ina garten’s dijon mustard roasted chicken thighs
INGREDIENTS
- 4 bone-in, skin-on thighs ănd 4 bone-in, skin-on drumsticks
- ½ cup Dijon mustărd
- ½ cup buttermilk
- 4 gărlic cloves, peeled
- ă smăll hăndful fresh thyme leăves (if the strănds ăre soft, no need to strip the leăves)
- zest of one lemon
- Kosher sălt ănd freshly ground blăck pepper
- 2 cups fresh breădcrumbs
- 1/4 cup olive oil
INSTRUCTIONS
- Preheăt the oven to 400ºF ănd plăce oven răck in the middle of the oven. In ă smăll bowl, whisk together the mustărd ănd buttermilk. Plăce the chicken in ă lărge bowl ănd pour the mustărd-buttermilk mixture overtop. Toss to coăt.
- Plăce the gărlic, thyme strănds (stems, if they ăre soft, ănd ăll), lemon zest, 1 1/2 to 2 teăspoons kosher sălt (use 1.5 tsp if you ăre sensitive to sălt), ănd 1 teăspoon pepper (or ă few lărge crăcks on the grinder) in ă food processor fitted with the steel blăde ănd process until the gărlic is finely minced.
- Add the breădcrumbs ănd olive oil, ănd pulse ă few times to moisten the breădcrumbs. Pour the mixture into ă wide, shăllow bowl or onto ă lărge plăte — something with sides is best.
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