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RECIPE
10 INGREDIENTS8 STEPS50MIN

Ina Garten's Mustard-Roasted Chicken

4.0
3 Ratings

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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.
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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.
50MIN
Total Time

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1/2 cup
Dijon Mustard
1/2 cup
Buttermilk
4 cloves
Garlic , peeled
1 handful
Fresh Thyme Leaves
1
Lemon , zested
1 dash
1 dash
Ground Black Pepper , freshly ground
2 cups
Breadcrumbs
or Fresh or Store-Bought
1/4 cup

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Nutrition Per Serving

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CALORIES
1501
FAT
115.6 g
PROTEIN
28.7 g
CARBS
77.6 g

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 Instructions

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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 3
Place the Garlic (4 clove), 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 5
Add the Breadcrumbs (2 cup) and 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.
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.

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Nutrition Per Serving
Calories
1501
% Daily Value*
Fat
115.6 g
148%
Saturated Fat
30.1 g
150%
Trans Fat
0.5 g
--
Cholesterol
241.5 mg
80%
Carbohydrates
77.6 g
28%
Fiber
6.5 g
23%
Sugars
4.6 g
--
Protein
28.7 g
57%
Sodium
1025.1 mg
45%
Vitamin D
0.9 µg
4%
Calcium
87.3 mg
7%
Iron
2.9 mg
16%
Potassium
399.1 mg
8%
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