Crispy Parmesan Mustard Baked Chicken and Vegetables
This crispy Parmesan mustard baked chicken is a game-changer. With a crunchy coating, tender chicken, and perfectly roasted vegetables, it’s the ultimate comforting dinner for any day of the week. Ready in 45 minutes, it’s a wholesome dish that blends indulgence with nourishment.
Equipment
- Large Bowl
- Oven Dish
- Sharp knife
- Meat Thermometer
Ingredients
- 4 skinless chicken drumsticks
- 4 skinless chicken thighs
- 680 gr honeygold baby potatoes halved
- 1 cup grated parmesan cheese
- 1 tsp panko breadcrumbs
- 4 large carrots sliced diagonally into 1.25 cm (½-inch) slices
- 1 tbsp fresh thyme finely chopped
- 1 tbsp fresh rosemary finely chopped
- 1 tsp salt
- ½ tsp black Pepper
- ⅓ cup Dijon mustard
- 120 ml chicken broth
- 1 lemon cut into wedges
Instructions
- Preheat the oven to 425°F (220°C)
- In a large bowl, combine Parmesan, panko breadcrumbs, thyme, rosemary, salt, and pepper. Mix well.
- Brush the chicken with Dijon mustard using a pastry brush, then coat each piece thoroughly in the Parmesan mixture.
- Arrange the potatoes, carrots (and optional parsnips), and lemon wedges in the base of a large oven dish.
- Pour the chicken broth over the vegetables, then place the coated chicken on top.
- Bake in the preheated oven for about 30 minutes, until the chicken is cooked through and the vegetables are tender. The chicken should reach an internal temperature of 165°F (74°C) when done.
