This chicken gets its crisp crust from a mustard-and-breadcrumb coating, which imparts tangy flavor while keeping the chicken moist and tender. Sauteed swiss chard makes a great side dish.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 degrees; 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.

Reviews (2)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5.0 stars
01/25/2020
I substituted chicken breast and stone ground mustard - turned out great! Would make again.
Rating: 5.0 stars
01/25/2020
I substituted chicken breast and stone ground mustard - turned out great! Would make again.
Rating: Unrated
08/08/2010
I like to try different types of recipes and this one didn't let me down. The first time I used my broiler was with this recipes. There are several steps to it which makes it fun. Very tasty chicken! Worth it!
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Rating: Unrated
04/24/2008
This recipe is a little work to make, but so worth it. The flavor is excellent and it tastes good served at room temperature.