Mustard-Roasted Chicken

adapted from Ina Garten's Barefoot Contessa Foolproof

Yield: 4 servings

Preheat Oven:  350° F.

4 cloves garlic, peeled

1 Tbsp minced fresh thyme leaves

2 tsp Kosher salt

1 tsp fresh ground pepper

2 cups panko bread crumbs

1 Tbsp grated lemon zest (about 2 lemons)

2 Tbsp extra virgin olive oil

2 Tbsp unsalted butter, melted

1/2 cup Dijon mustard

1/2 cup dry white wine

3-4 pounds skinless chicken (I used a mixture of breasts and thighs.)

Fit your food processor with a steel blade.  Place the garlic, thyme, salt and pepper into the processor bowl.  Process until the garlic is finely minced.  Add the panko, lemon zest, olive oil and melted butter.  Pulse a few times to moisten the breadcrumbs. Pour the mixture onto a large plate.  Whisk the mustard and white wine together in a shallow bowl.

Trim the chicken of excess fat.  Pat dry and generously sprinkle with salt and pepper.  Dip each piece of chicken in the mustard mixture to coat on all sides.  One side of each piece is then placed into the breadcrumb mixture, press down so that the crumbs adhere.  Place the chicken on the baking sheet, crumb-side up.   The chicken may then be topped with any remaining breadcrumbs.

Bake the chicken for 40 minutes.  Raise the heat to 400° F. and continue baking for an additional 10 minutes, until the crumbs are browned and the chicken is cooked through.

Serve the chicken hot, warm or at room temperature.  

Note:  This is a great way to prepare chicken ahead for a backyard get together!