| Recipes |

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 9x13-inch (23x33-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)

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