Why hello there!
File this recipe under “delicious dinners you can cook while caring for a 5-week-old.
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!
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 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
- Preheat the oven to 350 degrees.
- 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.
- 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.
- 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.