Whole-Grain Mustard Baked Chicken {Clean Eats}

If you follow me on social media, you know that I have been traveling, and therefore eating out almost every night.  While I do enjoy this part of my life very much, all I wanted to do was make a healthy and wholesome dinner once I got back home.  I turned to a chicken recipe from one of my favorite sources of clean eating, Clean Eats by Alejandro Junger M.D. founder of the Clean Program. 

It is important to know that the food you are putting in your body comes for good reliable sources that don't cut corners and process your foods.  This is especially true when discussing poultry and meat. Therefore, if I am cooking with proteins I always try to go to my local butcher, because I know they are sourcing amazing products that not only taste great, but are ultimately healthier for my body as they do not contain any preservatives, hormones, or antibiotics.

If you can think a few days out and plan to cook more than once, buy the whole chicken and have the butcher break it down for you.  I had the guys at Butcher and Larder break down one fresh chicken from Gunthorp Farms into wings, breasts , thighs and drumsticks.  From that, I was able to make this dish and two other dishes that I had 2 nights later, which included grilled buffalo chicken wings and chicken paillard from the breast.  It is always great to be able to cook with all parts of the animal and not waste anything. You can even use the bones from the chicken to improve the flavor of a soup stock!

Recipe adapted from Clean Eats 

ingredients 

2 pasture raised chicken legs, thighs and drumsticks 
1/4 cup extra virgin olive oil 
2 Tablespoons whole-seed mustard 
(like American Spoon  available at Publican Quality Meats or LocalFolksFoods at many locations like Whole Foods, Plum Market, Sunset Foods, etc) 
3-4 garlic cloves
1 teaspoon fennel seeds
1 teaspoon apple cider vinegar like Braggs. 
2 teaspoons sea salt

preparation

Preheat oven to 400 degrees. 

In a large bowl, toss all the ingredients together and allow the chicken to marinate for 15 minutes at room temperature. Transfer the marinated chicken into a baking dish and make sure to pour the leftover marinade over the top chicken by using a wooden spoon. 

Bake the chicken for 20-30 minutes, or until it is nicely browned. I set the oven to broil for 2 or so minutes to create that nice brown crust on top of the meat. Serve and enjoy! 

I spread mashed celery root with horseradish and scallions the bottom and placed two pieces of chicken on top.