“`html
If you love the comforting flavors of crispy roasted chicken but crave a twist that elevates every bite, the Roasted Chicken with Dijon Mustard, Buttermilk, and Herbed Breadcrumb Coating Recipe is about to become your go-to. This dish combines the tangy creaminess of buttermilk and the sharp bite of Dijon mustard to tenderize and flavor the chicken deeply, while a zesty, herb-studded breadcrumb crust adds irresistible crunch and aroma. It’s a perfect balance of juicy, flavorful meat and a crisp, golden topping that will have your family and friends begging for seconds.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role, crafting a harmony of flavors and textures that makes this dish so special. From the tangy buttermilk marinade tenderizing the chicken to the fresh herbs in the breadcrumb coating adding bursts of fragrance, each component is simple yet powerful.
- 2 chicken breasts (bone-in, skin-on): Provides juicy white meat with perfectly crisp skin.
- 2 whole leg/thighs (bone-in, skin-on): Dark meat that stays tender and flavorful during roasting.
- ½ cup Dijon mustard: Adds a tangy sharpness that brightens the marinade and complements the chicken.
- ½ cup buttermilk: The key to tender, moist chicken and acts as the base for the marinade.
- 4 peeled garlic cloves: Infuses a rich, aromatic depth throughout the breadcrumb coating.
- A small handful fresh thyme leaves: Imparts a delicate herbal note that balances richness.
- Zest of one lemon: Brings a fresh, citrusy brightness to the coating.
- 1½ teaspoons salt: Essential for seasoning and enhancing all other flavors.
- 1 teaspoon freshly cracked black pepper: Adds subtle heat and complexity.
- 2 cups fresh breadcrumbs: Creates the crispy, flavorful crust that makes this dish unforgettable.
- ¼ cup olive oil: Helps brown the breadcrumb coating beautifully while adding richness.
How to Make Roasted Chicken with Dijon Mustard, Buttermilk, and Herbed Breadcrumb Coating Recipe
Step 1: Marinate the Chicken to Perfection
Start by placing your chicken pieces in a sealable bag or container. Whisk together the tangy Dijon mustard and creamy buttermilk, then pour this marinade over the chicken, making sure every surface is fully coated. This step is crucial, as the buttermilk works its magic tenderizing while the mustard infuses bright, savory flavor. Pop the chicken into the fridge for at least a couple of hours, but for the best results, let it marinate overnight.
Step 2: Preheat the Oven for Crispy Goodness
Set your oven to 400°F (200°C) so it’s hot and ready for roasting. This temperature allows the breadcrumb coating to crisp up beautifully while ensuring the chicken cooks through perfectly juicy.
Step 3: Prepare the Herbed Breadcrumb Coating
Using a food processor, pulse the garlic cloves finely to release their aroma. Add fresh breadcrumbs, thyme leaves, lemon zest, salt, and pepper. Slowly drizzle in the olive oil while pulsing gently to combine everything into a moist, crumbly mixture that will stick to the chicken and develop a crisp, golden crust during roasting.
Step 4: Coat the Chicken with the Flavorful Crumbs
Transfer the breadcrumb mixture into a shallow dish. Remove the chicken from the marinade, letting excess drip off, and press the skin side down firmly into the crumbs. Gently press the coating with your hands to ensure the crumbs adhere evenly. Arrange the coated chicken pieces crumb side up on a baking sheet lined with foil or parchment paper to catch any drips and ensure easy cleanup.
Step 5: Roast and Reveal Crispy, Juicy Chicken
Bake the chicken in your preheated oven for about 40 minutes, or until the coating is beautifully browned and the chicken’s internal temperature reaches 165°F. For an extra touch of color and crunch, pop the chicken under the broiler for a minute or two—just watch carefully to avoid burning!
How to Serve Roasted Chicken with Dijon Mustard, Buttermilk, and Herbed Breadcrumb Coating Recipe
Garnishes
To brighten the dish even more, sprinkle fresh thyme leaves or chopped parsley over the chicken just before serving. A few thin slices of lemon on the side add both color and a refreshing citrus note that complements the savory coating perfectly.
Side Dishes
This roasted chicken pairs beautifully with a variety of sides. Creamy mashed potatoes or roasted root vegetables soak up the flavorful juices effortlessly. For a lighter balance, try a crisp green salad with a zesty vinaigrette or a simple garlic sautéed green bean dish to add vibrancy to your plate.
Creative Ways to Present
Serve this Roasted Chicken with Dijon Mustard, Buttermilk, and Herbed Breadcrumb Coating Recipe family-style on a large platter garnished with fresh herbs and lemon wedges for a rustic, welcoming vibe. For a more elegant look, plate each piece individually atop a bed of herbed quinoa or wild rice, adding roasted vegetables alongside to create a well-rounded, stunning meal.
Make Ahead and Storage
Storing Leftovers
Once cooled, tuck leftover chicken into an airtight container and refrigerate. It will stay fresh for up to 3 days. Keeping the crispy coating intact is key, so try to store the chicken flat with the crumb side up.
Freezing
You can freeze cooked chicken from this recipe by wrapping each piece tightly in plastic wrap and then placing them in a freezer-safe container or bag. Properly stored, the chicken will keep well for up to 2 months. When ready to eat, thaw overnight in the refrigerator for best texture.
Reheating
Reheat your leftover chicken in a hot oven (about 350°F) to keep the breadcrumb coating crisp. Avoid microwaving if possible, as it often makes the crust soggy. A few minutes under the broiler towards the end will restore that delightful crunch.
FAQs
Can I use boneless chicken instead of bone-in for this recipe?
While boneless chicken can be used, bone-in pieces tend to retain more moisture and develop more flavor during roasting. The bone also helps the chicken cook more evenly in this recipe.
Is it necessary to marinate the chicken overnight?
Marinating overnight certainly enhances tenderness and flavor, but if you’re short on time, a couple of hours will still make a noticeable difference compared to skipping the marinade altogether.
Can I substitute regular mustard for Dijon mustard?
Dijon mustard lends a smooth, tangy sharpness that complements the buttermilk nicely. While regular mustard can be used in a pinch, the flavor profile will be less nuanced and slightly more vinegary.
What can I use instead of fresh thyme in the breadcrumb coating?
If fresh thyme isn’t available, dried thyme works, but use about a third of the amount since it’s more concentrated. Alternatively, fresh rosemary or sage can add interesting herbaceous notes.
How do I get the breadcrumb coating extra crispy?
Make sure to press the crumb mixture firmly onto the chicken skin and drizzle enough olive oil. Also, finishing under the broiler for a minute or two just before serving gives the top that irresistible crunchy texture.
Final Thoughts
This Roasted Chicken with Dijon Mustard, Buttermilk, and Herbed Breadcrumb Coating Recipe is a real crowd-pleaser that combines familiar comfort with exciting flavors and textures. Whether it’s a weeknight dinner or a special occasion, you’ll find yourself coming back to this recipe again and again. Trust me, once you try it, you’ll never look at roasted chicken the same way!
“`
Print
Roasted Chicken with Dijon Mustard, Buttermilk, and Herbed Breadcrumb Coating Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Roasted Chicken recipe is a flavorful family favorite featuring juicy bone-in, skin-on chicken marinated in a tangy mixture of Dijon mustard, buttermilk, garlic, thyme, and lemon zest. The chicken is coated in a crunchy, herbed breadcrumb crust and baked to golden perfection, delivering a deliciously crispy texture and moist interior.
Ingredients
For the Chicken
- 2 chicken breasts, bone-in, skin-on
- 2 whole leg/thighs, bone-in, skin-on
For the Marinade
- ½ cup Dijon mustard
- ½ cup buttermilk
- 4 peeled garlic cloves
- A small handful fresh thyme leaves
- Zest of one lemon
- 1½ teaspoons salt (or more to taste)
- 1 teaspoon freshly cracked black pepper
For the Coating
- 2 cups fresh breadcrumbs
- ¼ cup olive oil
Instructions
- Marinate Chicken: Place the chicken pieces in a zip-lock bag or container. Combine the buttermilk and Dijon mustard, then pour the mixture over the chicken. Ensure all surfaces are coated evenly. Seal and marinate in the refrigerator for a couple of hours or preferably overnight to allow flavors to penetrate and tenderize the meat.
- Preheat Oven: Set your oven to 400°F (200°C) and allow it to fully preheat to ensure even cooking and optimal browning of the breadcrumb crust.
- Make Breadcrumb Mixture: Using a food processor, finely mince the garlic cloves. Add the fresh breadcrumbs, thyme leaves, lemon zest, salt, and black pepper. While pulsing, drizzle in the olive oil to moisten and bind the crumbs, creating a flavorful and aromatic coating mixture.
- Coat Chicken: Transfer the breadcrumb mixture to a pie plate or shallow bowl. Press each chicken piece, skin-side down, firmly into the crumbs, ensuring the coating adheres completely. Use your hands to press the crumbs into the chicken for an even crust. Place the coated chicken pieces crumb side up on a foil or parchment-lined baking sheet for easy cleanup.
- Bake Chicken: Bake the chicken in the preheated oven for approximately 40 minutes, or until the breadcrumb topping turns golden brown and the chicken reaches an internal temperature of 165°F (75°C) to assure it is fully cooked. For an extra golden crust, optionally place under the broiler for a few minutes, watching carefully to avoid burning.
Notes
- Marinating the chicken overnight intensifies the flavor and tenderizes the meat.
- Use fresh breadcrumbs for best texture; stale breadcrumbs can be refreshed by pulsing in the food processor.
- If you don’t have a food processor, finely mince the garlic and crush breadcrumbs by hand.
- Ensure chicken reaches the safe internal temperature of 165°F to avoid undercooking.
- To make cleanup easier, line the baking sheet with foil or parchment paper.
- Optionally, add a squeeze of fresh lemon juice after baking for extra brightness.
