Ina Garten’s Mustard-Roasted Chicken Recipe
Ina Garten’s Mustard-Roasted Chicken is a flavorful and easy-to-make dish featuring juicy bone-in, skin-on chicken thighs and drumsticks coated in a tangy dijon mustard and buttermilk marinade, then topped with a savory garlic, thyme, and lemon zest breadcrumb crust. Baked to perfection until golden and crispy, this recipe offers a deliciously crispy textured crust and tender meat inside, perfect for a comforting family dinner or casual entertaining.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on drumsticks
Marinade
- ½ cup Dijon mustard
- ½ cup buttermilk
Breading Mixture
- 4 garlic cloves, peeled
- Small handful fresh thyme leaves or soft stems
- Zest of 1 lemon
- 2 cups fresh breadcrumbs
- ¼ cup olive oil
- 1½ to 2 teaspoons kosher salt (use 1½ tsp if sensitive to salt)
- 1 teaspoon freshly ground black pepper (or a few large cracks on the grinder)
Instructions
- Preheat and Marinate: Preheat your oven to 400ºF and position the rack in the middle. In a small bowl, whisk together the Dijon mustard and buttermilk until well combined. Place the chicken pieces in a large bowl and pour the mustard-buttermilk mixture over them, tossing thoroughly to evenly coat all pieces.
- Prepare Breadcrumb Mixture: In a food processor fitted with a steel blade, combine the garlic cloves, fresh thyme (leaves or soft stems), lemon zest, kosher salt, and freshly ground black pepper. Process until the garlic is finely minced. Add the fresh breadcrumbs and olive oil to the processor and pulse a few times just until breadcrumbs are moistened. Transfer this crumb mixture into a wide, shallow bowl or plate with sides for easy dipping.
- Coat Chicken with Crumbs: Line a sheet pan with parchment paper for easy cleanup. Take each piece of chicken and dip only the skin side into the crumb mixture, pressing gently to make sure the crumbs adhere well. Place the crumb-coated chicken on the baking sheet with the crumbs facing up. As you continue, if the crumb mixture loosens, use your hands to press more crumbs onto the chicken to ensure even coating.
- Bake the Chicken: Place the sheet pan in the preheated oven and bake the chicken for 40 minutes. Check the chicken thereafter; if needed, bake for an additional 5 minutes or until the breadcrumb crust is beautifully browned and crispy, and the chicken is cooked through.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 to 10 minutes to allow the juices to settle. Serve the mustard-roasted chicken hot, warm, or at room temperature as desired.
Notes
- Using bone-in, skin-on chicken thighs and drumsticks yields juicier, more flavorful meat with crispy skin.
- Adjust salt quantity according to your preference or dietary needs.
- Fresh breadcrumbs provide the best texture and flavor; pre-packaged can be used in a pinch.
- Marinating the chicken in mustard and buttermilk adds tanginess and tenderizes the meat.
- This dish pairs well with roasted vegetables, a light green salad, or mashed potatoes.
Keywords: mustard-roasted chicken, Ina Garten chicken recipe, baked chicken thighs and drumsticks, crispy breadcrumb chicken, Dijon mustard chicken, easy roast chicken
