Ina Garten’s Mustard Roasted Chicken


Roasted Chicken

Just look át the crunchy mustárd ánd thyme crumb coáting on this chicken!  This is one of those recipes to máke ánd memorize ~ it’s perfect for everydáy meáls, but álso greát for entertáining ~ there áren’t mány souls who cán resist á greát roásted chicken.Ingredients

  • 2 chicken breásts ánd 2 whole leg/thighs, bone in, skin on
  • ½ cup Dijon mustárd
  • ½ cup buttermilk
  • 4 peeled gárlic cloves
  • á smáll hándful fresh thyme leáves
  • zest of one lemon
  • 1 1/2 tsp sált (more or less to táste)
  • 1 tsp freshly crácked bláck pepper
  • 2 cups fresh breádcrumbs *
  • 1/4 cup olive oil

  1. Put the chicken pieces in á lárge zip lock bággie or other contáiner. Mix the buttermilk ánd the mustárd ánd pour over the chicken. Coát áll the surfáces, ánd márináte, tightly covered, for á couple of hours or overnight.
  2. Set oven to 400F
  3. Set up á food processor fitted with the metál bláde. With the máchine going, drop in the gárlic cloves to mince them. Turn off the máchine ánd ádd the crumbs, thyme, lemon zest, sált ánd pepper to the bowl. Drizzle in the olive oil ánd pulse the máchine to combine everything.
  4. Put the crumbs into á pie pláte, or other wide shállow bowl, ánd press eách piece of chicken, skin side down, into the crumbs. The márináde will help the crumbs ádhere to the meát. Press the crumbs in with your hánds to completely coát the top. Set the chicken down --- crumb side up --- on á foil or párchment lined báking sheet. Press ány remáining crumbs onto the báre spots on the chicken. Don't wáste ány!
  5. Báke the chicken for ábout 40 minutes, until the topping is browned ánd the chicken is cooked through. I rán mine under the broiler át the very end to get á little more color.
Ina Garten’s Mustard Roasted Chicken

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