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Crispy Mustard Roasted Chicken

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Makes: 5 servings adjust



  • 4 cloves Garlic
  • 1 tablespoon Fresh Thyme Leaves, minced
  • 2 cups Panko Bread Crumbs
  • 1 tablespoon Grated Lemon Zest, from 2 lemons
  • 2 tablespoons Olive Oil
  • 2 tablespoons Unsalted Butter, melted
  • 1 teaspoon Salt, plus more for sprinkling
  • 12 teaspoon Pepper, plus more for sprinkling

Step 1

Heat oven to 350. Place garlic, thyme, salt and pepper in a food processor or chopper. Process until garlic is minced. Add panko, lemon zest, oil and butter and pulse a few more times to moisten crumbs. Pour onto large plate.


  • 12 cup Dijon Mustard
  • 12 cup Dry White Wine
  • 3 12 pounds Chicken Pieces

Step 2

In a shallow bowl, whisk mustard and wine. Pat chicken dry with paper towels. Sprinkle generously with salt and pepper. Dip each piece into mustard mixture to coat on all sides, and then place skin side down in panko crumbs, pressing to get crumbs to stick. Place chicken on a sheet pan covered with foil and sprayed with nonstick cooking spray crumb side up.

Step 3

Bake chicken 40 minutes, then increase oven temperature to 400 and bake 10 minutes longer, or until chicken is 165. You might have to bake a little longer due to the size of your chicken pieces - maybe 15 more minutes or so.
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