Roasted Bone-In Chicken Breasts With Dijon
serves 2-4
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2 bone-in chicken breast halves (1 whole breast)
salt and pepper
1 tablespoon Dijon mustard
prep: 10 minutes
total: 1 hour 10 minutes
roasting pan
tongs
basting brush
digital instant-read meat thermometer
1. Preheat the oven to 500F and place the rack in the lower middle position. Generously season the chicken on both sides with salt and pepper.
2. Arrange the chicken breasts bone side-up in the roasting pan. Put them in the oven and roast for 10 minutes. Turn the breasts skin side-up and roast 10 minutes more, then coat the skin-side of each breast with the mustard. Continue roasting until the breast reaches an internal temperature of 160F in the thickest part, 20-30 more minutes.
3. Remove the chicken to a plate and let it rest, loosely covered with foil, for 5 minutes.
2. Arrange the chicken breasts bone side-up in the roasting pan. Put them in the oven and roast for 10 minutes. Turn the breasts skin side-up and roast 10 minutes more, then coat the skin-side of each breast with the mustard. Continue roasting until the breast reaches an internal temperature of 160F in the thickest part, 20-30 more minutes.
3. Remove the chicken to a plate and let it rest, loosely covered with foil, for 5 minutes.
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