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Recipes
American
Ina Garten's Mustard-Roasted Chicken

10 INGREDIENTS • 8 STEPS • 50MINS

Ina Garten's Mustard-Roasted Chicken

Recipe
4.4
9 ratings
Chicken roasted with a layer of mustard, was incredibly moist and delicious, the flavors of thyme, garlic and lemon permeating the meat. And the fix — substituting fresh breadcrumbs for the panko and roasting at a slightly higher temperature for the entire time — made all the difference.
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Chicken roasted with a layer of mustard, was incredibly moist and delicious, the flavors of thyme, garlic and lemon permeating the meat. And the fix — substituting fresh breadcrumbs for the panko and roasting at a slightly higher temperature for the entire time — made all the difference.
50MINS
Total Time
$0.81
Cost Per Serving
Ingredients
Servings
4
us / metric
Bone-in, Skin-on Chicken Thighs and Drumsticks
8
Bone-in, Skin-on Chicken Thighs and Drumsticks
Dijon Mustard
1/2 cup
Dijon Mustard
Buttermilk
1/2 cup
Buttermilk
Garlic
4 cloves
Garlic, peeled
Fresh Thyme Leaves
1 handful
Fresh Thyme Leaves
Lemon
1
Lemon, zested
Kosher Salt
1 dash
Kosher Salt
Ground Black Pepper
1 dash
Ground Black Pepper, freshly ground
Breadcrumbs
2 cups
Breadcrumbs
or Fresh or Store-Bought
Olive Oil
4 Tbsp
Olive Oil
Nutrition Per Serving
VIEW ALL
Calories
1305
Fat
115.0 g
Protein
25.0 g
Carbs
34.0 g
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Ina Garten's Mustard-Roasted Chicken
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author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

Author's Notes

If you feel like getting ahead, you can marinate the chicken in the mustard and buttermilk overnight or for a few hours; if you don’t have time, don’t worry. If you marinate the chicken, too, the buttermilk definitely acts as a tenderizer. You can use any combination of bone-in, skin-on thighs or drumsticks. I love using thighs with this recipe.
Cooking InstructionsHide images
step 1
Preheat the oven to 400 degrees F (200 degrees C) and place oven rack in the middle of the oven.
step 2
In a small bowl, whisk together the Dijon Mustard (1/2 cup) and Buttermilk (1/2 cup). Place the Bone-in, Skin-on Chicken Thighs and Drumsticks (8) in a large bowl and pour the mustard-buttermilk mixture over top. Toss to coat.
step 2 In a small bowl, whisk together the Dijon Mustard (1/2 cup) and Buttermilk (1/2 cup). Place the Bone-in, Skin-on Chicken Thighs and Drumsticks (8) in a large bowl and pour the mustard-buttermilk mixture over top. Toss to coat.
step 3
Place the Garlic (4 cloves), Fresh Thyme Leaves (1 handful), Lemon (1), Kosher Salt (1 dash) and Ground Black Pepper (1 dash) (or a few large cracks on the grinder) in a food processor fitted with the steel blade.
step 3 Place the Garlic (4 cloves), Fresh Thyme Leaves (1 handful), Lemon (1), Kosher Salt (1 dash) and Ground Black Pepper (1 dash) (or a few large cracks on the grinder) in a food processor fitted with the steel blade.
step 4
Process until the garlic is finely minced.
step 4 Process until the garlic is finely minced.
step 5
Add the Breadcrumbs (2 cups) and Olive Oil (4 Tbsp), 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.
step 5 Add the Breadcrumbs (2 cups) and Olive Oil (4 Tbsp), 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.
step 6
Line a sheet pan with parchment paper. 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.
step 6 Line a sheet pan with parchment paper. 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.
step 7
Bake the chicken for 40 minutes.
step 8
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.
step 8 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.
Tags
view more tags
American
Comfort Food
Lunch
Chicken
Shellfish-Free
Dinner
Fall
Winter
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