Crispy Mustard Chicken

Why hello there!

File this recipe under “delicious dinners you can cook while caring for a 5-week-old.crispy mustard roasted chicken

I haven’t posted a recipe in a while. Aside from cheatingly prescheduled recipes, that is. It’s been hard to eat since this little guy arrived, let alone cook, photograph and blog!steven

David loves crispy chicken; just spiced and baked or broiled, finished with some hot sauce. I like to mix things up a bit. This recipe, with it’s flavorful and crunchy topping, is the best of both worlds. Plus, it was so delicious, it didn’t even need hot sauce!

crispy mustard roasted chicken

Crispy Mustard-Roasted Chicken adapted from Ina Garten’s Foolproof. 


  • 4 garlic cloves
  • 1 tablespoon minced fresh oregano leaves
  • Kosher salt and freshly ground black pepper
  • 2 cups panko (Japanese bread flakes)
  • zest of 1 lemon
  • 1/4 cup olive oil
  • about ½ cup Dijon mustard, such as Grey Poupon
  • 1 (3½- to 4-pound) chicken, cut in eighths
  1. Preheat the oven to 350 degrees.
  2. Place the garlic, oregano, 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 and olive oil and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate.
  3. Pat the chicken dry and season all over with salt and pepper. Spread mustard on both sides of each chicken piece, and then place skin-side down only into the crumb mixture, pressing gently to make sure the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
  4. Bake for 40 minutes, then raise the heat to 400 degrees and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through.