Crispy Lemon-Mustard Roasted Chicken
Recipe type: Dinner
Total time: 
Serves: 8
A flavourful crispy chicken that stays moist and juicy every time!
  • 3 cloves garlic
  • 1 tsp dried thyme (or 1 Tbsp fresh thyme)
  • 1 tsp each salt and pepper
  • 2 cups Panko bread crumbs
  • 1 Tbsp grated lemon zest
  • 4 Tbsp olive oil
  • ⅓ cup Dijon mustard
  • ½ cup dry white wine
  • 8 bone-in chicken pieces (approx 3-4 lbs)
  1. Preheat oven to 350 degrees. Line a shallow sheet pan with parchment paper or spray generously with non-stick spray.
  2. Place garlic, thyme, salt, and pepper in small food processor and process until garlic is finely minced (if you don't have a food processor, chop everything finely and combine in a small bowl). Add panko, lemon zest, and olive oil and pulse (or stir) a few times to moisten bread crumbs. Dump mixture onto a large plate.
  3. In large shallow bowl or baking dish, whisk together mustard and wine.
  4. Pat chicken pieces down with paper towel to dry and sprinkle with a bit of salt and pepper. Dip each piece into mustard and wine sauce, coating all sides, then press ONLY the skin-side (or top) down into bread crumb mixture.
  5. Place chicken on prepared baking sheet and gently press any remaining crumbs onto the chicken.
  6. Bake for 40 minutes, then increase oven temperature to 400 degrees and bake another 10 minutes, until chicken is cooked through.
Make ahead: prep chicken completely and refrigerate until ready to bake. Recipe adapted from Barefoot Contessa Foolproof: Recipes you can trust.
Recipe by Hidden Ponies at