Grilled mustard chicken w. veggies and pomegranate salad

Recently we have had chicken quite often and that together with the wild duck that we had almost makes it feel like we have bird every week now. That is not strictly true, but we have definitely had chicken a lot more the past month than during the rest of the autumn. Here comes another take on whole grilled chicken.

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Chicken seasoned with mustard, black pepper, oregano and freshly grated ginger.

We glazed the chicken in Dijon mustard and seasoned with oregano, black pepper and fresh ginger. And into the oven roasting at 170 °C for two and a half-three hours.

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The final result. The mustard got nicely caramelised and really added a beautiful colour to the chicken skin.

To go with the mustard glazed chicken we steamed carrots and celeriac and served with a small green salad with pomegranate seeds.

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The dinner with each of us enjoying a whole chicken leg.

When cooking a whole chicken we tend to go for the chicken legs for the first meal. They are just the best ratio of skin to meat and often much more tender than many of the other parts. All in all we were really happy with the mustard glazing as well as the seasoning. Definitely not the last time we use mustard and chicken in the same dish!

Happy paleo,

Cecilia & Magnus

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