Jack’s Favorite Chicken

Part 1 of Two Sheet Pan Supper Recipe

4 servings – easily doubled (as in photos below)

Tip
You really need a sheet pan with a rim (or regular baking pan) for this recipe to catch any runaway juices.  Don’t use a cookie sheet unless you fancy the excitement of an oven fire.  If you don’t already have them, a couple heavy-duty sheet pans are the best New Year’s gifts you can give your kitchen. These are the workhorses of the Strawberry Kitchen.

This can be made with chicken breasts, drumsticks, or thighs (our favorite), with or without skin. The proportions below are for about 1 to 1.25 lbs. chicken. The coating sticks better when you use skin-on chicken.

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Ingredients

• 1.5 Tbs. butter, softened or melted

• 2 tsp. dried thyme leaves

• 2 garlic cloves, minced

• 3 Tbs. whole grain mustard

• 2 Tbs. Dijon mustard

• 4 bone-in chicken thighs with skin
  Southeasterners: Publix Greenwise works well

• Salt and pepper

• 2/3 cup plain dry bread crumbs or panko

• Olive oil for drizzling

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Directions

• Preheat oven to 425 degrees.
• In a large bowl, stir together butter, thyme, garlic, and mustards.
• Dry chicken with paper towels.  Sprinkle both sides with salt and pepper.
• Add to bowl with mustard mixture and mix together using a large spoon or rubber spatula, so that each piece is well-coated.
• Pour bread crumbs onto a plate. 
• One by one, dredge each thigh with crumbs and transfer to sheet pan.
• Drizzle each thigh with about ½ tsp. of olive oil.
• Bake in oven (uncovered) until chicken is golden (bottoms will be quite brown—that’s the tastiest part!) and chicken is no longer pink, about 40 minutes.

RECIPE FOR PRINT

Jack’s Favorite Chicken

Recipe by Betsy OwensCourse: DinnerDifficulty: Easy

Servings

4

servings

Prep time

1

hour 

Cooking time

40

minutes

Ingredients

• 1.5 Tbs. butter, softened or melted

• 2 tsp. dried thyme leaves

• 2 garlic cloves, minced

• 3 Tbs. whole grain mustard

• 2 Tbs. Dijon mustard

• 4 bone-in chicken thighs with skin
  Southeasterners: Publix Greenwise works well

• Salt and pepper

• 2/3 cup plain dry bread crumbs or panko

• Olive oil for drizzling

Directions

• Preheat oven to 425 degrees.
• In a large bowl, stir together butter, thyme, garlic, and mustards.
• Dry chicken with paper towels.  Sprinkle both sides with salt and pepper.
• Add to bowl with mustard mixture and mix together using a large spoon or rubber spatula, so that each piece is well-coated.
• Pour bread crumbs onto a plate.
• One by one, dredge each thigh with crumbs and transfer to sheet pan.
• Drizzle each thigh with about ½ tsp. of olive oil.
• Bake in oven (uncovered) until chicken is golden (bottoms will be quite brown—that’s the tastiest part!) and chicken is no longer pink, about 40 minutes.

Notes

• 4 servings – easily doubled
• Tip:  You really need a sheet pan with a rim (or regular baking pan) for this recipe to catch any runaway juices.  Don’t use a cookie sheet unless you fancy the excitement of an oven fire.  If you don’t already have them, a couple heavy-duty sheet pans are the best New Year’s gifts you can give your kitchen. These are the workhorses of the Strawberry Kitchen.
• This can be made with chicken breasts, drumsticks, or thighs (our favorite), with or without skin. The proportions below are for about 1 to 1.25 lbs. chicken. The coating sticks better when you use skin-on chicken.