Mustard-Crusted Roasted Chicken


by Chef Shaya Klechevsky,  At Your Palate

A delicious chicken recipe that uses only Dijon mustard and flaky panko crumbs!


1 whole chicken (about 3 lbs), quartered
2 cups panko or cornflake crumbs
1/4 to 1/2 cup  Dijon mustard
Salt, pepper


Preheat oven to 400° F.

Season chicken quarters on all sides with salt and pepper.  In a large roasting pan, place the chicken pieces, skin-side up.  Place inside the middle rack of the oven and cook for 15-20 minutes.

Remove the roasting pan from the oven and pour out any juices from the chicken into a large bowl.

Increase the heat in the oven to 500° F.

Add the panko or cornflake crumbs to the bowl with the chicken juices and mix thoroughly. Lightly season with some freshly ground black pepper and a pinch or two of salt.

With a pastry brush, brush on an even layer of Dijon mustard on the skin-side of all the chicken pieces. After the first layer has dried slightly from the heat of the chicken, add another layer of Dijon mustard.

Sprinkle on and pat down the panko or cornflake crumbs on top of the mustard, carefully covering the entire chicken piece with the crumb mixture. Once all the pieces have been thoroughly covered, pat down the crumbs to make sure they stick to the surface.

Place the roasting pan back into the middle rack of the oven and allow to cook for an additional 10-15 minutes  or until the crust has slightly browned.

Remove from the oven and place chicken pieces into a serving dish and serve


Yield: 4 servings