Baked Chicken with Lemon, Olives and Country Mustard

Here's why I like this dish: you can assemble all the ingredients in one baking dish, put it in the oven and walk away for 35 to 40 minutes. When you come back, you have perfectly moist, golden brown chicken that's bursting with the essence of roasted lemon, olives and crunchy country-style mustard. Easy, breezy weeknight feast. If you want a "starch" to soak up the tangy broth, serve rice, buttered noodles or artisan bread on the side.

Baked Chicken with Lemon, Olives and Country Mustard

2 pounds chicken pieces with skin and bones (breasts, thighs, legs)
Salt and freshly ground black pepper
3 tablespoons country-style mustard with seeds
1 tablespoon honey
2 lemons, sliced into 1/2-inch thick rounds
1/2 cup olives (green, Spanish, Greek, garlic-stuffed, a medley from the olive bar, whatever you want)

Preheat the oven to 375 degrees.
Season the chicken all over with salt and pepper and place in the bottom of a baking dish. Whisk together the mustard and honey and brush the mixture all over the top of the chicken pieces.
Arrange the lemon slices in between chicken pieces, and on top of chicken pieces.
Sprinkle the olives all over to fill in the gaps.
Bake for 35 to 40 minutes, until the chicken is cooked through.
Garnish with parsley just before serving.

Serves 4-6






Photo: Apolonia