Ina Garten’s Mustard Roasted Chicken
User Reviews
3.9
Ina Garten’s Mustard Roasted Chicken
Description
This recipe begins by marinating bone-in, skin-on chicken pieces in a blend of buttermilk and Dijon mustard, which tenderizes and adds a subtle tang. The crumb coating is prepared by mincing garlic in a food processor with fresh thyme leaves, lemon zest, fresh breadcrumbs, salt, pepper, and olive oil. The chicken is pressed into this mixture, forming a herbaceous, crunchy crust.
Baked at 400°F, the chicken cooks through with the mustard and buttermilk ensuring juicy meat, while the topping crisps to a golden brown with bursts of herb and citrus flavor. The balance of creamy marinade and textured crumb makes for a distinctive roasted chicken experience.
Fresh breadcrumbs enhance the topping’s texture; they can be made from day-old or toasted bread processed to desired crumb size. Storing the coated chicken until baking helps the flavors meld. This dish typically requires about 40 minutes to bake until done.
Ingredients
- 2 chicken breast bone in, skin on
- 2 chicken leg
- 2 chicken thigh
- ½ cup Dijon mustard
- ½ cup buttermilk
- 4 garlic peeled cloves
- thyme fresh leaves, small handful
- lemon zest of one
- 1 1/2 tsp salt more or less to taste
- 1 tsp black pepper freshly cracked
- 2 cups breadcrumb fresh
- 1/4 cup olive oil
Instructions
- Put the chicken pieces in a large zip lock baggie or other container. Mix the buttermilk and the mustard and pour over the chicken. Coat all the surfaces, and marinate, tightly covered, for a couple of hours or overnight.
- Preheat the oven to 400F
- Set up a food processor fitted with the metal blade. With the machine going, drop in the garlic cloves to mince them. Turn off the machine and add the crumbs, thyme, lemon zest, salt and pepper to the bowl. Drizzle in the olive oil and pulse the machine to combine everything.
- Put the crumbs into a pie plate, or other wide shallow bowl, and press each piece of chicken, skin side down, into the crumbs. The marinade will help the crumbs adhere to the meat. Press the crumbs in with your hands to completely coat the top. Set the chicken down --- crumb side up --- on a foil or parchment lined baking sheet. Press any remaining crumbs onto the bare spots on the chicken. Don't waste any!
- Bake the chicken for about 40 minutes, until the topping is browned and the chicken is cooked through (if you want to be exact, 165F.) I ran mine under the broiler at the very end to get a little more color.
Notes
- Fresh breadcrumbs can be made by processing day-old or toasted bread to the preferred crumb size.
- Marinate the chicken in the mustard and buttermilk mixture for a few hours or overnight for best tenderness and flavor.
- The crumb coating is pressed firmly onto the skin side of the chicken to ensure it adheres during baking.
- Store coated chicken properly until baking to maintain crumb texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 630 kcal
% Daily Value*
| Calories | 630kcal | 32% |
| Carbohydrates | 42g | 14% |
| Protein | 58g | 116% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 148mg | 49% |
| Sodium | 1915mg | 80% |
| Potassium | 1026mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 139IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 163mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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