Roasted Chicken with Lemon and Capers

IMG_2249tWith Celiac Awareness Month coming up in May, Maille invited me to participate in their recipe challenge to create a gluten-free recipe using Maille Old Style and/or Dijon Originale mustards, which are both certified gluten-free.  Mustard is such a versatile ingredient, and I always have a jar in my pantry for sauces (as in Oyster Tempura with Yuzu Honey Dijon Mustard Sauce), sandwiches, pasta dishes, and salad dressings. I immediately thought of a chicken dish I have made before using the Old Style Whole Grain Mustard.

CollageBone-in chicken thighs are seasoned with whole grain mustard, herbs, and lemon zest, and pan seared until the skin is golden brown and crispy.  Next, the chicken is roasted to perfection in the oven, still in the pan with the drippings and a flavorful sauce, and served with vegetables, quinoa, or risotto on the side.  Pair the meal with crisp, light rosé, and you’ve got the perfect Spring meal.


This is a delicious dish equally befitting for a cozy weeknight in, or a night of elegant entertaining!  Flour is not needed as a thickening agent in this pan sauce, which makes it a great dish for those who are on gluten-free diet.

While I was researching about gluten-free cooking, I read about some precautions that need to be taken to prevent cross contamination, including removing porous cooking utensils and surfaces (wooden spoons, cutting boards, non-stick skillet) that may be contaminated with gluten.  Because people’s levels of sensitivity to gluten vary tremendously, a trace amount of gluten may have adverse effect.  Here are some tips on gluten-free entertaining I found to be helpful and thought I’d share with you.


Roasted Chicken with Lemon and Capers

Serves: 4


1 tbsp whole grain mustard

1 tbsp lemon zest

1 tsp dried oregano

1 tsp dried thyme

½ tsp kosher salt

1 ½ lbs bone-in chicken thighs, skin-on, trimmed of excess fat

2 tbsps extra virgin olive oil

2 tbsps brined capers, drained

2 tbsps freshly squeezed lemon juice

½ cup dry white wine, such as Pinot Grigio

½ cup reduced-sodium chicken broth

Salt and pepper, to taste

Lemon slices, for garnish (optional)

Preheat oven to 400°F.

In a small bowl, whisk to combine mustard, lemon zest, oregano, thyme, and salt. Rub mixture onto both sides of the chicken thighs.

Heat olive oil in a large oven-safe skillet over medium heat. Place chicken skin side down in the skillet, and cook both sides until golden brown and crispy, 2 to 3 minutes for each side. Transfer the skillet to the oven and roast until thermometer inserted into the thickest part of meat registers 175°F, about 25-30 minutes.

Transfer the chicken to a plate and pour off all but one tablespoon of the fat. Add capers, lemon juice, wine, and chicken broth, and bring to a simmer. Return the chicken to the skillet and cook until the sauce is reduced.

Season with salt and pepper, and garnish with lemon slices if desired. Serve hot.


*This recipe can be made with chicken breasts or whole chicken cut into pieces. If you’re using chicken breasts, the cooking time may be shortened.

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