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Maple Rosemary Mustard Chicken
When your husband takes his first bite of dinner and says, “Mmmmmmm” for such a long time that you feel embarrassed. That’s this recipe. The recipe that after your own family has drowned you in praise, you know you can also make it for guests because it’s that good. I love finding those recipes, to fall back on for all kinds of eaters, a recipe everyone and anyone will like. AND IT ONLY TAKES 10 MINUTES TO MAKE!
We like bone-in, skin-on chicken, because we can then use the bones to make bone broth, and because we like skin!
Powdered, dried rosemary is used this recipe. Whole pieces of dried rosemary tend to be quite twiggy. You can either buy powdered rosemary, or place yours in a high-powered blender (or coffee/spice grinder- HERE‘s a good one) for about 20 seconds to mostly powder it. This improves the texture and also makes its flavor more available. (You can buy organic rosemary HERE.)
Final noteworthy detail? This sauce, that the chicken cooks in, actually makes an incredibly good salad dressing! It makes sense, containing olive oil, maple syrup, apple cider vinegar, mustard and sea salt. …which makes dinner come together really easily! Warm sauce, by the way, on lettuce greens is delicious! You can think of the gourmet, French approach to salad: adding warm bacon grease to fresh, crisp spinach leaves, creating a more nutritious, wilted salad.
Eh voila! Enjoy.
- 5.5-6 lbs. organic or pasture-raised chicken skin on, bone in
- 1/2 cup extra virgin olive oil or avocado oil
- 1/4 cup pure maple syrup (sub in honey to make this GAPS-friendly)
- 1 tablespoon apple cider vinegar
- 1 tablespoon powdered, dried rosemary
- 2 tsp. dry mustard powder
- 1-1/2 teaspoons sea salt
- fresh rosemary, to garnish optional
Preheat oven to 375 degrees. Arrange chicken in 9" x 13" baking dish, or similar size.
In a blender/small bowl, puree together all ingredients: oil, syrup, vinegar, dried rosemary, mustard, and sea salt. Pour sauce evenly over chicken pieces, coating each. (A lot of sauce will spill over and into the base of the dish.)
Bake for 45 minutes, or until juices run clear when poked deeply with a sharp knife.
Use the extra sauce for steamed veggies or over rice/cauliflower rice. AND, oddly enough, this sauce makes an excellent salad dressing! Toss your salad with the warm "dressing," allowing it to wilt your greens slightly- delicious!