Mustard Baked Chicken

This is a simple and delicious way to enjoy a whole cut up chicken (yes I know this is ANOTHER post that has to do with chickens - what can I say I have them on my mind) But aren't they just beautiful?
I didn't eat any of my OWN chickens in this recipe but I will someday. This chicken came from my dear friend who gave me the Buff's.

Anyhow, we think the chicken dish is really good.



Mustard Baked Chicken

8 pieces of chicken - skin ON! (I used free-range, cage free, organic, home grown yummy ones)
4TBS butter - the best you can get
4TBS mild mustard - I used a dijon
2TBS fresh lemon juice
1TBS brown sugar
1tsp paprika
salt and pepper to taste
3 TBS poppy seeds
3.5 cups dried pasta shells
1 glob olive oil and generous shake of salt

Put the chicken pieces in a single layer on a large pan. 

Mix the butter, mustard, lemon juice, sugar and paprika in a small bowl and season with salt and pepper.  
Brush the mixture over the top of the chicken and cook in a preheated 400 degree oven for 15 minutes.

Remove the pan from the oven and CAREFULLY turn over the chicken. 

Coat the new top of the chicken with remaining mustard mixture, sprinkle with the poppy seeds. 

Return to the oven for another 15 minutes.
Meanwhile cook your pasta shells in a large pan of salted boiling water. Add the oil and the pasta shells and cook until done. Drain.
This works best when "plated" - pretend you are an Iron Chef -
Put the pasta on warmed plates.
Top with the chicken pieces and pour the mustard sauce over all and serve immediately.

And then Enjoy It!

I am linking this to some amazing Blog Carnivals - Wholesome Whole Foods @ HealthFoodLover

Fight Back Fridays @ Food Renegade, and  Ann Kroeker's Food On Fridays.

Dr. Laura's Tasty Tuesday