Thursday, April 3, 2014

Lemon-Dijon Chicken ~ Paleo

Yesterday I made the most delicious chicken that I have ever eaten! It was amazing!! Here is the recipe for the marinade that I made, most of these items you should have lying about your kitchen which is great. I am not a of making a trip to the store for one thing.

Lemon-Dijon Marinade
1/2 Tablespoon lemon zest
1/4 cup fresh lemon juice (I zested one medium sized lemon and then juiced it. Zest first!!)
2 Tablespoons Spicy Dijon Mustard (I used Trader Joe's brand as it has no sugar)
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Organic Maple Syrup
1 Tablespoon Organic Raw Apple Cider Vinegar
1 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 teaspoon dried (or fresh) basil
1 teaspoon dried minced onion
1 teaspoon dried (or fresh) rosemary

In a one cup measuring cup (I used a half pint mason jar) add all of these ingredients together and stir with a fork to blend.

Place your chicken drumsticks (my pack of organic drumsticks from Trader Joes had 5 in it) in a bowl and then pour the marinade over them. Place in the refrigerator and allow to sit for 4 hours. During that time rotate the drumsticks occasionally to spread around the marinade.

When you are ready to bake, move the drumsticks to a baking sheet covered in aluminum foil with a cooling rack on top. Place the chicken the cooling rack and then spoon extra marinade over the top.

Bake at 375 F for about 1 hour (be sure that your chicken is completely cooked and reaches a proper internal temp of 165F).

I served this for dinner with fresh kiwi (my daughter's favorite fruit) and some wilted kale. You can snag the wilted kale directions here.

It was a complete crowd pleaser!!

No comments:

Post a Comment