Description
A comforting recipe for Ina Garten’s Mustard-Roasted Chicken featuring tender pieces coated in zesty mustard and crunchy breadcrumbs.
Ingredients
Scale
- 4 pieces chicken thighs/drumsticks (Skin-on, bone-in)
- 1/2 cup Dijon mustard (Yellow mustard can be used as a substitute)
- 1 cup buttermilk (Use yogurt or milk with vinegar mixed in as a substitute if unavailable)
- 1 cup fresh bread crumbs (Use day-old bread)
- 3 cloves garlic (Freshly minced)
- 1 tablespoon lemon zest (Can swap for lime zest)
- 1 teaspoon thyme (Or use rosemary or Italian seasoning)
- 1 teaspoon salt (Adjust according to taste)
- 1/2 teaspoon pepper (Adjust according to taste)
Instructions
- Begin by pulsing the garlic, lemon zest, salt, pepper, and thyme in a food processor until finely chopped. Then, add the stale bread and pulse until the mixture resembles coarse breadcrumbs. Set aside once combined.
- In a large bowl, whisk together the buttermilk and Dijon mustard. Submerge the chicken thighs and drumsticks in this mixture, cover with plastic wrap, and let it marinate in the refrigerator for at least 30 minutes.
- Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper. Remove the marinated chicken from the buttermilk mixture, letting excess drip off. Place on the baking sheet and sprinkle breadcrumb mixture over each, pressing down to adhere.
- Transfer the baking sheet to your oven and roast for about 40 minutes, until breadcrumbs are golden brown and chicken reaches 165°F (74°C).
- Once roasted, let the chicken rest for about 5 minutes before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh/drumstick
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 120 mg
Keywords: Ina Garten Mustard Roasted Chicken