Really good recipe. I'm wondering if it would work to crumb the bottom of the chicken and bake it on a rack. I made half the recipe and used about half the salt and Trader Joe's Dijon which I find to be extra spicy. And that's a in a good way.
Crispy Mustard-Roasted Chicken
From Barefoot Contessa Foolproof by Ina Garten
Makes 3 to 4 servings
4 cloves garlic
1 tablespoon minced fresh thyme leaves
2 teaspoons kosher salt, plus additional for sprinkling
1 teaspoon freshly ground black pepper, plus additional for sprinkling
2 cups panko (Japanese breadcrumbs)
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons good olive oil
2 tablespoons (1/4 stick) unsalted butter, melted
1/2 cup Dijon mustard, such as Grey Poupon
1/2 cup dry white wine
1 3 1/2- to 4-lb chicken, cut in eighths
Heat oven to 350 degrees.
Place garlic, thyme, salt and pepper in a food processor fitted with steel blade and process until garlic is finely minced. Add panko, lemon zest, olive oil and butter and pulse a few times to moisten bread flakes. Pour mixture onto a large plate.
In a shallow bowl, whisk together mustard and wine.
Pat chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to makes crumbs adhere. Place chicken on a sheet pan crumb-side up. Press remaining crumbs on chicken pieces.
Bake chicken for 40 minutes.
Raise heat to 400 degrees and bake for another 10 minutes, until crumbs are browned and chicken is cooked through. Serve hot, warm or at room temperature.
To make in advance, prepare the chicken without baking it. Refrigerate and then bake before dinner.
http://www.therecipeclub.net/2012/11/20/crispy-mustard-roasted-chicken-recipe-from-barefoot-contessa-foolproof-by-ina-garten/
Crispy Mustard-Roasted Chicken
From Barefoot Contessa Foolproof by Ina Garten
Makes 3 to 4 servings
4 cloves garlic
1 tablespoon minced fresh thyme leaves
2 teaspoons kosher salt, plus additional for sprinkling
1 teaspoon freshly ground black pepper, plus additional for sprinkling
2 cups panko (Japanese breadcrumbs)
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons good olive oil
2 tablespoons (1/4 stick) unsalted butter, melted
1/2 cup Dijon mustard, such as Grey Poupon
1/2 cup dry white wine
1 3 1/2- to 4-lb chicken, cut in eighths
Heat oven to 350 degrees.
Place garlic, thyme, salt and pepper in a food processor fitted with steel blade and process until garlic is finely minced. Add panko, lemon zest, olive oil and butter and pulse a few times to moisten bread flakes. Pour mixture onto a large plate.
In a shallow bowl, whisk together mustard and wine.
Pat chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to makes crumbs adhere. Place chicken on a sheet pan crumb-side up. Press remaining crumbs on chicken pieces.
Bake chicken for 40 minutes.
Raise heat to 400 degrees and bake for another 10 minutes, until crumbs are browned and chicken is cooked through. Serve hot, warm or at room temperature.
To make in advance, prepare the chicken without baking it. Refrigerate and then bake before dinner.
http://www.therecipeclub.net/2012/11/20/crispy-mustard-roasted-chicken-recipe-from-barefoot-contessa-foolproof-by-ina-garten/