Week 2 :: SUPPER Crispy Mustard-Roasted Chicken

One of my favorite food shows to watch was Barefoot Contessa. I say was because now I don't have "real" cable. Her voice is so soothing and she always seems to be so relaxed while she prepares her meals. A couple of months ago we got Ina Garten's latest cookbook, Barefoot Contessa Foolproof, at my local library, yay. After being on the wait list, I finally got it and it is WONDERFUL! I own her Barefoot Contessa Back to Basics cookbook and it also is a gem. It was challenging trying to decide which recipe to try first, but I did manage to chose the crispy mustard-roasted chicken. YUM YUM YUM!!! Again this is a cookbook where the recipes are totally doable and is filled with great tips and ideas for menu planning and successful execution.

Crispy Mustard-Roasted Chicken slightly adapted
4 garlic cloves
1tablespoon minced fresh thyme (didn't use), kosher salt, & freshly ground black pepper
2 cups panko
1 tablespoon grated lemon zest
2 tablespoons olive oil
2 tablespoons unsalted butter (I only had salted)
1/2 cup dijon mustard
1/2 cup dry white wine 
1 chicken (3.5-4lbs) cut in eighths (I used one pound of boneless, skinless thighs)

Preheat oven at 350 degrees.

Place garlic, thyme, 2 tsp salt and 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 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 and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.

side note:
I didn't use thyme because I didn't have any. I did use herbs de provence since it's a blend that includes thyme. The chicken I used was thighs and didn't have skin, but still turned out great. Also, since I was cooking for two people, I just cut the recipe in half. 

xo, jen

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