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.
Total Time
50min
4.3
10 Ratings
Author: Alexandra's Kitchen
Servings:
4
Ingredients
•
8
Bone-in, Skin-on Chicken Thighs and Drumsticks
•
1/2
cup
Dijon Mustard
•
1/2
cup
Buttermilk
•
4
cloves
Garlic
, peeled
•
1
handful
Fresh Thyme Leaves
•
1
Lemon
, zested
•
1
dash
Kosher Salt
•
1
dash
Ground Black Pepper
, freshly ground
•
2
cups
Breadcrumbs
or Fresh or Store-Bought
•
4
Tbsp
Olive Oil
Cooking Instructions
1.
Preheat the oven to 400 degrees F (200 degrees C) and place oven rack in the middle of the oven.
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.
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.
4.
Process until the garlic is finely minced.
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.
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.
7.
Bake the chicken for 40 minutes.
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.
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.
Nutrition Per Serving
CALORIES
1305
FAT
115.0 g
PROTEIN
25.0 g
CARBS
34.0 g
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