Preheat the oven to 400 degrees F (200 degrees C) and place oven rack in the middle of the oven.
In a small bowl, whisk together the
Dijon Mustard (1/2 cup)
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.
Garlic (4 cloves)
Fresh Thyme Leaves (1 handful)
Kosher Salt (1 dash)
Ground Black Pepper (1 dash)
(or a few large cracks on the grinder) in a food processor fitted with the steel blade.
Process until the garlic is finely minced.
Breadcrumbs (2 cups)
Olive Oil (1/4 cup)
, 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. 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.
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.