Description
A flavorful roasted chicken dish marinated in Dijon mustard and buttermilk, coated with a crispy breadcrumb topping infused with garlic, thyme, and lemon zest.
Ingredients
Scale
- 2 chicken breasts and 2 whole leg/thighs, bone-in, skin-on
- ½ cup Dijon mustard
- ½ cup buttermilk
- 4 peeled garlic cloves
- A small handful fresh thyme leaves
- Zest of one lemon
- 1 ½ teaspoons salt (or more to taste)
- 1 teaspoon freshly cracked black pepper
- 2 cups fresh breadcrumbs
- ¼ cup olive oil
Instructions
- Marinate chicken: Place chicken pieces in a zip-lock bag or container. Mix buttermilk and mustard and pour over chicken. Coat all surfaces and marinate for a couple of hours or overnight.
- Preheat oven: Preheat oven to 400°F (200°C).
- Make breadcrumb mixture: In a food processor, mince garlic cloves. Add crumbs, thyme, lemon zest, salt, and pepper. Drizzle in olive oil and pulse to combine.
- Coat chicken: Put crumbs in a pie plate or bowl. Press chicken, skin side down, into crumbs. Press crumbs in with your hands to coat completely. Place chicken on a foil or parchment-lined baking sheet, crumb side up.
- Bake chicken: Bake chicken for about 40 minutes, or until topping is browned and chicken is cooked through (165°F). Optionally, run under the broiler for a bit more color.
- Enjoy: Serve and enjoy your delicious roasted chicken!
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken.
- Adjust salt according to taste.
- Prep Time: 15 mins
- Cook Time: 40 minutes
- Category: main course
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approx. 6 oz)
- Calories: 400
- Sugar: 2g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 100mg