3 Ingredient Chicken Dinner
The other morning I was zipping off for a photoshoot and forgot to get dinner started. I started stressing about what to cook when I remember a simple recipe for roast chicken in a mustard sauce that literally takes under a minute to prep. I quickly ran back into the house, got it marinated, then went to my photoshoot confident with the happy feeling that my family would have a nutritious easy-to-cook dinner when I got home that evening.
Quick and Easy 3 Ingredient Roast Chicken in a Mustard Sauce
The idea for the recipe comes from the late Lydia Marshall’s book ‘A Passion for Provence’. I simplified her already easy recipe and make it with only 3 ingredients: chicken, yogurt, and mustard. The taste is so incredible that you will swear the dish was more complicated.
A word about yogurt:
There are a million yogurts and the market these days. I use a Bulgarian-style yogurt made in Austin, Texas called White Mountain. White Mountain yogurt is made with only 2 ingredients and is the best yogurt on the market today. (No, I am not a spokesman or even paid affiliate for them. I just love their product and all the people that work there.) If you don’t have White Mountain then use plain Greek-style yogurt instead.
When you cook yogurt it will look like it curdled. Pay no attention to that because we are going to blend the sauce in the end.
Roast Chicken in a Mustard Sauce
PREP: 1 minute | COOK: 45 minutes to 1 hour | SERVES: 4
ingredients
2 cups of White Mountain Bulgarian yogurt
2 heaping tablespoons of Dijon mustard
4 chicken legs, about 1 pound
directions
Mix the yogurt and mustard together in a large bowl. Add the chicken and coat well. Refrigerate all day.
Preheat the oven to 400°F.
Lay chicken on a rimmed cookie sheet lined with a silpat (silicone baking sheet). Pop into the oven and let cook until lightly brown and the chicken is fully cooked, about 45 to 60 minutes depending on the size of your chicken legs.
Transfer chicken to a serving dish. Scrap any remaining yogurt from the roasting pan and put it into a blender. The yogurt will look curdle which is ok. If the yogurt looks dry then add a touch of water to return it to a liquid. Pour sauce over the chicken and serve.
