Ina Garten's Mustard-Roasted Chicken

Adapted from the Barefoot Contessa's Foolproof You can find the original recipe online in various places, but these are the basic changes I've made: fresh bread crumbs versus panko; 4 tablespoons olive oil versus 2 tablespoons olive oil + 2 tablespoons butter; buttermilk versus white wine; 4 thighs and 4 drumsticks versus 1 chicken cut into 8 pieces; oven temp at 400ºF the entire time. If you are up for a little adventure, this is what I suggest: Buy two chickens. Cut them up (video guidance here). Use the 4 thighs and 4 drumsticks here. Remove the breasts from the bones and make these tarragon chicken breasts on a subsequent evening. With the wings, necks, back bones and breast bones, make stock. After two hours of gentle simmering, pull the meat from the stock bones and make a simple chicken salad: mayonnaise + relish + a squeeze of lemon. Return the bones to the pot and gently simmer for another hour. Also, if you feel like getting ahead, you can marinate the chicken in the mustard and buttermilk overnight or for a few hours; if you don't have time, don't worry. I made this for my in-laws without marinating the chicken at all, and they raved. Because the buttermilk is thicker than wine, I find the breadcrumbs stick to it better. If you marinate the chicken, too, the buttermilk definitely acts as a tenderizer.

Ingredients
∙ Serves 4-6
Produce
4 Garlic cloves
1 Lemon, zest of
1 small handful Thyme, fresh
Condiments
1/2 cup Dijon mustard
Baking & Spices
1 Kosher salt and freshly ground black pepper
Oils & Vinegars
1/4 cup Olive oil
Bread & Baked Goods
2 cups Breadcrumbs, fresh
Dairy
1/2 cup Buttermilk
Other
4 Bone-in, skin-on thighs and 4 bone-in, skin-on drumsticks

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