Around the cluck!
I must be on some weird chicken kick. Either that, or the organic chicken has been on sale lately :)
This chicken is finger lickin' delicious. OMG! I know I can get excited about cooking, but this recipe is one of the reasons why. Super fast, super easy (kids could help you) and suuuuuuuuper tasty. (Next time I want to try this rub on some drumsticks.) This time, I used organic split chicken breast (the skin and bones help flavor the meat). Best part, you can get these babies on the table in about 35 minutes.
Here's what you need:
2 organic (or otherwise) split chicken breast
1 tablespoon of Dijon mustard
1 tablespoon of fresh minced garlic
1 tablespoon of marjoram leaves
6 tablespoons of extra virgin olive oil
salt and pepper to taste
Preheat the oven to 500 degrees.
Add 1 teaspoon of Dijon mustard to a bowl.
Add 1 teaspoon of minced garlic.
Add 1 teaspoon of Marjoram leaves.
Add 6 teaspoons of extra virgin olive oil.
Mix together.
Prepare chicken. Rise split chicken breasts, and pat dry with paper towels. Place on a rack, over a baking sheet lined with aluminum foil.
Rub the chicken down on all sides with the mustard-garlic mixture. Salt and pepper both breasts.
Bake in the 500 degree over for 30 minutes, turning the pan once at 15 minutes. Once done, let rest 10 minutes before serving.
I served one up for lunch with some garden tomatoes sauteed with some carrots. The skin and the meat of the chicken was so flavorful.
This ones a keeper.
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