Name: Mustard Roasted Chicken Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 2 h 55 min
Cuisine: American
Ingredients: 2 chicken breasts and 2 whole leg/thighs, bone-in, skin-on; 1/2 cup Dijon mustard; 1/2 cup buttermilk; 4 peeled garlic cloves; A small handful of 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

Jump to Recipe·Print Recipe

If you’re searching for a weeknight meal with a touch of elegance, Mustard Roasted Chicken checks every box. With its irresistibly crisp breadcrumb crust, punchy Dijon flavor, and juicy, tender chicken, this is a dish that feels decadent but is incredibly straightforward. Whether you’re hosting friends for dinner or just craving comforting flavors, Mustard Roasted Chicken delivers a symphony of savory, herby, and citrusy notes in every bite. This recipe is a go-to in my kitchen, and once you try it, I suspect you’ll find yourself making it again and again!

Mustard Roasted Chicken Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients! Each element here truly pulls its weight and brings something beautiful to the plate. The freshness of the thyme, the tang of the buttermilk, and the sharpness of the mustard all mix to create unforgettable flavor. You probably have most of these on hand, which makes whipping up Mustard Roasted Chicken even easier.

Chicken breasts and whole leg/thighs (bone in, skin on): Mixing white and dark meat keeps things juicy and gives everyone a choice at the table.
Dijon mustard: The hero of our marinade, bringing sharpness and depth that cuts through and balances the richness of chicken and breadcrumbs.
Buttermilk: This adds subtle tang and works magic as a tenderizer, keeping every bite succulent.
Garlic cloves: Fresh garlic infuses the breadcrumbs and marinade with deep savoriness.
Fresh thyme leaves: Thyme’s woodsy notes keep the whole dish earthy and aromatic.
Lemon zest: Just a bit livens up the flavor and adds a tantalizing pop of brightness.
Salt and freshly cracked black pepper: These essentials make all the other flavors sing—don’t be shy!
Fresh breadcrumbs: There’s just no comparison to homemade—these create a truly golden, crunchy crust.
Olive oil: Adds richness and helps those breadcrumbs crisp up to perfection.

How to Make Mustard Roasted Chicken

Step 1: Marinate the Chicken

First, combine Dijon mustard and buttermilk in a bowl and whisk until thoroughly blended. Place your chicken pieces in a large zip-top bag or a container, then pour the marinade over them. Make sure every piece is lovingly coated on all sides. Seal it up and let those flavors mingle for at least two hours—if you can plan ahead, overnight is even better for extra tenderness and bigger flavor.

Step 2: Prep the Oven and Breadcrumb Topping

Preheat your oven to 400F. While it heats, get out your food processor and drop in the peeled garlic cloves. Give them a good blitz until finely chopped. Next, add the fresh breadcrumbs, thyme leaves, lemon zest, salt, and black pepper to the processor. Drizzle in the olive oil. A few pulses will bring it all together into a fragrant, textured coating; don’t blend too fine—you want some crunch!

Step 3: Coat the Chicken

Spread those garlicky, herby breadcrumbs into a wide plate or shallow bowl. Remove the chicken from the marinade, letting the excess drip off, then press each piece, skin side down, into the crumb mixture. Make sure you really pack those crumbs onto the skin—press with your hands so it sticks in an even layer. Any extra breadcrumbs? Pile them on wherever you see a spot—don’t let a crumb go to waste.

Step 4: Bake to Crispy, Juicy Perfection

Arrange your crumb-coated chicken pieces, crumb side up, on a foil or parchment-lined baking sheet. Pop the tray into the oven for about 40 minutes. The chicken is ready when the topping is golden and the juices run clear (or hit 165F on a thermometer). For a touch more color and crunch, finish under the broiler for just a minute or two—keep a close eye for that gorgeous golden topping!

How to Serve Mustard Roasted Chicken

Garnishes

Let your Mustard Roasted Chicken sing with a final flourish. Sprinkle over some extra fresh thyme leaves and a little lemon zest for bright color and fragrance. A quick drizzle of olive oil or a lemon wedge on the side makes everything pop—simple, but so satisfying.

Side Dishes

This chicken loves a side that soaks up its flavorful juices. Think creamy mashed potatoes, a pile of roasted vegetables, or a crisp green salad dressed with lemon and olive oil. Even a simple crusty bread works wonders to mop up those mustardy, herby drippings.

Creative Ways to Present

For a dinner party, slice the chicken and fan it out on a platter, topped with extra herbs and lemon slices. Or serve it family-style right on the baking tray for a rustic look that’s inviting and unfussy. Leftovers also make amazing sandwiches—layered on a fresh bun with some lettuce and a swipe of extra Dijon is next-level good.

Make Ahead and Storage

Storing Leftovers

Place any leftover Mustard Roasted Chicken in an airtight container and refrigerate promptly. It will stay fresh for up to three days, retaining much of its flavor and texture. The crust may soften a bit, but it’s still absolutely delicious for lunch the next day!

Freezing

To freeze, cool the chicken completely, then wrap each piece tightly in plastic wrap and foil or place in a freezer-safe bag. You can freeze Mustard Roasted Chicken for up to three months. For best results, thaw overnight in the fridge before reheating.

Reheating

For that signature crispy crust, reheat chicken in a 350F oven until warmed through (about 15-20 minutes). Microwaving works, but the crumb topping will lose its crunch, so if time allows, the oven is your best friend here.

FAQs

Can I use boneless chicken instead?

Absolutely! Boneless, skinless chicken breasts or thighs work well with Mustard Roasted Chicken, but keep an eye on cooking times—they’ll be done a bit faster than bone-in pieces. You might miss the extra juiciness of bone-in, but boneless makes for quicker workday meals.

What can I substitute for buttermilk?

If you don’t have buttermilk, just mix 1/2 cup of milk with 1–2 teaspoons of lemon juice or vinegar and let it sit for a few minutes. This quick fix not only mimics the tang but also tenderizes the chicken nicely for Mustard Roasted Chicken.

How do I make fresh breadcrumbs?

It’s easy! Just tear day-old (or even lightly toasted) bread into pieces and pulse them in a food processor until you get the crumb size you like. Homemade crumbs really take Mustard Roasted Chicken to the next level with better flavor and texture than anything from a box.

Can I marinate the chicken overnight?

Yes—overnight marinating is fantastic! Not only does it intensify the flavor, but it also makes the chicken extra juicy and tender. If you’re short on time, even an hour or two works beautifully, but overnight makes it truly special.

Is this recipe spicy?

Mustard Roasted Chicken has a gentle tang and a bit of warmth from the Dijon, but it isn’t spicy. If you love heat, add a pinch of cayenne to the breadcrumb mixture or serve with a spicy mustard on the side.

Final Thoughts

I’m so excited for you to try this Mustard Roasted Chicken—it’s one of those recipes that never fails to impress and comfort at the same time. Every time I make it, it disappears in a flash! Give it a whirl and let the crispy, tangy, herby magic win over your family or guests.