Chicken - Roasted with Mustard & Panko Crumbs

By á-22166

'Barefoot Contessa' Recipe
Suggestions: less salt, more thyme, cook with confection setting, put tray on top rack for the last 10 mins of cooking at higher temp, place a rack on the tray so the heat gets under the chicken to ensure crispy skin

Ingredients

• 4 cloves garlic
• 1 tablespoon minced fresh thyme leaves
• Kosher salt and freshly ground black pepper
• 2 cups panko
• 1 tablespoon grated lemon zest (2 lemons)
• 2 tablespoons good olive oil
• 2 tablespoons unsalted butter, melted
• 1/2 cup Dijon mustard
• 1/2 cup dry white wine
• 1 (3 1/2- to 4-pound) chicken, cut in eighths

Preparation

Step 1

Preheat the oven to 350 degrees F.

Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate.

In a shallow bowl, whisk together the mustard and wine.

Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere.

Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces. Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.