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
Scale
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.
