Easy Ina Garten’s Mustard-Roasted Chicken
INGREDIENTS
- 4 bone-in,
skin-on thighs and 4 bone-in, skin-on drumsticks
- ½
cup Dijon mustard
- ½
cup buttermilk
- 4 garlic
cloves, peeled
- a
small handful fresh thyme leaves (if the strands are soft, no need to
strip the leaves)
- zest
of one lemon
- Kosher
salt and freshly ground black pepper
- 2 cups
fresh breadcrumbs
- 1/4
cup olive oil
INSTRUCTIONS
- Preheat
the oven to 400ºF and place oven rack in the middle of the oven. In a
small bowl, whisk together the mustard and buttermilk. Place the chicken
in a large bowl and pour the mustard-buttermilk mixture overtop. Toss to
coat.
- Place
the garlic, thyme strands (stems, if they are soft, and all), lemon zest,
1 1/2 to 2 teaspoons kosher salt (use 1.5 tsp if you are sensitive to
salt), and 1 teaspoon pepper (or a few large cracks on the grinder) in a
food processor fitted with the steel blade and process until the garlic is
finely minced. Add the breadcrumbs and olive oil, and pulse a few times to
moisten the breadcrumbs. Pour the mixture into a wide, shallow bowl or
onto a large plate — something with sides is best.
- Line a
sheet pan with parchment paper (for easy clean-up — this is not necessary,
but I like using parchment.) Dip each piece of chicken skin-side down only
into the crumb mixture, pressing gently to make the crumbs adhere. Place
the chicken on the sheet pan crumb-side up. After one or two pieces have
been dipped, the crumb mixture might not adhere to the chicken as well. Just
use your hands to press the remaining crumbs onto the chicken pieces.
- Bake
the chicken for 40 minutes. Check on the chicken. If necessary cook
another five minutes or until the crumbs are browned. Let rest 5 to 10
minutes before serving. Serve hot, warm, or at room temperature.
This article and recipe
adapted from this site
HALAMAN SELANJUTNYA: