Saturday, April 28, 2012

Garlic and Thyme-Roasted Chicken Parts with Mustard Chicken

What could be better than roasted chicken? Roasted chicken on top of bread that has turned crispy and been flavoured with chicken juices. This recipe is ready to go in the oven with just a few minutes of prep.

Garlic and Thyme-Roasted Chicken Parts with Mustard Chicken (from Cook This Now)

stale bread, sliced 1/2" thick
mustard as needed (I used Dijon)
olive oil as needed
1 1/2 tsp kosher salt
1/2 tsp black pepper
1 chicken, cut into 8 pieces (I used chicken thighs and avoided cutting)
1 head garlic, separated into cloves
1 bay leaf, torn into pieces
1/2 bunch thyme sprigs

1. Preheat oven to 425F. Lay bread slices in bottom of a roasting pan in one layer. Brush with mustard, drizzle with olive oil, and sprinkle with salt and pepper.
2. Season chicken with salt and pepper and place on bread. Scatter garlic cloves, bay leaf, and thyme over chicken. Drizzle with olive oil.
3. Roast chicken until lightly browned and thigh juices run clear, about 50 minutes.

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