Herbed Dijon-Maple Chicken

Prop Styling and Photography: Chay Berger
Food Prep: Leah Hamaoui

This chicken is smeared with a delicious rub and topped with a simple blend of fresh and frozen herbs. It’s all in the layering. Deliciously enticing!

Serves 4–5

• 1 large onion, sliced in half-rounds
• olive oil, for drizzling
• salt, to taste
• 4–5 chicken bottoms, cut  into eighths

Dijon-Maple Rub

• scant 2 Tbsp natural maple syrup
• 1 Tbsp Dijon mustard
• 1 Tbsp olive oil
• salt, pepper, and garlic powder, to taste

Herb Blend

• handful fresh parsley
• small handful fresh dill
• 1 scallion
• 2 Tbsp olive oil
• 2 cubes frozen basil
• 2 cloves garlic
• salt and pepper, to taste

Preheat oven to 350°F (175°C). Line a 9×13-inch (23×33-cm) pan with parchment paper.

Place onion slices on the bottom of the pan. Drizzle with olive oil and sprinkle with salt.

Mix the rub ingredients in a small bowl. Smear evenly over all chicken pieces and place chicken in the pan.

In the food processor fitted with the S-blade, blend all herb ingredients. Pour on top of chicken, covering all the pieces. Cover and bake for 1½ hours. Then uncover and bake for another 30 minutes.

(Originally featured in Family Table, Issue 895)