How To Make Crispy Mustard Chicken with Carrots
Served in under an hour, this rye bread-encrusted mustard chicken is roasted and paired with simple-seasoned carrots for a crunchy, tummy-filling dish.
Serves:
Ingredients
- 3slicesrye bread
- ¼cupdijon mustard
- 2tsplime juice,freshly squeezed
- 1clovelarge garlic
- 4chicken legs,skinless
- 2chicken breast,halves, bone-in, skinless
- coarse salt and ground pepper,to taste
- 2tbspolive oil
- 5carrots
- 6scallions
Instructions
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Preheat oven to 400 degrees F. In a food processor, pulse bread until coarse crumbs form.
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In a shallow bowl, combine mustard, lime juice, and garlic. Season chicken with salt and pepper. Dip chicken legs (not breast) in mustard mixture, then roll in crumbs, patting to coat.
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Place legs and breast on a rimmed baking sheet. Drizzle with 1 tablespoon oil.
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Check chicken breast after 20 minutes; remove when done. Roast legs another 10 to 15 minutes, until cooked through.
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While chicken is roasting, toss carrots with the remaining oil in a 9×13-inch baking pan. Season with salt and pepper.
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Place on separate rack in the oven, and roast for 10 minutes. Add scallions to carrots, and roast for about 5 minutes until tender.
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Serve legs and vegetables together; reserve breast for another day.
Nutrition
- Calories: 1013.60kcal
- Fat: 70.65g
- Saturated Fat: 18.39g
- Trans Fat: 0.30g
- Monounsaturated Fat: 31.46g
- Polyunsaturated Fat: 14.24g
- Carbohydrates: 14.69g
- Fiber: 4.11g
- Sugar: 4.55g
- Protein: 76.87g
- Cholesterol: 375.60mg
- Sodium: 1308.81mg
- Calcium: 106.11mg
- Potassium: 1258.79mg
- Iron: 4.21mg
- Vitamin A: 766.42µg
- Vitamin C: 10.64mg
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