Encrusted in lemon-and-thyme bread crumbs, mustard-slicked chicken drumsticks emerge from the oven golden and crispy, a good alternative to fried chicken without all the fuss. Prep time here is minimal, and the payoff is big: Tender meat falling off the bone and herby bread crumbs spilling all around.
Ingredients
- 3 tablespoons Dijon mustard
- 6 tablespoons extra-virgin olive oil, divided
- 8 bone-in chicken drumsticks (about 1½ pounds), skin removed
- Kosher salt and freshly cracked black pepper
- 2 garlic cloves
- Zest of 1 lemon
- 1 teaspoon fresh thyme leaves
- 2 cups fresh bread crumbs
Preparation
Place a rack in the middle of the oven and preheat it to 400°. In a large bowl, whisk together the mustard and 3 tablespoons of the oil. Add the chicken and toss to coat. Season lightly with salt and pepper to taste.
Place the garlic, zest, thyme, ½ teaspoon salt and a few cracks of pepper in a food processor and puree until the garlic is finely minced. Add the bread crumbs and the remaining 3 tablespoons oil, and pulse a few more times just to moisten the bread crumbs. Pour the mixture into a wide, shallow bowl.
Line a sheet pan with parchment paper. Roll each piece of chicken into the crumb mixture, pressing them gently to adhere. Place the chicken on the sheet pan, spacing the pieces in a single layer. Transfer the pan to the oven and bake the chicken for 45 to 55 minutes, until the crumbs are browned and the meat is starting to pull away from the bone. Remove the pan from the oven and let the chicken rest for 5 to 10 minutes before serving it.
About this recipe
Cookbook Club Notes: Succulent meat meets crunchy bread crumb meets bright lemon and garlic in this very tasty recipe! We found ourselves all going in for seconds as two platters of this delicious chicken were passed around at the party.
