Chicken Dijon

 

adapted from 1997 ed. Joy of Cooking

Preheat oven to 350-400°, depending on size of pieces.

Lightly oil large baking sheet.

Rinse and pat dry about 4 lb. chicken parts. My favorite is turkey thighs—the other chicken.

Combine in a bowl with dijon mustard to lightly coat (about 1/3 to 1/2 cup).

In a separate shallow bowl or pie pan, combine:

  • dry bread crumbs—panko or panko blend is good (about 2 cups)
  • up to 1/2 cup parsley, finely chopped
  • up to 2 cloves garlic, finely chopped
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • Optional: chopped thyme or rosemary

Coat each piece of chicken with the crumb mixture, patting to make more stick. Arrange coated pieces on baking sheet; avoid having pieces touch.

Bake 35-60 minutes or until done.