Cripsy Mustard-Roasted Chicken

serves 3

This recipe comes from Ina Garten’s Barefoot Contessa FOOLPROOF. I love this chicken recipe, it is soo tasty…the lemon & thyme & dijon. I haven’t made it in a few years since we have have been trying to eat “mostly keto”. Panko breadcrumbs are not keto unfortunately. It’s on my short list to cook one night when we take a break from keto.

  • 4 garlic cloves
  • 1 TBL minced fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 2 cups panko (Japanese bread flakes)
  • 1 TBL grated lemon zest (2 lemons)
  • 2 TBL good olive oil
  • 2 TBL unsalted butter, melted
  • ½ cup Dijon mustard
  • ½ cup dry white wine
  • 1 (3½- to 4-pound) chicken, cut in eighths – I usually just make this with a couple packages of chicken thighs and it would serve the me, hubby and the two girls
  • Preheat oven to 350 degrees
  • Place the garlic, thyme, 2 teaspoons salt and 1 teaspoon pepper in a food processor fitted with a 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 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 heat to 400 degrees 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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