Take your chicken from good to fantastic with Margi Kyle’s favorite recipe. A few minutes to prepare and 30 minutes to bake up something your family will love!
I use both chicken breasts and thighs. About 3 each — this recipe will serve 3 hearty appetites or 6 smaller ones. If your chicken is frozen, defrost and then pound them down.
3 Chicken Breasts
3 Chicken Thighs
Lemon juice from 2 lemons (about 6 Tbsp.)
2-3 Tbsp. – Finely Chopped Fresh Rosemary Leaves
½ to 1 tsp. – Red Pepper Flakes (I only use ½ tsp. But for those that love it hot. Use 1 tsp.)
1 Cup – Dijon Mustard
½ Cup – Mayonnaise
1 tsp – White Wine
1 Tbsp. – Olive Oil
4 each – Dorot’s Ginger and Garlic Dots (or use fresh Ginger and Garlic)
Season with Kosher salt or Jane’s Krazy Mixed-Up Salt.
A Sprinkle of Flour or Corn Starch to make gravy.
Serve with a side dish of peas (topped with butter and finely chopped fresh mint make a nice change of pace).
The lemon juice, rosemary, red pepper flakes, mustard, mayonnaise, white wine and olive oil.
For no more than 30 minutes. Every oven is different so if it doesn’t seem done, bake for another 10 minutes. [Editor’s note: if you have a meat thermometer, chicken is done when the temperature reaches 165 degrees F.]
With Kosher salt or Jane’s Krazy Mixed-Up Salt.
If you have lots of liquid remaining in the pan, make gravy by sprinkling a little flour or corn starch on top and cook for another 5 minutes.
With peas topped with butter and fresh mint. Add a baked potato or sweet potato for a heartier meal.
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