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Categories:
garlic garlic thyme salt freshly ground black pepper lemon zest olive oil unsalted butter mustard white wine chicken lemon juice rosemary Thers
Viewed: 40 - Published at: 4 years agoIngredients
- Mustard Girl American Dijon, Garlic, Rosemary, Thyme, Lemons, Olive Oil, Panko
- 4 cloves garlic
- 1 tablespoon 1 minced fresh thyme leaves
- 1 teaspoon Kosher Sea Salt
- 1 teaspoon freshly ground black pepper to taste
- 2 cups panko (Japanese bread flakes)
- 1 tablespoon grated lemon zest (2 lemons)
- 2 tablespoons good olive oil
- 2 tablespoons unsalted butter, melted
- 1/2 cup Mustard Girl American Dijon Mustard
- 1/2 cup dry white wine
- 1 (4lb) 1 (3 1/2- to 4-pound) chicken, cut in eighths
- 3 teaspoons fresh lemon juice
- 3 teaspoons crushed rosemary
- Thers are not a second set of ingredients
Method
- Preheat the oven to 350 degrees F.
- Place the garlic, thyme, rosemary, 1 teaspoons salt, and 1 teaspoon pepper in a food processor 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 lemon juice 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. Serve with sweet potatoes mashed and french green beans (haricot vert) as sides.
- Enjoy!:)
