This roasted chicken with achiote and mustard recipe is very easy. The only thing you do is prepare a mixture of mustard, cumin, achiote, and butter and spread it under the chicken skin. These breasts are browned in the pan and finished
240 grams unsalted butter , at room temperature, or 2 sticks
1 cup parsley , chopped
4 chicken breasts, cut in half, or a combination of thighs, legs, and boneless but skin-on breasts
1/4 cups olive oil
2 tablespoons lemon juice
Preparation
10 mins
20 mins
Low
In the food processor, mix the mustard, cumin, achiote, and dry mustard. Gradually add the butter until you have a homogeneous mixture. Finally, add the chopped parsley until it is slightly integrated. Season with salt to taste.
Spread the chicken breasts or pieces under the skin with the prepared mustard mixture. With a brush, coat the chicken on the outside with oil.
Heat a skillet and brown the chicken over high heat for 5 minutes. Preheat the oven to 200 degrees Celsius.
In a baking dish, bake the chicken covered with aluminum foil until it releases its juices. Then, uncover it and continuously baste it with the remaining mustard mixture and lemon juice until it is nicely browned.
Serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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