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Directions for: Crispy Mustard-Roasted Chicken
Ingredients
4 cloves garlic
1 Tbsp fresh thyme leaves, minced
Kosher salt and freshly ground black pepper
2 cups panko (Japanese bread flakes)
1 Tbsp grated lemon zest (2 lemons)
2 Tbsp good olive oil
2 Tbsp unsalted butter, melted
cup Dijon mustard, such as Grey Poupon
cup dry white wine
1 (3 1/2 to 4-lb) chicken, cut in eighths
Directions
1. Preheat the oven to 350F.
2. 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.
3. 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.
4. Bake the chicken for 40 minutes. Raise the heat to 400F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.
See more: Chicken, Dinner, Main, Roast