Does your family have an “It’s Just Not Easter Without” list?
For us, it just wouldn’t be Easter without mustard-herb chicken:
Tangy, savory chicken marinaded in Dijon mustard, shallots, garlic and herbs will most likely be our Easter main dish from now to eternity. Some years I roast a whole chicken, other times I grill bone-in chicken breasts. But every time there are no leftovers.
Now, if it were any other holiday, I would lie to you and tell you that I was the genius who created this recipe. But in the spirit of Easter, I will choose to tell the good ol’ truth which is I found the recipe in a Fine Cooking magazine. I mean, yeah, I’ve made a couple eensy-weensy little tweaks that aren’t enough to make it my own, but you know what? This dish is too awesome not to eat and share and that’s all that matters!
I’m gonna go ahead and require you to marinade your chicken for 24 hours? Cuz I love ya.
I mean, look at all this good stuff. You want as much of these flavors in that meat as possible!
In a medium bowl combine:
- 1/2 cup Dijon
- 6 large cloves of garlic, grated
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1/2 tablespoon herbs de Provence
- squirt of fresh lemon juice
- 1/4 cup onions or shallots (either is fine but shallots are more pungent)
- 2 tablespoons olive oil
Herbs de Provence is a heavenly mixture of savory, rosemary, thyme and lavender. If you are not in possession of HDP, substitute with some thyme. I guess. I’m kinda partial to my herbs de Provence.
Mix the marinade well and slather all over roughly 4 pounds of chicken. If you are using a whole bird, rub some inside the cavity and under the skin and fill the bird with half a lemon and onion. Place chicken in a dish and cover tightly with plastic wrap. Marinade for 24 hours. Cook as desired.
To Grill: Grill bone-in breasts over medium heat for 30 minutes or until internal temperature is 170-175˚.
To Roast: For best results, follow the original recipe here.
For extra juiciness, cover chicken with foil for ten minutes after it’s done cooking. Slice and serve.
You’ve purchased the chocolate bunnies, boiled the eggs, prepared the Easter cake. Now go get some herbs de Provence and get ready to make the best Easter chicken ever!
What’s your favorite Easter main dish?
- 4 pounds bone-in chicken breasts
- 1/4 cup minced shallots or your favorite onion
- 6 large cloves garlic, grated
- 1/2 cup Dijon mustard
- 1/2 Tablespoon Herbs de Provence
- 1 teapsoon salt
- 1 teaspoon pepper
- Squeeze of fresh lemon juice
- Olive oil
- Trim fat from chicken breasts and place in an 8×13 glass dish. Set aside.
- In a medium bowl, mix the onions, garlic, mustard, herbs, salt, pepper, lemon and 2 tablespoons olive oil until well combined.
- Spread the marinade on both sides of the chicken, cover tightly with plastic wrap and marinate overnight in the refrigerator or for up to 24 hours.
- Before cooking, set chicken out for 10 minutes to take the chill off.
- Grill over medium heat until internal temperature reads 170 F. (about 30 minutes)
- Cover chicken with foil and allow to rest for 10 minutes before slicing and serving.