Crispy Mustard-Roasted Chicken
(from kylerhea’s recipe box)
Barefoot Contessa FOOLPROOF
To make in advance, prepare the chicken without baking it. Refrigerate and then bake before dinner.
Source: Ina Garten
Serves 3 peopleCategories: November2015
Ingredients
- 4 Garlic cloves
- 1 Tbs minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 2 cups Panko
- 1 Tbs grated lemon zest (2 lemons)
- 2 Tbs good olive oil
- 2 Tbs unsalted butter, melted
- 1/2 cup Dijon mustard, such as Grey Poupon
- 1/2 cup dry white wine
- 1 ( 3.5 - 4 lb) chicken, cut in eighths
Directions
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Preheat the oven to 350 degrees.
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Place the garlic, thyme, 2 tsp salt, and 1 tsp 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.
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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. Press the remaining crumbs on the chicken pieces.
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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.