Ingredients

4 garlic cloves

1 tbsp fresh thyme

Kosher salt and cracked pepper

2 cups panko

1 tbsp lemon zest (2 lemons)

2 tbsp EVOO

2 tbsp melted butter

1/2 cup dijon mustard

1/2 cup dry white wine

1 3.5-4 lb chicken, cut in eighths

Preparation

  1. Preheat oven to 350

  2. Place garlic, thyme, 2 tsp salt and 2 tsp pepper in food processor with steel blade and process until garlic is finely minced. Add panko, lemon zest, olive oil, and butter and pulse a few times to moisten flakes. Pour mixture into pan.

  3. In shallow bowl, whisk together mustard and wine.

  4. Pat chicken dry with paper towels. Sprinkle generously with salt and pepper. Dip each piece into crumb mixture and press firmly to adhere. Place chicken in pan, packing remaining crumbs on top.

  5. Bake chicken for 40 minutes. Raise heat to 400 and bake another 10 minutes until crumbs are browned and chicken is cooked through.