Crispy Mustard-Roasted Chicken

Crispy Mustard-Roasted Chicken

This is my first official post on my own! Thanks Kelli for always posting my posts before. I can’t guarantee that mine will be as funny as hers, but I’ll try. 🙂

First of all, I heard Kelli’s voice in the back of my head when I started this recipe. The first line was “Preheat oven to 350.” 🙂 I never realized that tip before, but yes…it definitely means it will be a fast/easy meal.

I pulsed some fresh thyme, salt, pepper, garlic cloves, olive oil, melted butter and panko in my food processor. Dump that mixture out onto a plate and in a separate shallow dish mix some Dijon mustard and white wine.

Cut your chicken into pieces, which I attempted and didn’t do very successfully. I have not mastered the art of cutting a chicken. My Mom did it effortlessly…I did not get that trait.

Take your chicken, dip in the liquid and then press into the panko mixture (skin down) and not on the bottom side. Place them on a baking sheet lined with parchment and bake for approx 40 minutes.

This was easy as pie and absolutely delish! I roasted some brussel sprouts and carrots to accompany the chicken and it was a perfect meal. I would highly recommend.

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1 Response to Crispy Mustard-Roasted Chicken

  1. Kelli says:

    I’m so glad you tried this! I wanted to- but was a little nervous for some reason that it wouldn’t be tasty enough to go through the effort of cutting up the chicken (not something I’m good at either)

    You have encouraged me- I’ll give it a go!


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