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.
- 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
Preheat oven to 400 degrees. In a food processor, pulse bread until coarse crumbs form.
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.
Check chicken breast after 20 minutes; remove when done. Roast legs another 10 to 15 minutes, until cooked through.
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.
Serve legs and vegetables together; reserve breast for another day.