Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients. You can use thighs with a bone, like mine, or without. In addition, we will need half a lemon, brown sugar, French mustard in grains, dry garlic, ground black pepper and salt.
Step 2:
Squeeze the juice out of half a lemon. Remove the zest and grate on a coarse grater or cut into strips.
Step 3:
Combine lemon juice with granular mustard and mix well.
Step 4:
Wash and dry chicken thighs with paper towels. Rub on all sides with salt, pepper and dry garlic. If desired, you can additionally use spices for chicken or chicken legs. At the bottom of the baking dish, put the chicken thighs skin up.
Step 5:
Sprinkle the chicken with brown sugar.
Step 6:
Sprinkle the chicken thighs with crushed lemon zest on top.
Step 7:
Pour lemon-mustard mixture on top. Put the mold in preheated to 200 °From the oven for 45 minutes. If the mustard seeds start to burn, and the meat is not ready yet, you can cover the mold with foil.
In addition to the spices stated in the recipe, you can use others to your liking. For example, curry - then the crust will turn out more golden and fragrant.
You can serve this chicken with any side dish. I served it with boiled rice. This side dish balances the sweetness of the chicken crust.
Serve semi-sweet red or dry white wines with this dish.
In addition to the oven, this chicken can be cooked in a slow cooker, although in this case it is unlikely to achieve a crispy golden crust.
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Brown sugar - 394 kcal/100g
- Granular mustard - 135 kcal/100g
- Chicken thighs - 185 kcal/100g
