Crispy Roasted Mustard and Thyme Chicken Drumsticks

Since I haven’t been feeling well, I was craving comfort food for dinner. I decided to make Ina Garten’s crispy roasted mustard and thyme chicken but adapted it so it was healthier. I let the chicken marinate for 8 hours before breading it in the panko mixture and roasting it. The chicken was moist, tender, and SO flavorful. We all, kids included, absolutely loved this chicken. I served it with asparagus (recipe will post tomorrow) and Creamy Mashed Potatoes with chicken gravy. It was a comforting meal that we all enjoyed and it definitely made me feel a little bit better.

In a ziplock bag,  whisk together the mustard and buttermilk. Place the chicken in the ziplock and seal.  Toss to coat. Place into the refrigerator for 6-24 hours to marinate.

Preheat the oven to 400 degrees (use convection setting if you have it). Line a baking sheet with tin foil then place two cooling racks on top of baking sheet. Coat the cooling racks with cooking spray.

Place the minced garlic, thyme, lemon zest, panko, olive oil, sea salt, and freshly cracked pepper, to taste  into a bowl, mix well using fingers until evenly combined.  Taste and add more seasonings if needed. Pour the mixture onto a large plate. Coat the drumsticks with the panko mixture then place onto the cooling racks on the baking sheet. Spray the chicken with a bit of olive oil cooking spray.

Place the chicken into the oven and bake for 40 minutes, or until cooked through. Side Note: If you didn’t use the convection setting on your oven, turn it to broil to brown the top of the chicken. Watch very carefully so it doesn’t burn! Remove from the oven and serve. Enjoy.

Print
Print
Save
Save

Crispy Roasted Mustard and Thyme Chicken Drumsticks

Yield: 7 drumsticks

Ingredients:

7 chicken drumsticks
1/4 cup Dijon mustard
1/4 cup buttermilk
2 garlic cloves, minced
1 1/2 tbsp handful fresh thyme leaves
Zest of one lemon
Sea salt and freshly ground pepper, to taste
1 1/2 cups panko
2 tbsp olive oil

Directions:

In a ziplock bag, whisk together the mustard and buttermilk. Place the chicken in the ziplock and seal. Toss to coat. Place into the refrigerator for 6-24 hours to marinate.

Preheat the oven to 400 degrees (use convection setting if you have it). Line a baking sheet with tin foil then place two cooling racks on top of baking sheet. Coat the cooling racks with cooking spray.

Place the minced garlic, thyme, lemon zest, panko, olive oil, sea salt, and freshly cracked pepper, to taste into a bowl, mix well using fingers until evenly combined. Taste and add more seasonings if needed. Pour the mixture onto a large plate. Coat the drumsticks with the panko mixture then place onto the cooling racks on the baking sheet. Spray the chicken with a bit of olive oil cooking spray.

Place the chicken into the oven and bake for 40 minutes, or until cooked through. Side Note: If you didn't use the convection setting on your oven, turn it to broil to brown the top of the chicken. Watch very carefully so it doesn't burn the chicken. Remove from the oven and serve. Enjoy.

Adapted recipe and photos by For the Love of Cooking
Original recipe by Ina Garten