INGREDIENTS:
- 5 garlic cloves
- 1 tablespoon minced fresh thyme leaves
- 1½ teaspoons kosher salt
- 1 teaspoon black pepper
- 2 cups panko (Japanese breadcrumbs)
- 1 tablespoon grated lemon zest (about 2 lemons)
- 2 tablespoons olive oil
- 2 tablespoons butter, melted
- ½ cup whole-grain dijon mustard
- ¼ cup honey
- ¼ cup chicken broth (or vegetable broth)
- 8 chicken thighs, with skin (or 1 whole chicken cut into eighths)
INSTRUCTIONS:
- Position a rack in the center of the oven and preheat the oven to 350 degrees F.
- Place the garlic, thyme, salt, and pepper in a food processor and pulse until the garlic is finely minced. Add in the panko, lemon zest, olive oil, and butter and continue to pulse a few times until the breadcrumbs are moistened. Pour the breadcrumb mixture onto a large plate. In a shallow bowl, whisk together the mustard, honey and chicken broth.
- Pat the chicken thighs dry with a paper towl. Sprinkle with a little bit of salt and pepper. Dip each piece into the mustard mixture to coat on all side, then place skin-side down only in the crumb mixture, pressing gently to make the crumbs stick. Place the chicken on a sheet pan crumb-side up. Press any remaining crumbs onto the chicken pieces. At this point honey mustard chicken can covered with plastic wrap and refrigerated until ready to bake.
- Bake the chicken for 40 minutes. Raise the oven temperature to 400 degrees F and continue to bake for an additional 10 minutes until the crumbs are browned and the chicken is cooked through. Serve warm.
Source: Little Spice Jar
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