Some days I lack inspiration, when that happens I turn to my trusty fridge and pantry. It is so important to buy the staples and other delicious ingredients that keep well for those uninspiring days. Chicken is so versatile and when its smothered in garlic, honey, mustard and paprika you can’t go wrong. I served this chicken dish with roasted pumpkin and a rocket, iceberg, feta, cherry tomato and avo salad with balsamic creme.
2 free range chicken breast, skin on
2 free range chicken drum sticks
4 free range chicken wings
2 free range chicken thighs
4 garlic cloves, crushed
1 tsp smoked paprika
1 tsp hot smoked paprika
2 tablespoons Dijon mustard
1 tsp hot English mustard
2 tablespoons honey
1/2 tablespoon fresh lemon juice
1 red onion, thinly sliced
250 ml chicken stock
Serves 5 people (2 pieces each)
Preparation 10 minutes
Cooking time 45-50 minutes
Preheat the oven to 180C.
Dress a plastic chopping board with a generous lug of olive oil, paprika, 1 tsp kosher salt and black pepper; and then coat all the chicken pieces evenly, massage the meat if you have to. Then Place a griddle pan on high heat and brown the chicken in batches.
While the chicken is browning, mix together then mustard, honey, lemon juice, 1 tbsp olive oil, crushed garlic and boiling hot stock. And slice the red onion. Once the chicken is browned add it to a casserole dish sprinkle over the sliced onions and evenly pour over the sauce.
Bake in the oven for 45 minutes. Check every 20 minutes to turn the chicken, and to see if it is getting too dry, if it is add a bit more boiling chicken stock. Once it has been cooking for 45 minutes, turn the grill on to make the skin extra crispy. To check if the chicken is ready, cut into the thickest piece of the meat, if the juices run clear its done.
PS: Make sure the wings aren’t covered, if covered they won’t crisp up, so make sure you have a big enough dish.
As you can see I was starving, it is such a healthy meal, you can serve it with couscous to mop up the amazing sauce.