What I’m Eating | The Barefoot Contessa’s Crispy Mustard-Roasted Chicken


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Crispy Mustard-Roasted Chicken

We eat a lot of chicken and I am always looking for a great new (quick and easy) chicken recipes to add to my weeknight repertoire.┬áThis recipe fits the bill. Most of the ingredients I had on hand and it’s not a lot of work for a very delicious and perfectly cooked chicken!

thyme

lemons and their zest

Cooking | a little mess, a lot of fun

Crispy Mustard-Roasted Chicken

serves 3

4 garlic cloves

1 tablespoon minced thyme leaved

2 cups panko (Japanese bread flakes)

1 tablespoon grated lemon zest (2 lemons)

2 tablespoons good olive oil

2 tablespoons unsalted butter, melted

1/2 cup Dijon Mustard, such as Grey Poupon

1/2 cup dry white wine

1 (3 1/2 to 4 pound) chicken cut into 8 pieces *I simply bought bone bone in skin on breasts and legs (to accommodate the amount of people I am serving) and it is just easier for me!

Preheat the oven to 350 degrees.

Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.

Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.

Bake the chicken for 40 minutes. Raise the heat to 400 degrees and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.

*notes* This can be made in advanced and refrigerated before you are ready to bake. Then simply remove from fridge and bake the dish.

*Bread Crumbs can be substituted for the panko

*I used Maille Mustard Hot – I like a little heat on this dish

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