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Crispy Mustard-Roasted Chicken
(recipe, Ina Garten)
I'm always looking for an easy chicken dish. For this, whisk together Dijon mustard and white wine and use it as a coating for chicken the way you'd use beaten eggs, then dip it in flavorful panko crumbs. Moist and crispy chicken every time!
To make in advance, prepare the chicken without baking it. Refrigerate then bake before dinner.
- 4 garlic cloves
- 1 Tbsp. minced fresh thyme leaves
- 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
- ½ cup Dijon mustard, such as Grey Poupon
- ½ cup dry white wine
- 1 (3½- to 4-pound) chicken, cut in eighths
- Preheat the oven to 350 degrees.
- Place the garlic, thyme, 2 teaspoons of 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 into 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.