Ingredients
- 3 tablespoon swhole-grain mustard
- 2 teaspoon schopped thyme leaves
- 2 garlic clove s, minced
- 1 tablespoon unsalted butter, softened
- 2 teaspoon sDijon mustard
- 3 pound sbone-in chicken thighs or drumsticks (or a mixture), patted dry
- 2 teaspoon skosher salt
- 1 teaspoon black pepper
- 2/3 cup plain dried bread crumbs
- Olive oil, for drizzling
Instructions
- 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.
Tips
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.