Mustard Roasted Chicken
Description
This chicken turns out moist, tender and very flavorful. Serve with your favorite sides and a salad.
Ingredients
2 chicken breasts and 2 whole leg/thighs, bone in, skin on
½ c. Dijon mustard
½ c. buttermilk
4 garlic cloves, peeled
a small handful fresh thyme leaves
zest from 1 lemon
1 1/2 t. salt, or to taste
1 t. freshly ground black pepper
2 c. fresh breadcrumbs, processed in a food processor for a bit
1/4 c. olive oil
cooking spray
Directions
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Wash/wash chicken; drain; pat dry.
Place chicken pieces in a large zip lock bag. Mix the buttermilk and mustard; pour over the chicken, coating all surfaces; marinate, tightly covered, for a couple of hours or overnight.
When ready to make the chicken, preheat the oven to 400 degrees.
Fit food processor with the metal blade. With the machine running, drop in the garlic cloves and mince them. Turn off the machine, then add the crumbs, thyme, lemon zest, salt and pepper to the bowl; drizzle in the olive oil; pulse to combine.
Put the crumbs into a pie plate or other wide shallow bowl, and press each piece of chicken, skin side down, into the crumbs. The marinade will help the crumbs adhere to the meat. Press the crumbs in with your hands to completely coat the top. Set the chicken down, crumb side up, on a foil or parchment lined baking sheet. Press any remaining crumbs into the bare spots on the chicken. Spray with a little cooking spray to help brown the top.
Bake about 40 minutes, until the topping is browned and the chicken is cooked through. If desired,place under the broiler at the very end to get a little more color.
4 servings.
**Freshly made breadcrumbs taste much better than dried store bought.