Ingredients for 8 servings
½ teaspoon salt
¾ teaspoon freshly ground pepper
1 tablespoon finely chopped fresh thyme, or 1 teaspoon dried
1 ½ cups fresh breadcrumbs, preferably whole-wheat
2 tablespoons peanut or canola oil, divided
2 tablespoons pure maple syrup, preferably grade B
3 tablespoons Dijon mustard
4-4 ½ pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed
¾ teaspoon freshly ground pepper
1 tablespoon finely chopped fresh thyme, or 1 teaspoon dried
1 ½ cups fresh breadcrumbs, preferably whole-wheat
2 tablespoons peanut or canola oil, divided
2 tablespoons pure maple syrup, preferably grade B
3 tablespoons Dijon mustard
4-4 ½ pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed
Directions
Whisk mustard, maple syrup, 1 tablespoon oil, thyme, pepper and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
Preheat oven to 400°F. Set a wire rack on a large baking sheet.
Combine breadcrumbs and the remaining 1 tablespoon oil on a plate. Dredge the skinned side of each chicken piece in the breadcrumbs (with drumsticks, dredge the meatier side) and arrange breaded-side up on the wire rack. Leave at least 1 inch between pieces.
Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 35 to 40 minutes. Serve hot or let cool, refrigerate and serve chilled.
Preheat oven to 400°F. Set a wire rack on a large baking sheet.
Combine breadcrumbs and the remaining 1 tablespoon oil on a plate. Dredge the skinned side of each chicken piece in the breadcrumbs (with drumsticks, dredge the meatier side) and arrange breaded-side up on the wire rack. Leave at least 1 inch between pieces.
Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 35 to 40 minutes. Serve hot or let cool, refrigerate and serve chilled.
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