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Mustard-Baked Chicken

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This mustard-baked chicken is a wonderfully simple way to elevate humble chicken legs into a deeply flavoured, aromatic main course. By marinating the meat in a punchy mixture of whole-grain mustard, garlic, and toasted fennel seeds, you achieve a sophisticated depth of flavour with very little effort. The apple cider vinegar cuts through the richness of the olive oil, helping to create a beautifully crisp, golden skin during roasting.

As a diabetes-friendly recipe, this dish is naturally low in carbohydrates and high in protein, making it an excellent choice for a balanced evening meal. It is incredibly versatile and pairs perfectly with a fresh garden salad or a side of steamed seasonal vegetables. This reliable traybake is sure to become a favourite for busy weeknights when you want a nutritious, home-cooked meal that doesn't compromise on taste.

Ingredients for Mustard-Baked Chicken

  • 2 whole pasture-raised chicken legs, thighs, and drumsticks separated

  • 60ml extra-virgin olive oil

  • 2 tablespoons whole-grain mustard

  • 4 garlic cloves

  • 1 teaspoon fennel seeds

  • 1 teaspoon apple cider vinegar

  • 2 teaspoons sea salt

How to make Mustard-Baked Chicken

Preheat the oven to 400˚F.

In a large bowl, toss all the ingredients together and allow the chicken to marinate for 15 minutes in the refrigerator. Transfer the chicken to a baking dish and spoon any excess marinade over it. Bake for 20 to 30 minutes, or until a nice brown crust forms on top of the meat. Serve warm.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

About the authorView full bio

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UK recipe editors

About the reviewerView full bio

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UK recipe editors

Article history

The information on this page is peer reviewed by qualified clinicians.

Article also available in English, German, Spanish, French, Italian, Portuguese, Hindi, Hebrew, Arabic, and Swedish.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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