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Crispy Mustard Chicken with Carrots

You might expect rye bread and mustard on a sandwich, but here they make a very tasty crust for oven-baked chicken. If you prefer, substitute breasts for the legs.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Crispy Mustard Chicken with Carrots

Source: Everyday Food, November 2005


  • 3 slices rye bread
  • 1/4 cup Dijon mustard
  • 2 teaspoons freshly squeezed lime juice
  • 1 large garlic clove, minced
  • 4 skinless chicken legs, (drumsticks and thighs)
  • 2 (about 10 ounces each) bone-in, skinless chicken breast halves
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 5 carrots, sliced 1/4 inch thick
  • 6 scallions, cut into 2-inch lengths


  1. Preheat oven to 400 degrees. In a food processor, pulse bread until coarse crumbs form.

  2. In a shallow bowl, combine mustard, lime juice, and garlic. Season chicken with salt and pepper. Dip chicken legs (not breast) in mustard mixture, then roll in crumbs, patting to coat. Place legs and breast on a rimmed baking sheet. Drizzle with 1 tablespoon oil.

  3. Check chicken breast after 20 minutes; remove when done. Roast legs another 10 to 15 minutes, until cooked through.

  4. While chicken is roasting, toss carrots with remaining tablespoon of oil in a 9-by-13-inch baking pan. Season with salt and pepper. Place on separate rack in oven, and roast 10 minutes. Add scallions to carrots, and roast until tender, about 5 minutes.

  5. Serve legs and vegetables together; reserve breast for another day.

Reviews (14)

  • SpikeO 12 Oct, 2011

    WHAT is the point of the chicken breast??? Why do you need it?

  • CookNovice 21 Nov, 2010

    This is a pretty easy recipe and pretty tasty! I used Panko breadcrumbs as others suggested, and it worked out great. I've only used drumsticks whenever I've done this recipe, and it's been a family favorite!

  • tlooney 23 Feb, 2009

    could pretzels be substituted for the rye bread?

  • Lisoochs 22 Jan, 2009

    This was soooo good, my whole family loved it. I used just chicken breasts, boneless,skinless - and whole wheat panko bread crumbs - I've also used wheat germ as the "bread crumbs", yummy too! I served it with broccoli sauteed in garlic and oil and a salad - delicious, easy dinner.

  • Byzcook 13 Nov, 2008

    Just tried it (literally JUST--I have cleared the table but still have to do the washing up). I used it with boneless, skinless chick thighs. Didn't have any rye bread so I used crumbs from whole grain bread. I think rye would have been better. Made approximately half the recipe; two thighs each made a good meal for two. At the last minute, I put the green onions and carrots back in the ice box and re-heated some roasted butternut squash (seasoned with S

  • csteiler 13 Nov, 2008

    Great recipe when you're short on time. I added a little honey to the mustard mixture just as a personal preference and used panko bread crumbs to further save time. The kids went back for seconds and there were no leftovers.

  • LovetheUK 14 Aug, 2008

    Had great success as well. Sounds ridiculous but was a huge hit for something so simple. Used the following adjustments: 1T of fresh lime juice: 1T of store bought minced garlic; 3 boneless breasts; air dried the bread all day while I was at work; tossed a tiny dusting of Tony Chachere's cajun seasoning into the crumbs (< 1t); skipped the oil on the pan and used PAM to cut more calories; baked for about 35 mins or until temp reached 165. Steamed broccoli worked very well with it.

  • soso2001 14 Apr, 2008


  • annegebel 31 Mar, 2008

    Easy to make!

  • bellespirit 5 Mar, 2008

    WOW! I used breast of chicken and followed recipe exactly. Thee proportions were perfect. Be sure to process the rye bread slices long enough. My family and my best freind loved this recipe. So easy and quick. Baked carrots and shallots were a perfect complement.

  • NatalieB 8 Feb, 2008

    I breaded both the legs and breasts, then browned them as the recipe directs. I thought the overall taste when finished was good, but not great. The carrots and scallions were the best part, in my opinion! Pretty, and yummy! I will definitely make these again as a side, but probably not the chicken!

  • kaydavidsonbond 5 Feb, 2008

    P.S. I only use the breast portion, and make extra for a great lunch sandwich the next day or later! My husband loved it!

  • kaydavidsonbond 5 Feb, 2008

    This is a nice change, and is much more subtle in taste than you might think looking at the ingredients. TIP: Keep a pack of party rye in your freezer, and substitute it for regular bread crumbs to get a different flavor.

  • Geisel 10 Jan, 2008

    This is a favorite chicken recipe. I use the chicken breasts only. I have made it many times and my husband

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