Crispy Chicken with Mustard Marinade
Pane-Bistecca
Crispy chicken with a mustard marinade—a real treat! We love crispy chicken! I usually marinate it thoroughly so it tastes great. The problem is that some of our friends don’t like garlic, while others love it. So, you can leave the garlic out if you prefer.
The advantage of roasting chicken pieces in the oven this way is that you can cook enough to feed an army. That’s why I often serve this dish when I have a big gathering. So far, everyone has loved it!
The advantage of roasting chicken pieces in the oven this way is that you can cook enough to feed an army. That’s why I often serve this dish when I have a big gathering. So far, everyone has loved it!
Ingredients
12-14 Chicken pieces, I used thighs
6 Garlic cloves, chopped or mashed
3 tbsp Mustard
1 tbsp Tomato Puree
2 twigs fresh Thyme
Salt and Pepper
Paprika
Chili
Rosemary
100 ml Olive Oil
Marinade
Instructions
1
Step 1
Mix all the marinade ingredients well with a whisk. For the marinade without garlic, simply leave out the garlic! You can see the difference in the pictures!
2
Step 2
Place the chicken pieces in a greased baking dish, pour the marinade over them, and let them rest in the refrigerator for 30 minutes. Or place the chicken pieces in the marinade and let them marinate for 30 minutes.
3
Step 3
Bake in the oven at 180°C for 20 minutes, then turn and bake for another 20 minutes. Finally, bake for another 5–8 minutes with the skin side up so that it gets nice and crispy.
Notes
I have a large Big Boss air fryer/oven that fits this big, round glass dish inside, which makes things really easy because it keeps my oven clean and lets me use it for side dishes. More Chicken Recipes!
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