Introduction

Ina Garten’s Mustard-Roasted Chicken is a flavorful and comforting dish featuring crispy, mustard-coated skin and tender, juicy meat. The combination of tangy mustard, buttermilk, garlic, and fresh thyme creates a delicious crust that’s sure to impress at any dinner.

A white bowl filled with multiple golden-brown crispy fried chicken drumsticks. Each drumstick is covered with a crunchy, textured coating that looks coarse and seasoned with herbs, giving a mix of light brown, green, and golden colors. The drumsticks are stacked closely, with the thicker part showing the crunchy crust and the ends of the bones slightly exposed. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 bone-in, skin-on thighs and 4 bone-in, skin-on drumsticks
½ cup Dijon mustard
½ cup buttermilk
4 garlic cloves, peeled
A small handful fresh thyme leaves (if the strands are soft, no need to strip the leaves)
Zest of one lemon
Kosher salt and freshly ground black pepper
2 cups fresh breadcrumbs
¼ cup olive oil

Instructions

Step 1: Preheat the oven to 400ºF and position the oven rack in the middle. In a small bowl, whisk together the Dijon mustard and buttermilk. Place the chicken pieces in a large bowl and pour the mustard-buttermilk mixture over them. Toss well to coat all the chicken thoroughly.
Step 2: In a food processor fitted with the steel blade, combine the garlic, thyme (including stems if soft), lemon zest, 1 ½ to 2 teaspoons kosher salt (use less if preferred), and 1 teaspoon black pepper. Process until the garlic is finely minced.
Step 3: Add the breadcrumbs and olive oil to the food processor and pulse a few times until the mixture is moistened. Transfer the crumb mixture to a wide, shallow bowl or plate with raised sides.
Step 4: Line a sheet pan with parchment paper for easier cleanup. Dip each piece of chicken skin-side down only into the crumb mixture, pressing gently so the crumbs stick. Place the chicken crumb-side up on the sheet pan. If the crumbs stop adhering well, press them onto the chicken by hand.
Step 5: Bake the chicken for 40 minutes. Check for doneness and if needed, bake for an additional 5 minutes or until the crumb topping is golden brown. Let rest for 5 to 10 minutes before serving. Serve hot, warm, or at room temperature.

Tips & Variations

For an extra citrusy kick, add a bit of lemon juice to the mustard-buttermilk mixture before coating the chicken.
Use homemade fresh breadcrumbs from day-old bread for a better texture and flavor.
If fresh thyme is unavailable, substitute with 1 teaspoon dried thyme but reduce slightly as dried herbs are more concentrated.
For a gluten-free option, use gluten-free breadcrumbs or crushed nuts instead.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (about 325ºF) to keep the crust crisp or warm in a microwave covered with a damp paper towel to retain moisture. The crumb topping may soften upon reheating but will still be delicious.

How to Serve

A white bowl full of crispy baked chicken drumsticks covered in a golden brown, crunchy breadcrumb coating with visible small herb pieces and spices. The chicken skin underneath can be seen slightly, with some parts looking tender. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in?

Boneless chicken can be used but the bone-in pieces tend to stay juicier and more flavorful during roasting. Adjust cooking time accordingly since boneless pieces will cook faster.

What if I don’t have buttermilk?

You can substitute buttermilk with regular milk mixed with 1 tablespoon lemon juice or vinegar per ½ cup. Let it sit for 5 minutes before using to mimic the acidity and flavor of buttermilk.