How to Make the Easiest Roast Chicken in Mustard Sauce
©Francois de Melogue François de Mélogue · Main Course · Poultry · Provencal Recipes · TasteThis recipe for Roast Chicken in a Mustard Sauce is quite honestly the definition of simple French cooking, there are only three (3) ingredients, and it takes under a minute to prepare the marinade. The idea for the recipe comes from the late Lydia Marshall’s book A Passion for My Provence: Home Cooking from the South of France. I simplified her already easy recipe, using only three (3) ingredients: chicken, yoghurt, and mustard. The taste is so incredible that you will swear the dish was more complicated. However, the recipe is so simple I pulled it together the other morning before heading out to a photo shoot. Continue reading here for my original article and a word about yogurt.
Roast Chicken in a Mustard Sauce
An easy and delicious roasted chicken covered in mustard sauce. This recipe requires very minimal prep only one minute!
Ingredients
- 2 cups White Mountain Bulgarian Yogurt or equivalent
- 2 tbsp Dijon mustard
- 4 chicken legs about 1 pound (1/2 kg)
Instructions
- Mix the yoghurt and mustard in a large bowl. Add the chicken and coat well. Refrigerate all day.
- Preheat the oven to 400°F (200°C).
- Lay chicken on a rimmed cookie sheet lined with a silpat (silicone baking sheet). Pop into the oven and cook until lightly brown and the chicken is fully cooked. The roasting will take about 45 to 60 minutes, depending on the size of your chicken legs.
- Transfer chicken to a serving dish. Scrap any remaining yoghurt from the roasting pan and put it into a blender. The yoghurt will look curdled, which is ok. If the yoghurt seems dry, add a touch of water to return it to a liquid. Pour sauce over the chicken and serve.
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