World's Best Chicken

This recipe has A LOT to live up to...

How can you NOT repin something that says "THE WORLD'S BEST CHICKEN. Others have called it, “So Good it Can’t Be Described, Explosion on Your Taste Buds Chicken. so, so yummy and easy". It's a no-brainer right? Being a mom, I'm always looking to broaden my dinner repertoire with new foods that will go over well with my husband AND kids. Not an easy feat. My kids are picky meat eaters at the best of times....beef - NO, pork - SOMETIMES, chicken - MOST TIMES. So I figured I might as well give this recipe a try to see if it could go in my monthly rotation of tried and true mealtime options.

I really love to cook. I find it to be a nice way to unwind (away from the children), but weeknight dinner preparation tends to be a bit chaotic. Daddy isn't home yet, and giving my children an hour of TV to watch only buys me a little bit of time before someone starts poking someone else, if you catch my drift. I find weekends to be the best time to try out new recipes. That way my husband can distract the kids while I can dedicate some time to focusing solely on my new kitchen creation.

Being a vegetarian, however, causes problems for me at mealtime. I never really like to serve people food that I haven't tasted before. I like to be able to suss out the seasoning, and see if I need to add anything before it gets served. Meat, as you can imagine, never gets tried before it's plated, and my family ends up being the guinea pigs firsthand. I'd like to think my husband is an honest judge of my cooking, but he's the nicest man in the world and would never give me constructive criticism. The food I serve is always great, and he always cleans his plate, even if it's GROSS! My kids, thankfully, are cut from the same SEVERELY HONEST cloth that I'm made of. If it stinks, I know.

So, back to the World's Best Chicken...(for full recipe, click here)

The ingredients seemed to be pretty standard. I worried, though, that the dijon mustard might be a little too potent or spicy for the kids. Rather than use the entire amount of dijon, I rather halved it with regular yellow mustard, and put in another 1/4 cup of maple syrup, just to sweeten it up a bit. As you're aware, modification is my favourite, and no dinner would be complete without a heaping tablespoon of minced garlic. Beyond that, the recipe remained true (with the exception of my cooking temperature - stinkin' double oven... I baked the chicken at 435)

My "before" chicken - Look at that heinous pan!!!!

I paid close attention to the reader comments below the post, because I'm always curious as to how other people find the recipe. A couple of people suggested greasing the pan before putting the chicken/sauce in...which I did, but after all was said and done, I would've been better off foiling the pan (my pans are terrible to begin with...this just created a soaking/washing disaster)

So, dinner is served:

My "after" chicken

And what did the peanut gallery think? Well, there was no forcing food down anyone's throat (a dinnertime staple) AND ALL THREE PLATES WERE CLEANED!!!! My four year old said to me, "Mommy, I don't like this chicken...I LOVE IT!". If that's not the world's best chicken...I don't know what is!

Shout Out:
Rachel Schultz. Amazing recipe! Check out her blog for more!