Crispy Mustard-Roasted Chicken Recipe

Name: Crispy Mustard-Roasted Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 garlic cloves; 1 tablespoon minced fresh thyme leaves; Kosher salt; Freshly ground black pepper; 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 Dijon mustard, such as Grey Poupon; 1/2 cup dry white wine; 1 (3 1/2- to 4-pound) chicken, cut in eighths

Servings: persons

4 garlic cloves
1 tablespoon minced fresh thyme leaves
Kosher salt
Freshly ground black pepper
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 Dijon mustard, such as Grey Poupon
1/2 cup dry white wine
1 (3 1/2- to 4-pound) chicken, cut in eighths

1
Preheat the oven to 350 degrees Fahrenheit.
2
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.
3
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.
4
Bake the chicken for 40 minutes. Raise the heat to 400 degrees Fahrenheit and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm or at room temperature.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 garlic cloves, 1 tablespoon minced fresh thyme leaves, Kosher salt, Freshly ground black pepper, and more.

Yes, Crispy Mustard-Roasted Chicken falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Mustard-Roasted Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions