Description
This roasted chicken recipe features bone-in, skin-on chicken breasts and thighs marinated in a tangy mixture of Dijon mustard and buttermilk, then coated with a flavorful garlic, thyme, and lemon zest breadcrumb crust. The chicken is oven-roasted to achieve a crispy, golden topping and juicy, tender meat, making it a perfect savory main dish for a family dinner or special occasion.
Ingredients
Scale
Chicken and Marinade
- 2 chicken breasts, bone-in, skin-on
- 2 whole leg/thighs, bone-in, skin-on
- ½ cup Dijon mustard
- ½ cup buttermilk
Breadcrumb Coating
- 4 peeled garlic cloves
- A small handful fresh thyme leaves
- Zest of one lemon
- 1 ½ teaspoons salt (or more to taste)
- 1 teaspoon freshly cracked black pepper
- 2 cups fresh breadcrumbs
- ¼ cup olive oil
Instructions
- Marinate chicken: Place the chicken pieces into a zip-lock bag or container. In a separate bowl, mix together the buttermilk and Dijon mustard until well combined. Pour this marinade over the chicken, ensuring all surfaces are coated thoroughly. Seal the bag or cover the container and refrigerate for a couple of hours or preferably overnight to allow the flavors to penetrate the meat.
- Preheat the oven: Set your oven to 400°F (200°C) and allow it to fully preheat to ensure even roasting of the chicken.
- Prepare breadcrumb mixture: Using a food processor, mince the garlic cloves finely. Add the fresh breadcrumbs, thyme leaves, lemon zest, salt, and freshly cracked black pepper. Drizzle in the olive oil and pulse the mixture just enough to combine all ingredients evenly, creating a flavorful crumb coating.
- Coat the chicken: Pour the breadcrumb mixture into a pie plate or shallow bowl. Take each marinated chicken piece and press the skin side down into the crumbs. Using your hands, firmly press the crumbs onto the chicken to thoroughly coat the skin side. Place the coated chicken pieces crumb side up on a baking sheet lined with either foil or parchment paper to prevent sticking and facilitate cleanup.
- Bake the chicken: Roast the chicken in the preheated oven for about 40 minutes, or until the breadcrumb topping is golden brown and crispy and the internal temperature of the chicken reaches 165°F (74°C) to ensure it is fully cooked. For extra color and crispiness, optionally place the chicken under the broiler for a couple of minutes, watching closely to prevent burning.
- Serve and enjoy: Remove the roasted chicken from the oven and let it rest briefly. Serve warm as a delicious main course accompanied by your choice of sides. Enjoy the tender, juicy chicken with its bright, crispy herb breadcrumb crust.
Notes
- Marinating the chicken overnight enhances flavor and tenderness but a minimum of 2 hours will still yield great results.
- If fresh breadcrumbs are not available, you can use store-bought ones or crush stale bread in a food processor.
- Adjust salt according to your taste preference, especially if using salted butter or other salty ingredients in sides.
- For a gluten-free option, substitute the breadcrumbs with gluten-free breadcrumbs or crushed nuts.
- Always check the internal temperature with a meat thermometer to ensure the chicken is safely cooked.
- This recipe pairs well with roasted vegetables, mashed potatoes, or a fresh green salad.
