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BAREFOOT CONTESSA’S MUSTARD-ROASTED CHICKEN

BAREFOOT CONTESSA’S MUSTARD-ROASTED CHICKEN

Mustard Roasted Chicken

Adapted slightly from the Barefoot Contessa’s Foolproof recipe.




INGREDIENTS

  • 4 bone-in, skin-on thighs and 4 bone-in, skin-on drumsticks
  • 1 cup Dijon mustard
  • 1 cup buttermilk
  • 4 garlic cloves, peeled
  • a small handful fresh thyme leaves
  • juice of half lemon
  • 2 cups breadcrumbs
  • ¼ cup olive oil

INSTRUCTIONS

  1. Preheat the oven to 400 F.
  2. In a large bowl, whisk together the mustard and buttermilk. Place the chicken in the bowl. Toss to coat.
  3. Place the garlic, thyme, and lemon juice in a food processor and process until the garlic is finely minced. Add the breadcrumbs and olive oil, and pulse a few times to moisten the breadcrumbs. Pour the mixture into a wide, shallow bowl.
  4. Line a sheet pan with foil. Dip each piece of chicken into the crumb mixture. Place the chicken on the sheet pan.
  5. Bake the chicken for 40 minutes. Check on the chicken. If necessary cook another five minutes or until the crumbs are browned. Let rest 5 to 10 minutes before serving.






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