Ina Garten’s Dijon Mustard Roasted Chicken
Description
You'll get rave reviews with this delicious chicken. In less than an hour, you'll have a main dish that your family will love and company will ask for the recipe.
Ingredients
4 bone-in, skin-on chicken thighs and 4 bone-in, skin-on drumsticks
1/2 c. Dijon mustard
1/2 c. buttermilk
4 garlic cloves, peeled
small handful fresh thyme leaves (if strands are soft, no need to strip the leaves)
zest of 1 lemon
Kosher salt and freshly ground black pepper
2 c. fresh bread crumbs
1/4 c. olive oil
Directions
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Place an oven rack in the middle of the oven. Preheat oven to 400 degrees F. Line a sheet pan with parchment paper for each clean up.
In a small bowl, whisk together the mustard and buttermilk.
Place the chicken in a large bowl; pour the mustard-buttermilk mixture over the top; toss to coat.
Place the garlic, thyme strands, lemon zest, 1 1/2 - 2 t. kosher salt (use 1 1/2 t. if sensitive to salt), and 1 t. black pepper in a food processor fitted with the steel blade. Process until the garlic is finely minced. Add the bread crumbs and olive oil; pulse a few times to moisten the bread crumbs. Pour the mixture into a wide, shallow bowl or onto a large platter or something with sides.
Dip each chicken piece, skin-side down only, into the crumb mixture, pressing gently to make the crumbs stick. Place the chicken on the sheet pan, crumb-side up.
After 1 or 2 pieces have been dipped, the crumb mixture might not adhere to the chicken as well. Use your hands to press the remaining crumbs onto the chicken.
Bake the chicken for 40 minutes, then check it. If necessary, cook another 5 minutes or until the crumbs are browned. Remove from the oven.
Let chicken rest 5 - 10 minutes.
Serve hot, warm, or at room temperature.
4-6 servings.