Lemon-Mustard Baked Chicken

Some recipes are just born out of necessity. For example, I have 80 pounds of chicken in my freezer. I have the need for chicken recipes.

Several months ago, I decided to start buying my meat in bulk and wholesale off the back of a truck. I swear it is much less shady than it sounds…

We are loving the convenience of it, but occasionally, I start to abandon my regular recipe rotation and randomly seek out something new. Something different. Something with zing. Years ago, I made chicken similar to this from a recipe I found in a Better Homes & Gardens cookbook. I have no idea what the full recipe was, but I recreated it again from memory with great success. It combines two of my favorite items to use in marinades and sauces: lemon and mustard. Packed with flavor and that tangy zing, these two ingredients add very few calories to a dish, but bring the taste factor over the top. There are few additions that pack such a flavorful punch and that is exactly what they do to this chickie. Give it a PUNCH.

This dish is great for a weeknight because you can let it marinade for a few hours, or just smear the sauce on it and throw it in the oven. It comes out equally wonderful either way. A few pantry and fridge ingredients that are always on hand and dinner is done. It goes great with just about anything you can throw at it; potatoes, pasta, veggies, salad, rice, or whatever leftovers you pull from the icebox. Speaking of leftovers, this chicken, cold and diced and thrown on a salad is pretty darn fantastic. Almost as fantastic as having 80 pounds of meat in your freezer.
Lemon-Mustard Baked Chicken
Adapted from a memory I have of a recipe in BHG. 🙂
You have several options with this recipe. Add the marinade and freeze the unbaked chicken for later, or follow the directions, but grill instead of bake. Roasted potatoes are so good with this chicken, it is down right criminal. Double the recipe and make it the main player in a meal for company! Just watch how much salt you add. My lemon pepper mix from the the store has no salt added, but every brand is different.

3 large, boneless-skinless chicken breasts, or 4 medium to small
1/4 c of extra virgin olive oil, grapeseed oil, or coconut oil
1 T dijon mustard
1 T lemon juice
1 tsp lemon pepper seasoning
1 tsp dried oregano
large pinch of salt

Preheat the oven to 350 degrees.  Mix all of the ingredients (except chicken, duh) in a small bowl and pour over the meat. Turn to coat and let marinade for 2 hours if possible.  Place into a large baking dish and roast until just cooked through, about 30 minutes.  Roasting time will depend on how large or thick your chicken pieces are.  Try not to over cook!  Let cool a bit, slice, and enjoy!