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Lilly’s Table

 
 
Kale Mashers (aka Colcannon)
© Lillys-Table.com Photo of Jameson Mustard Chicken
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Jameson Mustard Chicken

from Jameson Mustard Chicken with Kale Mashed Potatoes, the Week of March 4, 2012.
View the previous recipe for this meal.

The classic Irish whiskey makes roasted mustard chicken a bit more exciting. It is marinated. Roasted. And then glazed with the other half of the marinade & bit of honey to finish it off.

Ingredients

  • ½ cup jameson whiskey
  • ½ cup dijon mustard
  • 4 cloves garlic, finely minced
  • 4 chickens, breasts, bone & skin-in
  • 1 tablespoon olive oil
  • 1 tablespoon honey

Serving Size: 4 People

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Preparation Instructions

Combine the whiskey, mustard, garlic, and salt. Cover the chicken breasts with only half of this sauce. Marinate for at least 10 minutes.

Preheat the oven to 375. Place the breasts in a baking dish & drizzle with the olive oil. Roast for 20 minutes.

Meanwhile, whisk the remaining marinade with the honey.

Remove the chicken from the oven and drizzle on the glaze. Increase the heat to 425 and cook until the chicken is no longer pink in the center. If you test the internal temperature will be about 165 and any juices will run clear. Cover and allow the chicken to rest for a few minutes before serving.