Ina Garten’s Mustard Chicken Recipe

Who doesn't enjoy roast chicken? This mustard chicken with a crispy crumb crust is sure to impress the whole family and is the ideal dish for entertaining. 

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


Place the chicken pieces in a big zip lock bag or some other container. Put the chicken in a bowl and pour the buttermilk and mustard over it. Cover tightly and let it sit for a couple of hours or overnight. Then coat all the surfaces. 




Preheat the oven to 400 degrees Fahrenheit. 



Set up a metal-bladed food processor. Drop garlic cloves into the machine to mince. After turning off the machine, add crumbs, thyme, lemon zest, salt, and pepper to the bowl. Pour olive oil and pulse the machine to mix. 



Skin-side down, press chicken pieces into crumbs in a pie pan or wide shallow basin. Marinade sticks crumbs to meat. Press crumbs on top by hand. Crumb-side up, place chicken on foil or parchment-lined baking pan. Use any remaining crumbs on bare chicken. Waste not!  



The topping should be browned and the chicken cooked through (165F) after 40 minutes in the oven. I broiled mine at the end for additional color. 



-Calories: 630 kcal -Carbohydrates: 42 g -Protein: 58 g -Fat: 24 g -Saturated Fat: 4 g -Polyunsaturated Fat: 4 g -Monounsaturated Fat: 13 g -Trans Fat: 1 g -Cholesterol: 148 mg -Sodium: 1915 mg -Potassium: 1026 mg -Fiber: 3 g -Sugar: 5 g -Vitamin A: 139 IU -Vitamin C: 3 mg -Calcium: 163 mg -Iron: 4 mg


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