Tarragon Mustard Baked Chicken
Elevate your weeknight dinner game with this irresistible Tarragon Mustard Baked Chicken, a recipe that combines bold flavors and effortless preparation. Tender, bone-in chicken thighs are coated in a robust marinade featuring Dijon and whole-grain mustard, fresh tarragon, garlic, and a touch of honey for subtle sweetness. Infused with the bright acidity of lemon juice and the smoky warmth of paprika, this dish is baked to perfection in a savory chicken stock, ensuring moist and flavorful results every time. Ready in just an hour, this oven-baked masterpiece boasts a crispy, golden skin while remaining juicy on the inside. Perfect for busy cooks, it pairs beautifully with roasted vegetables or a crisp green salad, making a balanced yet indulgent meal. Ideal for lovers of healthy, flavorful, and easy dinner recipes, Tarragon Mustard Baked Chicken is sure to become a family favorite!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 tablespoons fresh tarragon leaves (chopped)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon honey
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper (freshly ground)
- 0.5 teaspoon paprika
- 0.25 cup chicken stock
Instructions
Preheat your oven to 375°F (190°C). Grease a baking dish or casserole large enough to hold all the chicken in a single layer.
In a small bowl, whisk together Dijon mustard, whole-grain mustard, chopped tarragon, olive oil, minced garlic, lemon juice, honey, kosher salt, black pepper, and paprika until smooth and well combined.
Pat the chicken thighs dry with paper towels and place them skin side up in the prepared baking dish.
Brush the mustard-tarragon mixture generously over each chicken thigh, ensuring they are evenly coated. Reserve any leftover mixture for basting later.
Pour the chicken stock into the bottom of the baking dish, avoiding pouring directly over the chicken.
Bake the chicken in the preheated oven for 40-45 minutes, basting once or twice with the pan juices or reserved mustard mixture.
Check for doneness by inserting an instant-read thermometer into the thickest part of the chicken. It should read 165°F (74°C).
Once done, remove the chicken from the oven and let it rest for 5 minutes. This allows the juices to redistribute for maximum flavor.
Serve warm with your choice of side dishes, such as roasted vegetables or a fresh green salad, and spoon some of the pan juices over the chicken for extra moisture and flavor.
Nutrition Facts
Calories |
2300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.3 g | 229% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 734 mg | 245% | |
| Sodium | 2563 mg | 111% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 7.0 g | ||
| Protein | 166.9 g | 334% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1760 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
