This Whole30-friendly Orange Dijon Chicken recipe only requires five ingredients and the whole family will love it! You probably have the ingredients in your kitchen and pantry already!
Lil-O, my picky younger son, recently anointed me with a lofty title: “The Queen of Being Good at Chicken.” When I asked him why he felt I deserved such an honorific, he shrugged and told me that he loves my chicken dishes (like Cracklin’ Chicken, Damn Fine Chicken, and Vietnamese Lemongrass Chicken). Of course, he was quick to add a caveat: “No offense, mom, but Po-Po’s cooking is still a little better.” No offense taken—I’m fine with taking second place to my mom.
Fancy-sounding, but super easy chicken recipe!
I’m not sure I’m the queen of anything, but we certainly do love roasted chicken here at Nom Nom Paleo World Headquarters as evidenced by all the poultry dishes in my Recipe Index. To keep my boys happy, I’m always trying to come up with flavor-packed chicken recipes that deliver the most bang for the buck. After a meal at a local French bistro, I was reminded that Dijon-style mustard makes for a fantastic marinade base for chicken. But can a restaurant-quality mustard-marinaded chicken be made simply, and at home? How minimalist could I make the recipe?
5 Ingredient Whole30 Chicken Dinner!
After some experimentation, I came up with this 5-ingredient (not including salt) chicken recipe, and it’s pretty much the bee’s knees. And after trying a bite, Lil-O confirmed that my new chicken-cooking royalty status remains safe. “For now,” he added ominously.
You probably have these ingredients in your fridge and pantry already:
- Dijon-style mustard
- Orange juice
- Avocado oil or extra virgin olive oil
- Garlic
- Chicken
Use this Dijon marinade on all the things!
This zippy marinade tastes great on all your favorite grilled or oven-roasted fare—it’ll be your new go-to marinade recipe that you can make from pantry staples! You can use any cut of chicken—just make sure you adjust the cooking time if you’re using skinless and boneless cuts or a whole chicken. Other tasty protein options include pork tenderloin, pork chops, lamb chops, and fish fillets.
Time to make Orange Dijon Chicken!
Serves 4
Ingredients
- ¾ cup Dijon-style mustard (choose nightshade-free mustard if you have problems with nightshades, and if you’re doing a Whole30, make sure it uses only compliant ingredients—brands like Annie’s and Organicville are great)
- ¼ cup freshly squeezed orange juice (you can also use apple juice or substitute 2 tablespoons honey)
- 2 tablespoons avocado oil or extra virgin olive oil
- 6 garlic cloves, minced
- 2 teaspoons Diamond Crystal kosher salt
- 3 pounds chicken drumsticks
- Minced Italian parsley and/or chives (optional)
Equipment
- Here’s my favorite meat thermometer. All of my other recommended kitchen tools are listed here.
Method
Combine the mustard, orange juice, olive oil, garlic, and salt in a large bowl.
Remember: the amount of salt is subjective. Adjust the amount to taste!
Mix well.
Add the chicken drumsticks, and mix well to coat. (Yes, boneless and skinless chicken will also work, but make sure to decrease the amount of cooking time.)
Personally, I recommend marinating the chicken in the morning, and cooking up the chicken in the evening—but the recipe works even if you have little or no time to marinate the bird legs.
If you’re gonna marinate it ahead of time, cover the bowl with a silicone lid (my fave!) or plastic wrap, and keep it in the fridge for up to a day. (Don’t leave the chicken in the marinade for more than a day, or the texture of the meat will turn a little mushy.)
When you’re ready to roast the chicken, heat the oven to 425°F (or 400°F on convection mode) with the rack in the middle position. Definitely use the convection option if you’ve got it! The circulating hot air ensures even cooking and crispy skin.
Line a rimmed baking sheet with aluminum foil and place a stainless steel wire rack on top. Gently shake off the excess marinade and lay the chicken drumsticks in a single layer on the wire rack.
Roast in the oven for 20 minutes, and then flip the drumsticks over and rotate the tray 180 degrees.
Continue cooking for 20 minutes or until the skin is browned and the meat is cooked through (registering 165°F for dark meat and 150°F for white meat on an instant-read thermometer).
Feeling fancy? Roughly chop a handful of Italian parsley and/or chives, and sprinkle the herbs on top!
Serve the Orange Dijon Chicken with a large green salad, Instant Pot Braised Kale and Carrots, or Shaved Brussels Sprouts with Bacon!
Leftovers?
Store them in a sealed container in the refrigerator for up to four days or in the freezer for up to three months. You can chop up the leftover chicken and use it in Cauliflower Chicken Fried Rice!
[Originally posted on March 29, 2016. Updated with new details and photos on May 18, 2020.]
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Orange Dijon Chicken (Paleo, Whole30)
Ingredients
- ¾ cup Dijon-style mustard
- ¼ cup freshly squeezed orange juice you can also use apple juice or substitute 2 tablespoons honey
- 2 tablespoons avocado oil or extra virgin olive oil
- 6 garlic cloves minced
- 2 teaspoons Diamond Crystal kosher salt
- 3 pounds chicken drumsticks
- ¼ cup Minced Italian parsley and/or chives optional
Instructions
- Combine the mustard, orange juice, olive oil, garlic, and salt in a large bowl. Mix well.
- Add the chicken drumsticks, and mix well to coat. (Yes, boneless and skinless chicken will also work, but make sure to decrease the amount of cooking time.)
- I recommend marinating the chicken in the morning, and cooking up the chicken in the evening—but the recipe works even if you have little or no time to marinate the bird legs. Marinate the chicken in a covered dish in the fridge for up to a day.
- When you’re ready to roast the chicken, heat the oven to 425°F (or 400°F on convection mode) with the rack in the middle position. Definitely use the convection option if you’ve got it! The circulating hot air ensures even cooking and crispy skin.
- Line a rimmed baking sheet with aluminum foil and place a stainless steel wire rack on top. Gently shake off the excess marinade and lay the chicken drumsticks in a single layer on the wire rack.
- Roast in the oven for 20 minutes, and then flip the drumsticks over and rotate the tray 180 degrees. Continue cooking for 20 minutes or until the skin is browned and the meat is cooked through (registering 165°F for dark meat and 150°F for white meat on an instant-read thermometer).
- Feeling fancy? Roughly chop a handful of Italian parsley and/or chives, and sprinkle the herbs on top!
Video
Notes
Nutrition
Christie says
I love your recipes, but would love to know what your thoughts are for substituting garlic to provide an equivalent flavor? Our family can’t have garlic and onions anymore. 🙁
Michelle Tam says
Hmmm…that’s a tough one. Can you use scallions? Otherwise, you can just leave them out and it should be okay.
Margie Waite says
Can you keep the left over sauce and use it on other pieces of chicken? Not sure because it has been on raw chicken. But if it is cooked again, it should be okay. Thank you. It is so yummy
Michelle Tam says
I don’t like to use leftover marinade for other chicken because of food safety issues.