Chicken Dijon

Yield: 6
Print Recipe
Ingredients
  • 3 pounds bone-in, skin-on chicken pieces
  • 1/2 teaspoon sea salt
  • 1/3 cup Dijon mustard
  • 1 cup dry unseasoned bread crumbs (try panko bread crumbs for a lighter, crispier texture)
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley
  • 1 teaspoon fines herbes (chervil, chives, parsley, tarragon)
  • 2 tablespoons butter, melted or extra virgin olive oil
  • 1 tablespoon minced garlic
  • 1/2 teaspoon freshly ground black pepper
Preparation
  • Preheat oven to 375°F and lightly oil a baking sheet.
  • Season the chicken pieces with sea salt.
  • Generously brush the mustard on the chicken.
  • Blend the remaining ingredients in a mixing bowl and coat each piece of chicken firmly so that the breading adheres.
  • Place the chicken pieces on the baking sheet, skin side up.
  • Bake for 40 to 50 minutes or until the pieces are golden brown. If in doubt, prick the chicken with a fork. When the juices run clear, the chicken is fully cooked.
  • Serve with ALEXIA OVEN FRIES, OVEN REDS or YUKON GOLD JULIENNE FRIES. Cook potatoes according to the directions on the package.
Recipes by Tyler Florence
Poultry and Egg Recipes View Recipe
Poultry and Egg Recipes View Recipe
Poultry and Egg Recipes View Recipe
Poultry and Egg Recipes View Recipe



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