Chicken legs are ideal for roasts as they stay juicy and moist even when cooked. Marinate the chicken days in advance, freeze in airtight containers or zip-top bags, and simply thaw when needed. Come dinner time, all you need to do is pop the chicken in the oven!
Roasted Dijon Chicken
Chicken legs are ideal for roasts as they stay juicy and moist even when cooked. Marinate the chicken days in advance, freeze in airtight containers or zip-top bags, and simply thaw when needed.
Ingredients
Roasted Dijon Chicken
- 2 teaspoons curry powder
- 1 tablespoon Onion powder
- 1/4 teaspoon chili flakes
- 2 tablespoons Dijon mustard
- 2 tablespoons Soy Sauce
- 2 teaspoons chili-garlic sauce (we used Lee Kum Kee)
- Salt to taste
- Pepper to taste
- 5 pieces Chicken
- rice (steamed), to serve
Instructions
- Mix together curry powder, onion powder, chili flakes, mustard, soy sauce, chili-garlic sauce, salt, and pepper in a bowl or large zip-top bag.
- Add chicken to the mixture and marinate overnight in the refrigerator.
-  Preheat oven to 350°F. Place chicken on a baking tray and discard the marinade. Roast in the preheated oven for 30 minutes or until cooked through. Serve hot with steamed rice and vegetables. Â
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