Baked Mustard Chicken — Chilean Pollo a la Mostaza al Horno

Versión en Español

Oven baked mustard chicken, or pollo a la mostaza al horno, is skin on chicken pieces seasoned with garlic, set on a bed of onion, bathed in a whisked sauce of whole grain mustard, olive oil, and white vinegar, and roasted at 200°C (392°F) with parboiled potato wedges. It takes 30 minutes of preparation and 30 minutes of baking, and serves 4.

Tasty and budget friendly, it is ideal for family meals or guests, and always looks inviting at the table.

How to Make Baked Mustard Chicken?

The result is juicy chicken gently infused with mustard, with the onion and potatoes as a built in side. The chicken bakes first on the onion, and the parboiled potatoes join it for the last 10 minutes.

Nutritional Information

Each serving of baked mustard chicken contains approximately 400 kcal, 45 g of carbohydrates, 18 g of fat, 30 g of protein, 5 g of fiber, 3 g of sugars, 80 mg of cholesterol, and 400 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Baked Mustard Chicken Recipe

Preparation: 30 minutes
Cooking: 30 minutes
Servings: 4

Ingredients

• 6 skin on chicken pieces
• 6 medium potatoes
• 4 tablespoons of whole grain mustard
• 4 tablespoons of olive oil
• 2 tablespoons of white vinegar
• 2 onions
• 2 garlic cloves, finely chopped
• Fine salt
• Black pepper

Instructions

1. In a medium bowl, whisk the whole grain mustard, olive oil, and white vinegar until emulsified. Clean and rinse the chicken pieces, pat them dry with paper towels, season with the chopped garlic, salt, and pepper, and set aside.
2. Preheat the oven to 200°C (392°F) for at least 10 minutes. Cut the onions into thick strips and spread them over the bottom of a baking dish, arrange the chicken on top, and pour over the mustard sauce.

3. Wash and peel the potatoes, cut them into wedges, and boil for about 10 minutes. Drain, season with salt and pepper, and drizzle with olive oil. Set aside. Bake the chicken for 20 minutes.

4. Add the potatoes and bake for 10 more minutes, or until the potatoes and chicken are fully cooked and the skin is lightly golden. Serve right away with pan amasado and, if you like, a glass of white wine.

Additional Tips

Marinate ahead

If you have time, marinate the chicken in the mustard, garlic, and vinegar mixture overnight or for at least 2 hours.

Parboil the potatoes

Boiling the wedges first lets them finish cooking and browning in just 10 minutes in the oven.

Serve it hot

Bring it to the table straight from the oven, while the skin is still crisp.

Frequently Asked Questions (FAQs)

1. How long do I bake mustard chicken?

About 30 minutes at 200°C (392°F) in total. The chicken bakes alone on the onion with the mustard sauce for 20 minutes, then the potatoes are added for 10 more minutes.

2. Should I marinate the chicken first?

Yes, if you have time, overnight or at least 2 hours, so the flavor penetrates. If not, the recipe still works with the sauce poured over just before baking.

3. Why are the potatoes boiled first?

Because they only spend 10 minutes in the oven. Parboiled for about 10 minutes, they finish cooking and brown in that time.

4. What do I serve with mustard chicken?

The dish already includes potatoes and onion, so it is complete. Serve it with pan amasado and, if you like, a glass of white wine.

Benefits

Chicken is an excellent source of lean protein, and mustard contains antioxidant compounds such as flavonoids and isothiocyanates.

Did You Know?

Mustard as a condiment goes back to ancient Rome, where unfermented grape juice, called mustum, was mixed with ground mustard seeds to make mustum ardens, burning must, named for its heat.

Recommended

• Chilean Chicken Cazuela Recipe
• Chilean Style Roast Beef with Mustard Recipe
• Grilled Lemon Chicken Recipe
• Homemade Amasado Bread Recipe