This old-school chicken is baked for about two hours
Total time: About 2 hours 15 minutes
Serves: 4-6
Ingredients
- ¾ cup Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon dried thyme
- ¼ teaspoon ground cinnamon
- Salt and black pepper
- 2 cups fine dry unseasoned bread crumbs
- 2 chickens, 2 to 3 pounds each, quartered, rinsed and dried
- 1 tablespoon sweet paprika, or as needed
- 3 tablespoons butter, cut into small pieces
Method
- Heat oven to 350 degrees. In a large mixing bowl, combine mustard, garlic, thyme, cinnamon, a pinch of salt and 1/2 teaspoon black pepper. Place bread crumbs in another large bowl.
- Working in batches, coat chicken quarters on all sides with mustard mixture. Shake off excess mustard, then coat completely with bread crumbs. Arrange in a single layer in a large, shallow baking pan.
- Dust the chicken with paprika and scatter butter pieces on top. Bake until crust is deep golden brown and crispy, about 2 hours. (Depending on the oven, the size of the pan and the size of the chickens, baking time may be as long as 2 1/2 hours.) Serve hot or at room temperature.