This has been my go-to recipe this month. We’ve had different groups over for dinner, and it’s been a hit each time. Plus, Tom and I like having the leftovers.
Also, I’ve been using the extra artisan bread I’ve had on hand, which works perfectly. (That starter’s such a slave-driver, as I have to keep making bread so my starter stays fresh and happy. Am I saying I’m a slave to this bread-making? Well… maybe a little…)
Any drippings and other goodies that are left in the pan are mixed into any veggies I’m grilling up at the time. SO yummy.
Of course this chicken is healthier than its cousins in the manufactured-mixes and fast-food departments. Plus, I can use free-range chickens.
And, this is baked, not fried, so no one has to mind the pan!
- Favorite pieces from whole chicken (thighs, wings, drums, breasts) (about 4 lb. net)
- 2/3 c. melted butter
- 1/2 c. Dijon mustard
- 1 1/2-2 c. bread crumbs
- 1 c. Parmesan cheese
- 1 TBS. onion flakes
- 1 TBS. paprika
- 1 TBS. dry oregano
- 2 tsp. salt
Preheat oven to 350 degrees.
If using whole chicken, cut into pieces, saving the back side for chicken stock, if desired. Set chicken pieces aside; about 4 lb.
Melt butter, add Dijon. Stir vigorously until smooth. Use: > 2/3 c. butter > 1/2 c. Dijon mustard
A piece at a time, brush pieces with the Dijon/butter mix, then dip in the Parmesan/crumbs/herb mix, then set in iron skillet.
Bake 40 minutes to 1 hour at 350 degrees, until done. Save the drippings for flavoring grilled veggies, served on the side.