Ina Garten's Crispy Mustard Roasted Chicken
This crispy mustard roasted chicken inspired by Ina Garten features juicy, bone-in chicken beneath a golden Dijon, herb and panko crust. It is an easy but impressive roasted chicken dinner that is perfect for Sunday supper, holiday entertaining or serving with creamy zucchini gratin.
Equipment
- Large rimmed baking sheet
- Parchment paper or aluminum foil
- Food Processor
- Two shallow bowls or pie plates
- Microplane or citrus zester
- Instant-read meat thermometer
Ingredients
- 4 large garlic cloves
- 1 tablespoon fresh thyme leaves
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 cups panko breadcrumbs
- 2 tablespoon olive oil
- 1 tablespoon freshly grated lemon zest
- 2 tablespoon unsalted butter
- ½ cup dijon mustard
- ½ cup dry white wine
- 2 lb bone-in, skin-on chicken thighs
Instructions
- Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper or foil, then place a wire rack on top if desired.
- Add the garlic, thyme, kosher salt and black pepper to a food processor. Pulse until the garlic is finely minced.
- Add the panko breadcrumbs, lemon zest, olive oil and melted butter. Pulse a few more times, just until the mixture is evenly combined. Transfer the seasoned breadcrumbs to a shallow bowl or pie plate.
- In a second shallow bowl, whisk together the Dijon mustard and dry white wine until smooth.
- Pat the chicken pieces completely dry with paper towels. Season both sides lightly with kosher salt and black pepper.
- Dip each chicken piece into the mustard and wine mixture, coating it well. Press the skin side firmly into the seasoned panko mixture so the crumbs adhere in a thick, even layer.
- Arrange the chicken on the prepared pan with the breadcrumb-coated side facing up. Leave a little room between the pieces so they roast instead of steam.
- Roast for approximately 40 minutes. Increase the oven temperature to 400°F and continue roasting for another 8 to 10 minutes, or until the coating is crisp and golden brown.
- Check the chicken with an instant-read thermometer. The thickest portion should reach at least 165°F without the thermometer touching the bone. Larger pieces may require a few additional minutes.
- Allow the crispy mustard roasted chicken to rest for 5 to 10 minutes before serving.
Notes
Bone-in, skin-on chicken gives this recipe the best flavor and helps the meat remain juicy while the breadcrumb coating becomes crisp.
Pat the chicken thoroughly dry before adding the mustard mixture. Excess moisture can keep the coating from adhering.
Use panko breadcrumbs instead of fine traditional breadcrumbs for a lighter, crunchier crust.
A dry white wine such as Sauvignon Blanc or Pinot Grigio works well. Avoid sweet wine.
Cooking times can vary depending on the size of the chicken pieces. Always use the internal temperature rather than time alone to determine doneness.
Chicken breasts may finish before large thighs or drumsticks. Check each piece individually and remove finished pieces if necessary.
Serve with Ina Garten’s zucchini gratin, roasted vegetables, mashed potatoes or a simple green salad.
Pat the chicken thoroughly dry before adding the mustard mixture. Excess moisture can keep the coating from adhering.
Use panko breadcrumbs instead of fine traditional breadcrumbs for a lighter, crunchier crust.
A dry white wine such as Sauvignon Blanc or Pinot Grigio works well. Avoid sweet wine.
Cooking times can vary depending on the size of the chicken pieces. Always use the internal temperature rather than time alone to determine doneness.
Chicken breasts may finish before large thighs or drumsticks. Check each piece individually and remove finished pieces if necessary.
Serve with Ina Garten’s zucchini gratin, roasted vegetables, mashed potatoes or a simple green salad.