A few months ago, I started watching videos of Jacques Pepin on KQED online, and boy was I inspired! What an amazing cook he is. I think I then started searching for any and every recipe by Pepin that I could find online.

I love just salt and pepper on chicken, but sometimes it’s nice to have a change. I consider the following recipe only slightly more difficult to make than the tasty but simple roast chicken of salt and pepper, and the ingredients are ones that you either have in or should get for your pantry/fridge!

I got back home later than usual today, talked to my husband for a
while, made the dough for speculoos and also walnut cookies, then realized I still
hadn’t made tomorrow’s lunch! Eee ! Good thing my toaster oven is amazingly fast at heating up. And, it’s also a good thing this is a perfect recipe for my little toaster oven ( Black & Decker TRO480BS Toast-R-Oven 4-Slice Toaster Oven )
I HIGHLY recommend getting one!! It is one of my favorite pieces of kitchen equipment.
 
Quick Roasted Chicken with Mustard and Garlic
adapted from Jacques Pepin (contributor to Food & Wine)

2 garlic cloves, minced
1 Tbsp Dijon mustard
1 Tbsp dry white wine (I used Chardonnay)
1 Tbsp olive oil
1/2 Tbsp soy sauce
1/2 tsp Herbs de Provence
1/4 tsp salt
2 lbs of bone-in chicken thighs, drumsticks, or legs (breasts would work
but may not be the best candidate for cooking in a toaster oven because
of its height)

Preheat your oven or toaster oven to 450F.

Mix all ingredients but the chicken together. Coat both sides of the chicken pieces, making sure not to leave any sauce behind!

Line your toaster oven pan or a baking pan with aluminum foil. Place chicken pieces on the pan, trying not to crowd the chicken pieces. Bake for 30-40 minutes, or until a thermometer inserted in the thickest part of the meat reads 165F for white meat, of 175F for dark meat.

Jacques Pepin says to serve this with mashed potatoes, but I think it would also be great with roasted potatoes or rice. You could also shred the chicken up and eat it on top of salad, for those who are trying to get more vegetables in their diet (me).

This is my lunch for tomorrow. Tim will get frozen vegetables with this chicken and the au jus drizzled on top and macaroni and cheese leftovers! Yum.