- 4 garlic cloves
- 1 T minced fresh thyme leave
- Kosher salt and ground black pepper
- 2 cups panko
- 1 T lemon zest (2 lemons)
- 2 T olive oil
- 2 T unsalted butter, melted
- 1/2 cup Dijon mustard
- 1/2 cup dry white wine
- 1 (4 lb) chicken, cut into eighths
Preheat oven to 350.
Place garlic, thyme, 2 t salt and 1 t pepper in a food processor and process until garlic is finely minced.
Add the panko, lemon zest, olive oil and butter and pulse a few times to moisten the bread flakes.
Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
Pat the chicken dry with paper towels m. Sprinkle generously all over with salt and pepper.
Dip each piece in the mustard mixture to coat all sides, and then place skin side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb side up. Press the remaining crumbs on the chicken pieces.
Bake the chicken for 40 min. Raise the heat to 400 and bake for another 10 min, until the crumbs are browned and the chicken is cooked through.
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