Crispy Mustard-Roasted Chicken

This is a recipe from Ina Garten's Foolproof cookbook. Pretty simple to make without a lot of ingredients needed and I like that there isn't any dairy or egg needed. Note that it does take ~50 min to bake though!

Made this again. This time, used 4 chicken thighs (bone-in and with skin), and 5 chicken drumsticks. Turned out better this time! Things I did differently: Used chicken with skin, Baked at 400 degrees for 40 minutes, and made sure to use zest from 2 lemons. forgot the thyme, but was still very good.

My modifications:

• Used 10 boneless skinless chicken thighs (from Costco)
• Used dried thyme instead of fresh thyme
• Used sherry wine instead of dry white wine.
• Did not put panko+garlic+thyme+lemon zest in food processor
• Baked at 350 for 35 min, and then baked at 400 for additional 10 min.

In her cookbook- she notes that you can prep everything for the chicken ahead of time without baking it. Put it in the fridge to store, and then pop it into the oven when you are ready! That is a useful tip!

Crispy mustard-roasted chicken (~from Ina Garten's Foolproof cookbook)

Ingredients:

• 4 garlic cloves, diced
• 1 tablespoon minced fresh thyme
• 2 cups panko
• 1 tablespoon grated lemon zest (1 lemon)
• 2 tablespoons olive oil (I did not use this)
• 2 tablespoons unsalted butter (I did not use this)
• 2 teaspoons salt
• 1 teaspoon pepper
• salt and pepper-for chicken
• 1/2 cup Dijon mustard
• 1/2 cup dry white wine (I used sherry cooking wine)
• 1 (3.5 - 4 lb) chicken (I used 120small skinless boneless chicken thighs)

Directions:

1) Preheat oven to 350
2) Combine panko with diced garlic, thyme, lemon zest, salt and pepper
3) Whisk Dijon mustard and wine together
4) Pat chicken dry and season with salt and pepper
5) Dip chicken in mustard/wine mixture, and then panko mixture
6) Bake at 350 for 35 min
7) Turn oven up to 400 and bake for additional 10 min