Serves 4
1440 min
Orange Dijon Chicken
Recipe GLPRfb8158548edc6d
Succulent roasted chicken drumsticks coated in a bright, tangy marinade of Dijon mustard, fresh orange juice, garlic, and herbs. This Paleo and Whole30–compliant dish features crispy, golden skin with tender, juicy meat inside. Perfect for a weeknight dinner or meal prep—simply marinate in advance and roast until perfectly cooked through.
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Ingredients
¾ cup Dijon mustard
¼ cup fresh orange juice
2 tablespoons avocado oil
6 garlic cloves, minced
2 teaspoons kosher salt
3 pounds chicken drumsticks
¼ cup fresh Italian parsley and/or chives, minced (optional)
Directions
In a large bowl, whisk together the Dijon mustard, fresh orange juice, avocado oil, minced garlic, and kosher salt until fully combined.
Add the chicken drumsticks to the marinade and toss until all pieces are evenly coated on all sides.
Cover the bowl and refrigerate for at least 30 minutes, or preferably overnight (up to 24 hours) to allow the flavors to penetrate the meat.
When ready to cook, preheat the oven to 425°F (or 400°F if using convection mode). Position the oven rack in the middle and line a rimmed baking sheet with aluminum foil, then place a stainless steel wire rack on top.
Remove the chicken from the marinade and shake off excess liquid. Arrange the drumsticks in a single layer on the wire rack.
Roast for 20 minutes, then flip each drumstick and rotate the baking sheet 180 degrees. Continue roasting for another 20 minutes until the skin is golden brown and crispy.
Check for doneness by inserting an instant-read thermometer into the thickest part of the thigh without touching bone; the internal temperature should reach 165°F for food safety.
Remove from the oven and let rest for 2-3 minutes. If desired, garnish with fresh chopped Italian parsley and/or chives before serving.
