- 4 cloves garlic
- 1 tablespoon minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 2 cups panko (Japanese bread flakes) (GF use GF Panko)
- 1 tablespoon grated lemon zest (2 lemons)
- 2 tablespoons good olive oil
- 2 tablespoons unsalted butter, melted
- 1/2 cup Dijon mustard, such as Grey Poupon
- 1/2 cup dry white wine
- 1 (3 1/2- to 4-pound) chicken, cut in eighths
- Preheat the oven to 350 degrees F.
- Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced.
- Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes.
- Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
- Pat the chicken dry with paper towels.
- Sprinkle generously all over with salt and pepper.
- Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere.
- Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
- Bake the chicken for 40 minutes.
- Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through.
- Serve hot, warm, or at room temperature.
Gooseberries Fresh Food Market