Ina Garten’s Mustard Roasted Chicken
Mustard chicken with a crispy crumb crust is a guaranteed family pleaser and the perfect meal for entertaining ~ who doesn't love roast chicken?
Servings: 4 servings
Video
Equipment
- foil or parchment paper
Ingredients
- 2 chicken breasts and 2 whole leg/thighs, bone in, skin on
- ½ cup Dijon mustard
- ½ cup buttermilk
- 4 peeled garlic cloves
- a small handful fresh thyme leaves
- zest of one lemon
- 1 1/2 tsp salt, more or less to taste
- 1 tsp freshly cracked black pepper
- 2 cups fresh breadcrumbs*
- 1/4 cup olive oil
Instructions
- Put the chicken pieces in a large zip lock baggie or other container. Mix the buttermilk and the mustard and pour over the chicken. Coat all the surfaces, and marinate, tightly covered, for a couple of hours or overnight.
- Preheat the oven to 400F
- Set up a food processor fitted with the metal blade. With the machine going, drop in the garlic cloves to mince them. Turn off the machine and add the crumbs, thyme, lemon zest, salt and pepper to the bowl. Drizzle in the olive oil and pulse the machine to combine everything.
- Put the crumbs into a pie plate, or other wide shallow bowl, and press each piece of chicken, skin side down, into the crumbs. The marinade will help the crumbs adhere to the meat. Press the crumbs in with your hands to completely coat the top. Set the chicken down --- crumb side up --- on a foil or parchment lined baking sheet. Press any remaining crumbs onto the bare spots on the chicken. Don't waste any!
- Bake the chicken for about 40 minutes, until the topping is browned and the chicken is cooked through (if you want to be exact, 165F.) I ran mine under the broiler at the very end to get a little more color.
Notes
To make fresh breadcrumbs:
- Take fresh, day old, or toasted bread. You can remove the crusts, or leave them on.
- Break up into rough pieces.
- Place in a food processor and pulse/process until the bread breaks down into crumbs. You can make them as coarse or as fine as you like.
- Store in an airtight container.
Nutrition
Calories: 630 kcal · Carbohydrates: 42 g · Protein: 58 g · Fat: 24 g · Saturated Fat: 4 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 13 g · Trans Fat: 1 g · Cholesterol: 148 mg · Sodium: 1915 mg · Potassium: 1026 mg · Fiber: 3 g · Sugar: 5 g · Vitamin A: 139 IU · Vitamin C: 3 mg · Calcium: 163 mg · Iron: 4 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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