Video: Dijon Herb Roasted Chicken | In The Kitch
Chicken meals never get old. Chicken recipes usually please all tastes in the family, readily available in any market and a staple in many kitchens across America. This week in our cooking show series, In The Kitch, I wanted to share this fool-proof way to make juicy roasted chicken breasts with this recipe for Dijon Herb Roasted Chicken. With just a few simple ingredients, this recipe is perfect on a weekday or even an gathering with friends and family.
And for those who prep meals ahead of time, or if you want to start to prep meals so that you have quick go-to meals that are made fresh, I will show you how simple it is to use a Ziploc Vacuum Sealer to help you with your meal prep! What is your favorite go-to chicken recipe? Share it with us!
- 2 bone-in, skin-on chicken breasts
- 4 tablespoons Dijon mustard
- 1 small white or Spanish onion, finely diced
- 4 cloves garlic, finely chopped
- 1/4 cup chopped parsley
- 2 tablespoons chopped rosemary
- 2 tablespoons chopped thyme
- 2 teaspoons kosher salt
- Fresh cracked pepper
- 1/4-1/2 cup olive oil
Heat the oven to 375 degrees.
In a large mixing bowl, combine the chopped onions and garlic with fresh herbs, salt and pepper and olive oil. Taste for seasoning.
Then, take the chicken breasts and fully coat them with the Dijon Herb mixture and marinade and let sit for 20-30 minutes to let the flavors get in the chicken. At this point, you can put the chicken in your Ziploc Vacuum Sealer and freeze for future meals.
Take the chicken with all Dijon Herb mixture and place in on a lined baking sheet and roast in the oven for about 30 minutes, uncovered, until the internal temperature is 165 degrees. Let cool for about 10 minutes before slicing to prevent the juices from running out.