Gremolata Roasted Chicken with Crispy Panko Crust
Ingredients
- • 4 to 4½ pounds of bone-in chicken pieces, we used thighs and drumsticks with skin on
- • ½ cup dry white wine
- • ½ cup Dijon mustard
- • 2 cups panko (Japanese bread crumbs)
- • 4 tablespoons Olive and Then Some Milanese Gremolata Olive Oil
- • 2 teaspoons salt
- • 1 teaspoon freshly ground black pepper
- • fresh parsley for garnish (optional)
Instructions
- Preheat oven to 350 degrees F.
- In a medium-sized bowl, combine the 2 cups of panko and the 4 tablespoons of Milanese Gremolata EVOO. Mix well, scraping the bottom and sides of the bowl for a good minute or two, to thoroughly coat the panko
- Pour the panko mixture into a large plate or pie tin. Hang onto the bowl for the wine-mustard mixture.
- Using the same bowl, whisk together the ½ cup of Dijon mustard and the ½ cup of white wine. This will be your "batter" for the chicken pieces
- Pat the chicken pieces dry with paper towels and generously salt and pepper each piece. Prepare a separate baking pan with brushed EVOO or cooking spray.
- Dip each chicken piece into the mustard-wine mixture to coat all sides.
- Immediately place the coated chicken piece into the panko mixture skin side down, pressing gently so the crumbs adhere. You only need to coat the one side with the skin.
- Place coated chicken pieces onto prepared baking sheet with skin side up. Gently press the remaining panko mixture onto the chicken pieces. Note: If making ahead, wrap the baking sheet with plastic wrap and refrigerate. When ready, remove plastic wrap and bake according to the following directions.
- Bake the chicken in the 350 degree oven for about 40 minutes. Then increase the oven temperature to about 400 degrees F and continue to bake until the panko crust is brown and the chicken is cooked through, about 10 minutes more.
- Serve immediately while it's hot or serve at room temperature. Garnish with parsley leaves. Enjoy!
- MAKES 4 SERVINGS
