Ingredients
3 tablespoons
Dijon mustard
2 tablespoons
pure maple syrup, preferably grade B
2 tablespoons
peanut or canola oil, divided
1 tablespoon
finely chopped fresh thyme, or 1 teaspoon dried
3/4 teaspoon
freshly ground pepper
1/2 teaspoon
salt
4-41/2 pounds
bone-in chicken pieces, thighs, drumsticks and/or breast; skin removed, trimmed
1 1/2 cups
fresh breadcrumbs, preferably whole-wheat
Preparation
1.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. 2.Preheat oven to 400°F. Set a wire rack on a large baking sheet. 3.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. 4.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.
