Chicken just out of the oven

Anna Mintz is a Publicist for Clarkson Potter, a division of Random House, and is an editor for The Recipe Club. Originally from Atlanta, she now lives in New York City and loves exploring NYC’s restaurant scene and trying out new recipes in her own kitchen.

I’m always looking for an easy chicken dish, and my favorite flavor in the world is honey mustard. So when I needed a good recipe for a small group dinner, I was immediately drawn to this recipe for Crispy Mustard-Roasted Chicken from Barefoot Contessa Foolproof (Clarkson Potter, October 2012) by Ina Garten.

Dipping Chicken

This recipe was truly foolproof. First, I prepared the crust for the chicken, which was made of savory panko crumbs, thyme, lemon zest, and a little olive oil and melted butter to keep it moist. For the coating, I simply whisked together ½ cup each of Dijon mustard and white wine. Ina explains that the wine-mustard mixture works the way you’d use beaten eggs as a binding agent for the breadcrumb crust. The chicken came out moist, crispy and super flavorful, and I served it with simple sides of roasted new potatoes and asparagus with parmesan cheese. Delicious!

Dinner plate -- Chicken, Roasted New Potatoes, and Roasted Asparagus

Crispy Mustard-Roasted Chicken
Recipe from Barefoot Contessa Foolproof by Ina Garten

Serves 3

4 garlic cloves
1 tablespoon minced fresh thyme leaves
Kosher salt and 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
½ cup Dijon mustard, such as Grey Poupon
½ cup dry white wine
1 (3½- to 4-pound) chicken, cut in eighths

Preheat the oven to 350 degrees.

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.

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 and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.