Lemon Garlic Dijon Chicken

Styling and photography by devorah applegrad

Serves 6–8

• 3 lbs (1.36 kg) chicken thighs and/or drumsticks
• 1 lemon, sliced
• 2 heads garlic, tops cut off to expose cloves
• 1 cup frozen pearl onions  I couldn’t find these; I used sliced red onion.
• 3 Tbsp Dijon mustard
• ¼ cup white wine  I used red wine vinegar instead.
• 2 tsp salt
• ½ tsp black pepper
• 2 tsp sumac  I skipped this.
• 1 tsp smoked paprika
• 1 Tbsp granulated garlic
• 1 Tbsp onion powder
• chopped fresh parsley, for garnish (optional)

Preheat oven to 375°F (190°C). Pat the chicken thighs and drumsticks dry with paper towels. This will help the skin get crispy when cooked.

Mix together the salt, black pepper, sumac, smoked paprika, granulated garlic, and onion powder in a bowl. Sprinkle the seasoning mixture all over the chicken pieces, making sure they’re evenly coated. Place the seasoned chicken in a roasting pan. Arrange the lemon slices and garlic heads cut side down around the chicken pieces. Scatter the frozen pearl onions around as well.

In a small bowl, whisk together the Dijon mustard and white wine until well combined. Pour this mixture over the chicken, ensuring that some of it gets under the skin of the chicken for maximum flavor.

Cover the pan and place in the preheated oven. Bake for about 1–11/2 hours, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). (The exact time might vary depending on the size of the chicken pieces.)