Pull off the bone chicken is always a good idea no matter what the season or occasion. I am always working on a perfect, juicy, crispy yet tender roasted chicken recipe and by George, I think I’ve done it.

There is something about the smell of a roasting chicken that is wafting through the house that makes the soul happy. It reminds me of childhood and the Sunday dinners my mom always had in the works for us to come home to after church. This one will do exactly that for you.

Recipe by: The Culinary Nest

MAKES

3-4 servings

Prep TIme: 10 minutes

Total Time: 1 hour

INGREDIENTS

1 (3 1/2- 4lbs) chicken cut into eighths (or whatever pieces of chicken you love to enjoy!)

4 garlic cloves, minced

1 tablespoon fresh thyme, minced

2 cups panko

1 tablespoon grated lemon zest

1/2 teaspoon paprika

1/2 teaspoon onion powder

2 tablespoons olive oil

2 tablespoons melted butter

1/2 cup dijon mustard

1/2 cup dry white wine

1 tablespoon honey

METHOD

1. Preheat the oven to 350˚F and prepare a baking sheet by lining It with foil, set aside.

2. Place the minced garlic, thyme, 2 teaspoons salt, 1 teaspoon pepper, panko, lemon zest, paprika, onion powder into a bowl and mix until combined well. Slowly add olive oil and butter while mixing to moisten the panko mixture. Pour the crumbs onto a large plate. In a shallow bowl, whisk together the mustard. wine and honey. (ALTERNATIVE METHOD: place all breading ingredients into a food processor and pulse until well combined and moistened.)

3. Pat each section of chicken dry with a clean towel or paper towel and generously salt and peppers all sides. Next dip each piece of chicken into the mustard and wine mixture completely and then into the panko mixture until all sides are coated. Place onto the foil-lined baking sheet. Repeat with all of the chicken.

4. Place the chicken into the oven for 40 minutes (if you are using boneless chicken, reduce time to 30 minutes). Next, turn on the broiler on high, and brown the chicken 2 minutes per side, or to your liking. The chicken is done when the internal temperature is at 165˚F using a meat thermometer.