Baked chicken with tarragon and dijon mustard
Great for a midweek supper. It’s a kind ofhassle-free chicken with tarragon.
Ingredients
- 8 tbsp Dijon mustard
- chopped leaves from 6 sprigs of tarragon
- 50 g 1¾oz unsalted butter, softened
- 8 skinless bone-in chicken joints
- salt and pepper
- 25 g scant 1oz breadcrumbs (from stale, not fresh bread)
Instructions
- Preheat the oven to 220°C/425°F/gas mark 7.
- Mash the Dijon mustard with the tarragon and butter until it is well mixed together.
- Put the chicken into a roasting tin (or ovenproof serving dish) and brush or spoon on the mustard mixture.
- Season, then press on the breadcrumbs.
- Roast in the hot oven for 35 minutes.
- The chicken should be cooked through.
- Check this by piercing the flesh near the bone, with the tip of a sharp knife, in one of the larger joints.
- The juices should run clear with no trace of pink.
- If not, cook for a few minutes more then test again.
- The top should be a lovely golden colour.
- Serve immediately with the cooking juices that have gathered round the chicken, some boiled waxy potatoes and a green salad or green beans.