Easy Sheet-Pan Chicken
Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.
Ingredients
- 3tablespoons whole-grain mustard
- 2teaspoons chopped thyme leaves
- 2garlic cloves, minced
- 1tablespoon unsalted butter, softened
- 2teaspoons Dijon mustard
- 3pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
- 2teaspoons kosher salt
- 1teaspoon black pepper
- 2/3cup plain dried bread crumbs
- Olive oil, for drizzling
Directions
Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
Bake until chicken is golden and no longer pink, 35 to 40 minutes.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 66 gramsCalories: 907Saturated Fat: 18 gramsUnsaturated Fat: 42 gramsSodium: 892 milligramsSugar: 1 gramFiber: 2 gramsCarbohydrate: 16 gramsProtein: 59 grams
Source: https://cooking.nytimes.com/recipes/1016067-easy-sheet-pan-chicken