Ina Garten’s Mustard Roasted Chicken
If you feel like going ahead, you can marinate the chicken in the mustard and buttermilk overnight or for a few hours; if you don't have time, don't worry. If you marinate chicken too, buttermilk definitely acts as a tenderizer.
- 1/4 cup olive oil
- ½ cup buttermilk
- zest of one lemon
- ½ cup Dijon mustard
- 4 peeled garlic cloves
- 2 cups fresh breadcrumbs
- 1 1/2 tsp salt more or less to taste
- 1 tsp freshly cracked black pepper
- a small handful fresh thyme leaves
- 2 chicken breasts and 2 whole leg/thighs bone in, skin on
- 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.
- Set 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. I ran mine under the broiler at the very end to get a little more color.