Crispy Mustard Roasted Chicken

I saw this recipe on Barefoot Contessa and had to immediately try it at home for my own Jeffrey. This roasted chicken recipe has a delicious and tangy crumb coating made of garlic, thyme, lemon zest and dijon mustard bonded together with Panko. It’s a great meal that can easily be pulled together with your favorite chicken pieces. It’s not a heavily breaded recipe and adds just enough flavor to the moist and roasted chicken. If you’ve ever used Shake ‘n Bake you’ll never go back after trying this recipe!

Crispy Mustard Roasted Chicken
  • 4 cloves garlic
  • 1 tablespoon minced fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 2 cups panko (Japanese bread flakes)
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, melted
  • ½ cup Dijon mustard
  • ½ cup dry white wine
  • 1 (3½- to 4-pound) chicken, cut in eighths (or you can simply use the chicken pieces you like - breasts, legs, etc)
  1. Preheat the oven to 350 degrees.
  2. Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor blend until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
  3. Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. (If you are using skinless chicken breasts coat both sides of the breast). Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
  4. Bake the chicken for 40 minutes. Raise the heat to 400 degrees and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot and enjoy!