This is a dish that will forever be implanted in my memory, because it is last thing I made and ate before I went into labor with Evelyn. We were having my parents over for dinner, really as a way to distract us while we were waiting for Evelyn’s arrival, and for dinner we had crispy mustard roasted chicken with green beans and cous cous and some frozen yogurt for dessert.
And I’ll always remember that I undercooked the chicken the first time and had to put it back in the oven (what?! I never undercook chicken and was so frustrated…but I guess I didn’t account for the fact that a dish of chicken for 4 people needed longer to bake than our usual dish of chicken for 2, especially when said chicken is coated with a layer of breadcrumbs).
We ended up having a lovely dinner though; we chatted with my parents and sat in the nursery looking at Evelyn’s new clothes, and when we said goodbye to my parents that evening I think my mother said something to the effect of “Well, maybe next week,” implying how impatient she was getting for Evelyn’s arrival and how we were really starting to think I would go past my due date.
An hour later I got into bed and started having contractions.
I really love this chicken dish. It’s almost as simple as my regular baked chicken thighs, but with a quick mustard and wine coating and then a breadcrumb topping that really takes only about 5 minutes to pulse together in my mini food processor.
And even though we’ve had this chicken a couple of times since Evelyn has been born, I will forever and always think of it was what I ate right before she arrived (and what had to hold me over for 22 hours in the labor and delivery room).
This is such a lovely chicken dish, a nice twist on the chicken thighs I love to bake for dinner regularly. It is a comfort dish through and through, with a bit of tang from the mustard. Just be careful about your chicken's done-ness here (which is why I included checking the temperature in the instructions). I think having the breadcrumb coating can make the chicken take a little longer to cook than you might be used to, and I undercooked this twice before I finally got it right.
- 4 garlic cloves
- 1 tablespoon fresh thyme leaves (or 1/2 tablespoon dried thyme)
- Kosher salt
- 2 cups panko breadcrumbs
- Zest of 2 lemons
- 2 tablespoons olive oil
- 2 tablespoons butter, melted
- 1/2 cup dijon mustard
- 1 cup dry white wine, divided
- 6 skin-on, bone-in chicken thighs
- Preheat oven to 350 degrees F.
- Place the garlic, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a mini food processor. Pulse just until the garlic is minced. Then add the panko breadcrumbs, lemon zest, olive oil, and butter. Pulse until the breadcrumbs are moistened.
- Pour the breadcrumb mixture into a shallow bowl or plate. In another shallow bowl whisk together the mustard and 1/2 cup of the white wine.
- Season the chicken pieces on both sides with a pinch of salt and pepper. Dunk the chicken pieces in the mustard and wine mixture, making sure all sides are coated. Then press the skin side of the chicken into the breadcrumb mixture, making sure it gets well coated, and place the chicken pieces in a baking dish. You will probably have a good amount of breadcrumbs left, and you can press some of these onto the tops of the chicken pieces.
- Pour the other 1/2 cup of white wine into the bottom of the baking dish.
- Bake the chicken for 40 minutes. Then turn the oven up to 400 degrees F and bake for 10 more minutes, until the breadcrumbs on top are golden brown and the internal temperature of the chicken reads 165 degrees F on an instant read thermometer. Serve warm.
adapted from Ina Garten