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Orange Dijon Chicken by Michelle Tam https://nomnompaleo.com
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5 from 3 votes

Orange Dijon Chicken (Paleo, Whole30)

This Whole30-friendly, 5-ingredient Orange Dijon roast chicken is perfect for weeknight family suppers because it's so simple and satisfying!
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Dinner
Cuisine: French
Keyword: chicken, gluten-free, low carb, paleo, Whole30
Servings: 4 servings
Calories: 469kcal
Author: Michelle Tam


  • 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


  • 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!



You can store the leftover chicken in a sealed container for up to 4 days or freeze for 3 months.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!


Calories: 469kcal | Carbohydrates: 6g | Protein: 43g | Fat: 30g | Fiber: 2g