Serves 4
60 min
Crispy Mustard Chicken with Carrots
Recipe GLPR5aa2bf5cd5a9a4
Pan-roasted chicken legs and breasts coated in a tangy Dijon mustard crust made from toasted rye bread crumbs, served with tender carrots and scallions. A light, elegant dish with French-inspired flavors that delivers crispy skin and juicy meat.
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Ingredients
3 slices rye bread
1/4 cup Dijon mustard
2 teaspoons freshly squeezed lime juice
1 large garlic clove, minced
4 skinless chicken legs (drumsticks and thighs)
2 bone-in, skinless chicken breast halves (about 10 ounces each)
Coarse salt and ground pepper to taste
2 tablespoons olive oil
5 carrots, sliced 1/4 inch thick
6 scallions, cut into 2-inch lengths
Directions
Preheat oven to 400°F. Toast the rye bread slices in a dry skillet over medium heat for 2-3 minutes per side until golden and crisp. Allow to cool, then pulse in a food processor until you have fine breadcrumbs. Set aside.
In a small bowl, whisk together the Dijon mustard, lime juice, and minced garlic until well combined.
Pat the chicken pieces dry with paper towels and season all sides generously with coarse salt and ground pepper.
Brush the mustard mixture evenly over all sides of each chicken piece, then coat each piece by pressing the breadcrumbs onto the mustard-covered surface until well coated.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the coated chicken pieces skin-side down in the pan and sear for 4-5 minutes until the breadcrumb coating turns golden brown.
Flip the chicken pieces over and arrange the sliced carrots around them in the skillet.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh.
Remove the skillet from the oven and scatter the scallion pieces over the top of the chicken and carrots.
Return to the oven for 2-3 minutes just to warm the scallions through. Serve immediately.
