Listen up Y’all this is a good one. Last night Mom and I made Ina Garten’s Roasted Mustard Chicken recipe. The only thing we change to make it gluten free is using gluten free panko flakes, rather than the regular panko flakes the recipe calls for. This is one of my newfound favorite recipes. It’s a lighter chicken dish that is oh so savory. The mixed green salad, topped with a fresh lemon and mustard vinaigrette, complements the chicken perfectly by giving each bite a touch of freshness. Here is the link to the chicken recipe: https://barefootcontessa.com/recipes/crispy-mustard-roasted-chicken. As I mentioned above we serve this chicken over a mixed green salad, and top it all off with a lemon and mustard vinaigrette. The lemon and mustard vinaigrette is also Ina’s recipe, it is super easy to make. Here is how to make it: Whisk together 1/2 cup olive oil, 1 tablespoon dijon mustard (we like to add a little more), 1/4 cup well chopped shallots, salt and pepper, and 1/4 cup apple cider vinegar. As far as sides go, we usually make roasted fingerling potatoes or mashed potatoes depending on the day. The chicken doesn’t take long to make and is perfect for any occasion. Especially as summer approaches this recipe is great for those gorgeous days you want to be outside as long as possible, and not in the kitchen making dinner. I am telling you guys my mouth is watering just thinking about the leftovers I get to have for lunch, mmm mmmm. Enjoy Everyone, and eat well.
Until next time,
Brynn
