I’m a big fan of baking. Put a bunch of ingredients in a pan, pop it in the oven, watch a couple of episodes of food porn, and end up with a healthy, flavorful meal? Yes please.
This recipe for Mustard Baked Chicken has been my secret for faking domestication for several years. Before starting on this journey to learn to cook, it was really the only thing I could make. It is such an easy recipe that, even as a complete beginner, I could execute it and have it turn out awesome. Everyone I’ve made Mustard Baked Chicken for has loved it. I’ve gotten tons of compliments on my cooking after serving Mustard Baked Chicken and hey, if people wanted to think I was a domestic goddess, skillful and totally confident in the kitchen, who am I to correct them?
Well, my little secret is out in the open now, but this easy recipe is still one of go-tos for when I want a healthy, satisfying meal. I love how flavorful the chicken is, and how roasting all the vegetables loaded in the dish intensifies all of their flavors. Mustard Baked Chicken is also a versatile recipe, because you can substitute in all sorts of different vegetables. The tofu was a recent addition to add some Asian flair and it works great with the rest of the dish because the tofu soaks up all the flavors of the marinade (Mr. Cuckoo for Coconuts loved it). And did I mention how easy the recipe is??
Marinate the chicken and tofu overnight for maximum flavor.
Make the dish completely vegetarian by subbing the chicken for just tofu. Press out the extra liquid in the tofu (wrap the tofu in paper towels and place a heavy object, like a cast iron pan, on top of it for 10 minutes) before marinating, so the tofu can absorb the flavors more easily.
Any of the vegetables can be substituted. I’ve also used cauliflower and squash in the recipe, and the dish turns out great.
Mustard Baked Chicken with Tofu and Roasted Vegetables
Prep time (for beginners):
2 pounds chicken legs and thighs
1 block tofu (extra firm or firm)
4 tablespoons whole-grain mustard
½ cup low-sodium soy sauce
kosher salt and pepper, to taste
6 small carrots, cut in half crosswise
1 medium fennel bulb, cut into wedges
1 red onion, cut into wedges
8 sprigs thyme
2 tablespoons olive oil
Take the tofu out of its container. Press out the extra liquid in the tofu by wrapping the tofu in paper towels and placing a heavy object, like a cast iron pan, on top of it for 10 minutes.
Slice the tofu into ½ inch slices.
Rinse and pat the chicken dry with paper towels. Combine the mustard, soy sauce, and ¼ teaspoon pepper in a large bowl. Add the chicken and tofu and gently toss to coat. Cover and let marinate for 2 hours, up to overnight.
Heat oven to 400° F.
Combine the carrots, fennel, onion, thyme, oil, salt and pepper, to taste, in a baking pan.
Nestle the chicken and tofu among the vegetables. Pour the marinade over the contents of the baking pan.
Bake until the chicken is cooked through and the vegetables are tender, 45 to 50 minutes.