Not your basic breaded chicken

mustardchicken110214

When fall rolls around, I tend to haul out my cookbooks and start looking for recipes I haven’t tried. The colder weather makes me crave savory soups and roasted meats, and I’m always looking for new ways to keep it interesting. I pulled out my copy of “Foolproof” by the Barefoot Contessa. I was shocked to realize that, although it was a gift I’d received last Christmas, I had yet to try any of the recipes.

Since it was a Tuesday after work, I wanted to keep it simple and use things I had on hand. Despite living pretty close to a grocery story, once I’m in my apartment and out of the rain, I’m reluctant to go outside again. I settled on this recipe for Crispy Mustard-Roasted Chicken.

It’s a pretty basic breaded chicken recipe, but the dijon mustard takes the flavor to the next level, so you really don’t need anything else to jazz it up. It was a perfect dinner for a weeknight and one I’ll definitely turn to again.

Ingredients
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 good olive oil
2 tablespoons unsalted butter, melted
1/2 cup Dijon mustard, such as Grey Poupon
1/2 cup dry white wine
1 (3 1/2- to 4-pound) chicken, cut in eighths

Preheat the oven to 350 degrees F.

Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process 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.

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. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.

Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.

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