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4.75 from 4 votes

mustard roasted crispy chicken

A grain free alternative for fried chicken.
Prep Time4 hrs
Cook Time30 mins
Total Time4 hrs 30 mins
Course: Main
Cuisine: Paleo
Servings: 4
Author: the whole smiths


  • 3-4 large bone in skin on chicken breasts
  • 1/2 C. olive oil + a bit more to coat vegetables
  • 1/4 C. mustard
  • 1/8 C. coconut aminos
  • 3 cloves of garlic minced
  • 1/3 C. chardonnay
  • 6 carrots
  • 3 shallots
  • 2 C. crushed chicharrones
  • 1/2 Tbsp. chopped thyme
  • Salt


  • Season chicken breasts liberally with salt and let sit for 1 hour
  • In a large Ziplock bag combine olive oil, mustard, coconut aminos, garlic and Chardonnay
  • Add chicken breasts and marinate for 4- 8 hours
  • Preheat oven to 425*
  • Cut carrots into 1-2 inch pieces
  • Chop shallots into quarters
  • Place carrots and shallots into a bowl and toss to coat with olive oil and salt and pepper
  • Place crushed chicharrones and thyme into a bowl
  • Remove chicken breasts from marinade and place into chicharrones
  • Chicharrones should stick to chicken, coat chicken with chicharrones and set aside
  • In a large cast iron skillet arrange chicken breasts
  • Add vegetables to pan and arrange around chicken breasts
  • If there are additional vegetables, add to separate baking dish to cook
  • Place in oven and cook until chicken reaches an internal temperature of 165*, roughly 30 minutes but start checking at 15 minutes to see where you're at
  • Once cooked remove and let stand covered for 10 minutes