Description
This Roasted Chicken recipe features succulent bone-in, skin-on chicken breasts and thighs marinated in a tangy buttermilk and Dijon mustard mixture, then coated with a flavorful garlic, thyme, lemon zest, and breadcrumb crust. Baked to golden perfection, it offers a crispy topping and juicy meat, perfect for an elegant dinner or a comforting family meal.
Ingredients
Scale
Chicken and Marinade
- 2 chicken breasts, bone-in, skin-on
- 2 whole leg/thighs, bone-in, skin-on
- ½ cup Dijon mustard
- ½ cup buttermilk
Breadcrumb Coating
- 4 peeled garlic cloves
- A small handful fresh thyme leaves (about 1 tablespoon)
- Zest of one lemon
- 1 ½ teaspoons salt (or more to taste)
- 1 teaspoon freshly cracked black pepper
- 2 cups fresh breadcrumbs
- ¼ cup olive oil
Instructions
- Marinate Chicken: Place the chicken breasts and thighs in a zip-lock bag or a container. Mix the buttermilk and Dijon mustard together until smooth, then pour this marinade over the chicken. Make sure all surfaces are well coated. Seal the bag or cover the container, and refrigerate for a couple of hours or overnight to allow flavors to deeply penetrate the meat.
- Preheat Oven: When ready to cook, preheat your oven to 400°F (200°C) to ensure a hot environment for roasting that will crisp the coating and cook the chicken evenly.
- Prepare 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. While pulsing the processor, drizzle in the olive oil to combine all ingredients into a moist, fragrant breadcrumb mixture.
- Coat Chicken: Transfer the breadcrumb mixture to a pie plate or shallow bowl. Take each piece of marinated chicken and press the skin side down firmly into the breadcrumbs, ensuring a thick, even coating. Use your hands to press the crumbs into the skin so they adhere well. Then place the coated chicken pieces crumb side up on a baking sheet lined with foil or parchment paper for easy cleanup.
- Bake Chicken: Place the baking sheet in the preheated oven and bake the chicken for about 40 minutes. The chicken is done when the breadcrumb topping is browned and crisp and the internal temperature of the chicken reaches 165°F (74°C). For an extra golden, crispy crust, you can optionally place the chicken under the broiler for a few minutes at the end of baking, watching carefully to avoid burning.
- Serve and Enjoy: Remove the roasted chicken from the oven and let it rest for a few minutes. Serve hot and enjoy your deliciously juicy and crispy roasted chicken with your favorite side dishes.
Notes
- The chicken can marinate overnight for more intense flavor and tenderness.
- If you don’t have fresh thyme, dried thyme (about 1 teaspoon) can be used instead.
- Use fresh breadcrumbs for best texture. You can make them by pulsing day-old bread in a food processor.
- To reduce cleanup, line your baking sheet with foil or parchment paper before placing the coated chicken.
- Check doneness using an instant-read thermometer to ensure juiciness and safety.
- Broiling at the end is optional but highly recommended for a crunchier topping.
- Prep Time: 10 minutes plus 2 to 12 hours marinating
- Cook Time: 40-45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
