No snakes were harmed in making this St. Patrick’s Day dish — Mustard baked chicken & roasted veggies

Just a quick post in honor of the day.  I don’t even have a lot of photos from it, but it was such a quick and easy meal that a lot of prep photos weren’t needed.  Since I’ve been cooking so much, I wanted to find something different, and I decided to check out my copy of The Irish Heritage Cookbook to find something for St. Patrick’s Day.  With what I had on hand, there weren’t a lot of choices, but I finally decided on that Mustard Baked Chicken.  It looked easy (it was), and I only had to make one adaptation.  Along with it, my sister Kathy cup up potatoes, carrots, onion, and some cremini mushrooms for a simple veggie roast.  For this post, I’ll type up what I used and at the end, I’ll post the ingredients from the book.

MUSTARD BAKED CHICKEN

INGREDIENTS

4 chicken breasts, fat cut away, shallow scores cut across the top

2-3 tbsp lemon juice

3-4 tbsp mustard

1-2 tbsp Jameson Irish whiskey

2 tsp tarragon

sea salt and ground black pepper, to taste

1. Heat oven to 350ºF

2. Cut away all the fat from the chicken breasts and score the top in shallow lines that will allow the flavors to cook into the meat.  Set them into a baking dish that you’ve sprayed with Pam.

3. Sprinkle the lemon juice over the chicken breasts.

4. Put mustard into a small dish and add whiskey.  Stir together and then brush onto the chicken.  Add pepper and sea salt.

5. Finally top with the tarragon.  This is a somewhat strong herb, so go light on it until you know how much you like it.

6. Bake for 25-30 minutes.

Mustard Chicken

ROASTED POTATOES, CARROTS, ONIONS, CREMINI

Peel and cut up 3-4 potatoes, 4 carrots, 1/4 onion (cut in large pieces), and quarter 3-4 cremini mushrooms.  Place into a baking dish and coat in melted butter.  Add salt and pepper to taste, cover with foil, and bake in the oven at the same time as the chicken.

Mustard Chicken with roasted Veggies 1
Mustard Chicken with roasted Veggies 2

 

RECIPE FROM THE BOOK

INGREDIENTS

8-12 chicken joints, or 1 medium chicken, about 2 1/4, jointed

Juice of 1/2 lemon

3 tbsp whiskey mustard

2 tsp chopped fresh tarragon

Sea salt and ground black pepper

Directions are the same.

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