Eating well doesn’t have to take a lot of time. This plate is ready in 20 minutes (50 minutes for chicken) and serves 4. It goes well with any type of vegetable.
T = tablespoon
t = teaspoon
- 1 t extra virgin olive oil for chicken/1 T for salmon
- ½ t sea salt
- ¼ t ground black pepper
- 2 t Dijon or spicy brown mustard
- ½ to 1 t dried thyme, rosemary, tarragon, or other herbs of choice
- 2 lb bone-in, skin-on, free-range chicken thighs or 1 ½ lb skin-on, wild-caught salmon fillet
Preheat your oven to 350 degrees Fahrenheit. Combine the olive oil, salt, pepper, mustard and herbs in a small bowl.
Rub the mixture over the chicken and under the skin, or on both sides of the salmon to cover. Marinate for one hour, or cook immediately.
Place the chicken or fish skin-side up on a 9-inch baking tray or medium baking sheet.
Bake chicken for 45 minutes, the salmon for 15 minutes, or until cooked through. Use chicken juices to occasionally baste while cooking.