Friday, January 11, 2013

Baked Chicken for #WeekdaySupper

A new year, a new idea from my friend Isabel a.k.a. Family Foodie the founder of #SundaySupper.  Her vision for #SundaySupper is to bring families to eat together around the dinner table at least once a week, on Sunday's.  The idea has expanded and now - taaahhhh dahhh - contributors from the group will posting #WeekdaySupper recipes every single day of the workweek.  Yes, there will be a different recipe from Monday - Friday...Is that not fantastic?  Yup, there a #WeekdaySupper Pinterest board - all you need to do to get the recipes is follow  #WeekdaySupper on Twitter and/or follow the Pinterest #WeeknightSupper board. 

The theme for the month of January - as we all recoup from the Holidays - is easy #WeeknightSupper meals.  I am so excited that today is my day...whoo hoo...and I am brining you Baked Chicken. Not just any baked chicken, but these are delectable, crunchy, juice, flavorful chicken thighs; drenched in Dijon mustard and coated with smashed cornflakes.  This dish is quick and easy to prepare way ahead of time for dinner.  You can get it ready the night before, and place it in the fridge overnight. It is a delicious dinner.  When you get home all you need to do is pop the dish in the oven for about 45 minutes.  That leaves plenty of time to make a side of your favorite side, put togehter a salad, or get veggies ready to roast along the oven {in a separate dish :} And yes, if you are wondering I am making these quite oven {can you say it is Ron's favorite dish} but this version is a little bit different.  
Crispy Oven Baked Chicken with roasted Brussel Sprouts and Kale Chips {on rice}

For this recipe I like to use boneless, skinless thighs - just because we like it better this way.  You certainly could use bone-in legs - it is just preference. 

Crispy Baked Chicken
app. 2 lb. of skinless, boneless chicken thighs
1-1/2 tsp kosher salt
2 -3 tsp your favorite herb mixture {I used Herbs de Provence}
1-2 tsp ground black pepper
app. 3-5 Tbl of Dijon Mustard {yes that is a lot - I like to really drench them to get the mustard flavor}
5 C of Cornflakes slightly crushed with a fork - or fingers {you may need more}
After step #4
  1.  Place all of the chicken on your work surface - I unwrap the chicken, and leave it on the brown paper. Pour salt, herbs and pepper over the chicken.  Rub all pieces with the mixture until evenly coated.
  2. Pour/drop the mustard onto the chicken and - using your hands - coat all pieces thoroughly with mustard.  {I like a heavy mustard coating :}
  3. Coat both sides of the chicken in the smashed cornflakes {I use a large shallow plate}
  4. Place in baking dish. -> Cover with plastic wrap, and place in fridge until you are ready to make dinner.
  5. When ready to make dinner - Preheat oven to 350F, take chicken out of the fridge and place it into the oven once it has reached the temperature.
  6. Bake for 45 minutes or until nice, golden and cooked through
I usually serve this dish with rice - anything will work so...

Are you looking for more #WeeknightSupper recipes - Take a look at all these other fantastic ideas.  Note: Most recipes below do not take dietary restrictions into consideration and will require "tweaking".

January Weekday Supper Recipes {through January 11th, 2012}
Saucy Shrimp by Family Foodie 
Slow Cooker Garlic Chicken Veggie Alfredo Pasta by Daily Dish Recipes 
Easy Tomato Soup by Juanitas Cocina

Chicken Broccoli Casserole by In the Kitchen with Audrey
Bubble Up Pizza by Supper for a Steal
Chicken and Broccoli Stir-Fry by That Skinny Chick Can Bake 
Shrimp Fra Diavolo by Magnolia Days 
Baked Chicken by Galactosemia in PDX 


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