Description
This Roasted Chicken recipe features bone-in, skin-on chicken breasts and legs marinated in a tangy mustard and buttermilk mixture, then coated in a flavorful breadcrumb crust infused with garlic, thyme, and lemon zest. Oven-baked to golden perfection, this dish is a crowd-pleasing family favorite that delivers juicy, tender meat with a crisp, aromatic topping.
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 breasts and leg/thigh pieces into a zip-lock bag or container. Combine the buttermilk and Dijon mustard until smooth. Pour this marinade over the chicken, ensuring all surfaces are well coated. Seal the bag or cover the container and refrigerate for a minimum of 2 hours, ideally overnight, to allow deep flavor infusion.
- Preheat Oven: Set your oven to 400°F (200°C) and allow it to fully preheat to ensure optimal roasting conditions for the chicken.
- Make Breadcrumb Mixture: In a food processor, mince the peeled garlic cloves finely. Add the fresh breadcrumbs, fresh thyme leaves, lemon zest, salt, and freshly cracked black pepper. Drizzle in the olive oil gradually while pulsing the processor to combine everything into a fragrant, lightly moist breadcrumb mix.
- Coat Chicken: Transfer the breadcrumb mixture to a shallow dish or pie plate. Remove the chicken from the marinade and press each piece, skin side down, firmly into the crumbs. Then, using your hands, press the crumbs to coat the top side completely and evenly. Place the crumb-coated chicken pieces on a baking sheet lined with foil or parchment paper, arranged crumb side up for even baking.
- Bake Chicken: Place the baking sheet in the preheated oven and roast the chicken for about 40 minutes until the breadcrumb topping is nicely browned and crispy, and the chicken is thoroughly cooked. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). For extra color and crispness, optionally place the chicken under the broiler for a couple of minutes, watching carefully to avoid burning.
Notes
- For best results, marinate the chicken overnight to maximize flavor and tenderness.
- Fresh breadcrumbs deliver better texture and flavor for the coating compared to dried ones.
- Use a meat thermometer to ensure chicken is safely cooked but not overdone.
- If you prefer, swap Dijon mustard with whole grain mustard for a different flavor profile.
- This recipe works well with other herbs like rosemary or oregano if desired.
- Make sure to line the baking sheet with foil or parchment to prevent sticking and aid cleanup.
- Serving suggestion: pair with roasted vegetables or a fresh green salad for a complete meal.
