Mustard-Roasted Chicken
This mustard-roasted chicken is an easy yet flavorful dish featuring juicy, tender bone-in chicken coated in a tangy buttermilk-mustard marinade and crispy, herbed breadcrumbs. Perfect for a cozy family dinner or an elegant meal, this recipe delivers big flavor with minimal effort!
Ingredients
- 4 bone-in skin-on chicken thighs
- 4 bone-in skin-on drumsticks
- ½ cup Dijon mustard
- ½ cup buttermilk
- 4 garlic cloves peeled
- Small handful fresh thyme leaves soft stems included
- Zest of 1 lemon
- 1½ to 2 tsp kosher salt adjust to taste
- 1 tsp freshly ground black pepper
- 2 cups fresh breadcrumbs
- ¼ cup olive oil
Instructions
- Preheat the oven:
- Set oven to 400ºF (200ºC) and position the rack in the middle.
- Marinate the chicken:
- In a large bowl, whisk together the Dijon mustard and buttermilk.
- Add the chicken and toss to coat evenly.
- Prepare the breadcrumb coating:
- In a food processor, combine garlic, thyme, lemon zest, salt, and pepper.
- Pulse until the garlic is finely minced.
- Add the breadcrumbs and olive oil, pulsing a few times to moisten the mixture.
- Transfer to a shallow bowl or large plate.
- Coat the chicken:
- Line a baking sheet with parchment paper.
- Dip each piece of chicken skin-side down into the breadcrumb mixture, pressing gently to adhere.
- Place the chicken crumb-side up on the baking sheet.
- If needed, press extra breadcrumbs onto the chicken for an even coating.
- Bake the chicken:
- Bake for 40 minutes, then check for doneness.
- If needed, bake for an additional 5 minutes until golden brown.
- Let rest 5-10 minutes before serving.
- Serve and enjoy!
- This dish can be served hot, warm, or at room temperature.
Notes
- Make-Ahead Option: For extra tenderness, marinate the chicken in the mustard-buttermilk mixture for a few hours or overnight.
- Serving Ideas: Pair with roasted vegetables, mashed potatoes, or a crisp salad.