Mustard Roasted Chicken

Garten's Mustard Roasted Chicken is delicate and delicious with a crunchy mustard and thyme scrap covering ~ it's gotten a top choice in our home!

 

Simply take a gander at the crunchy mustard and thyme morsel covering on this chicken! This is one of those plans to make and retain ~ it's ideal for regular dinners, yet in addition incredible for engaging ~ there aren't numerous spirits who can oppose an extraordinary cooked chicken

 

This chicken is all that you'd trust it would be. Wet and totally done inside, with a brilliant, crunchy mustard and thyme hull, I enthusiastically suggest it!

 

 

Ingredients

• 4 peeled garlic cloves
• 1 1/2 tsp salt more or less to taste
• a small handful fresh thyme leaves
• ½ cup Dijon mustard
• ½ cup buttermilk
• zest of one lemon
• 2 chicken breasts and 2 whole leg/thighs bone in, skin on
• 1 tsp freshly cracked black pepper
• 1/4 cup olive oil
• 2 cups fresh breadcrumbs *

 

Instructions

1. 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.
2. Set oven to 400F
3. 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.
4. 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!
5. Bake the chicken for about 40 minutes, until the topping is browned and the chicken is cooked through. I ran mine under the broiler at the very end to get a little more color.

 

 

 

 

source:https://theviewfromgreatisland.com