Prep 20 mins
Cook 30 mins
From Martha Stewart video. This chicken gets its crisp crust from a mustard and breadcrumb coating, which imparts tangy flavor while keeping the chicken moist and tender. Sautéed Swiss Chard makes a great side dish.
- 1 (3 lb) roasting chickens, cut into 10 serving pieces (about 3 pounds)
- 3 tablespoons Dijon mustard
- 1 tablespoon minced shallot
- 1 tablespoon fresh thyme leave
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon coarse salt
- 2 tablespoons unsalted butter, melted
- 1 1⁄2 teaspoons vegetable oil
- 1 1⁄2 cups fresh white breadcrumbs
- Preheat broiler.
- Place chicken pieces, skin side up, on a rimmed baking sheet, and place under the broiler. Cook 5 minutes; using tongs, turn chicken pieces, and continue broiling 3 minutes more.
- In a small bowl, combine mustard, shallots, thyme, black pepper, red-pepper flakes, and salt.
- Stir in butter and oil until thoroughly combined.
- Place breadcrumbs in a shallow dish. Brush chicken pieces on both sides with the mustard mixture, and then roll in breadcrumbs to coat completely.
- Place coated chicken pieces on a clean baking sheet, and return to broiler. Cook until well browned all over, about 5 minutes, turning occasionally to brown evenly.
- Reduce oven heat to 500° continue roasting until juices run clear when chicken is pierced with the tip of a paring knife, about 10 minutes.
- Remove from oven, and serve hot.