Ina Garten Mustard Chicken Recipe Learn with Experts

Ina Garten Mustard Chicken Recipe Learn with Experts:- Ina is able to zero in on the elements that contribute to the delectable taste of food, without adding any extra procedures, embellishments, or components. Her uncomplicated mustard chicken always bakes up crispy on the outside and juicy on the inside, with an eye appeal that makes your mouth water. The dish is sure to be a hit with the family, and it is an ideal choice for hosting guests because, after all, who doesn’t enjoy a good roast chicken?

Ina Garten Mustard Chicken Recipe Learn with Experts


  • 2 chicken breasts and 2 whole leg/thighs, bone in, skin on
  • ½ cup Dijon mustard
  • ½ cup buttermilk
  • 4 peeled garlic cloves
  • a small handful fresh thyme leaves
  • Zest of one lemon
  • 1 1/2 tsp salt, more or less to taste
  • 1 tsp freshly cracked black pepper
  • 2 cups fresh breadcrumbs*
  • 1/4 cup olive oil

Also Read:- Chicken Thighs Marsala Step by Step Guide Recipe


  1. Place the chicken pieces in a large baggie with a zip lock or another container of your choice.
  2. Prepare the buttermilk and mustard by combining them, and then pour it over the chicken.
  3. Cover all of the surfaces, and then marinate them for a number of hours or overnight, making sure to keep the lid on tightly.
  4. Preheat the oven to 400 degrees Fahrenheit.
  5. Prepare a food processor that is equipped with the blade made of metal. While the machine is operating, place the garlic cloves inside so that they can be minced.
  6. The machine should be turned off, and the crumbs, thyme, lemon zest, salt, and pepper should be added to the bowl first. A drizzle of olive oil should be added, and then the machine should be pulsed to incorporate everything.
  7. The crumbs should be placed in a pie plate or another broad and shallow bowl, and each piece of chicken should be pressed into the crumbs with the skin side showing.
  8. Using the marinade will make it easier for the crumbs to stick to the meat. In order to ensure that the top is completely covered, press the crumbs in with your palms.
  9. Place the chicken on a baking sheet that has been coated with parchment paper or foil, with the crumb side facing up. In order to cover the bare places on the chicken, press any remaining crumbs onto them. Do not throw away any!
  10. It is recommended that you bake the chicken for around forty minutes, or until the topping has browned and the chicken has reached an internal temperature of 165 degrees Fahrenheit. In order to achieve a somewhat darker color, I placed mine under the broiler right at the very end.


  • Calories: 630 kcal
  • Carbohydrates: 42 g
  • Protein: 58 g
  • Fat: 24 g
  • Saturated Fat: 4 g
  • Polyunsaturated Fat: 4 g
  • Monounsaturated Fat: 13 g
  • Trans Fat: 1 g
  • Cholesterol: 148 mg
  • Sodium: 1915 mg
  • Potassium: 1026 mg
  • Fiber: 3 g
  • Sugar: 5 g
  • Vitamin A: 139 IU
  • Vitamin C: 3 mg
  • Calcium: 163 mg
  • Iron: 4 mg

Leave a Comment