Description
This roasted chicken recipe features tender chicken breasts and thighs marinated in a flavorful mixture of Dijon mustard and buttermilk, then coated in a crispy breadcrumb crust. It’s an easy and delicious dish perfect for any family dinner or special occasion.
Ingredients
Scale
- For the Chicken:
- 2 chicken breasts, bone-in, skin-on
- 2 whole leg/thighs, bone-in, skin-on
- For the Marinade:
- ½ cup Dijon mustard
- ½ cup buttermilk
- 4 peeled garlic cloves
- A small handful fresh thyme leaves
- Zest of one lemon
- 1½ teaspoons salt (or more to taste)
- 1 teaspoon freshly cracked black pepper
- For the Coating:
- 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 the oven to 400°F (200°C).
- Make Breadcrumb Mixture:
- In a food processor, mince garlic cloves. Add breadcrumbs, 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 (internal temperature of 165°F). Optionally, run under the broiler for a bit more color.
Notes
- Marinating the chicken overnight will enhance the flavor and tenderness.
- Ensure the chicken is fully cooked by checking the internal temperature.
- Prep Time: 15 mins
- Cook Time: 40 minutes
- Category: main course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approx. 200g)
- Calories: 400
- Sugar: 1g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg