Description

Ina Garten’s Mustard-Roasted Chicken is a flavorful and tender dish featuring skin-on, bone-in chicken legs marinated in a tangy Dijon mustard and buttermilk mixture, then coated with a fragrant herbed breadcrumb crust and roasted to golden perfection. This easy yet elegant recipe delivers juicy chicken with a crispy crust that everyone will love, perfect for a family dinner or entertaining guests.

Ingredients

Scale

Chicken and Marinade

4 chicken legs (thighs and drumsticks), skin-on, bone-in
1/2 cup Dijon mustard
1 cup buttermilk (or Greek yogurt as a substitute)

Bread Crumb Coating

1 cup fresh bread crumbs (preferably homemade from day-old bread)
3 cloves garlic, minced
1 tablespoon lemon zest, fresh
2 teaspoons fresh thyme leaves
Salt, to taste
Black pepper, to taste
2 tablespoons olive oil (can substitute melted butter)

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Instructions

Preheat Oven: Preheat your oven to 400°F (204°C) and line a large sheet pan with parchment paper to ensure easy cleanup and prevent sticking.
Prepare Seasoned Breadcrumbs: In a food processor, pulse the garlic, lemon zest, thyme, salt, and pepper until finely chopped. Add the fresh bread and pulse a few more times to combine into coarse crumbs. Transfer to a bowl and stir in the olive oil to moisten the crumbs.
Marinate Chicken: Whisk together the buttermilk and Dijon mustard in a bowl. Submerge the chicken legs in this mixture and let them marinate for at least 15 minutes. This step tenderizes the chicken and infuses it with tangy flavor.
Coat Chicken: Remove the chicken from the marinade, allowing excess liquid to drip off. Dredge each piece generously in the prepared breadcrumb mixture, pressing gently to adhere the coating, then place them on the prepared sheet pan.
Roast Chicken: Roast the coated chicken in the preheated oven for about 40 minutes, or until the internal temperature reaches 165°F (74°C) and the breadcrumb crust turns golden and crispy.
Rest and Serve: Remove the chicken from the oven and let it rest for 10 minutes. Resting allows juices to redistribute within the meat, ensuring tenderness and juiciness before serving.

Notes

Use skin-on, bone-in chicken legs for more juicy and flavorful results compared to boneless, skinless cuts.
Homemade breadcrumbs from day-old bread provide a better texture and flavor than store-bought.
If fresh herbs are unavailable, dried thyme can be used but reduce quantity to one teaspoon.
Greek yogurt can replace buttermilk in the marinade for a thicker consistency.
Melted butter can be used instead of olive oil to coat the breadcrumbs, giving a richer flavor.
Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.