Crispy Mustard Chicken With Carrots Recipe

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Gallery Crispy Mustard Chicken with Carrots Recipe Summary prep: 25 mins total: 60 mins Servings: 4

Ingredients Ingredient Checklist 3 slices rye bread 1/4 cup Dijon mustard 2 teaspoons freshly squeezed lime juice 1 large garlic clove, minced 4 skinless chicken legs, (drumsticks and thighs) 2 (about 10 ounces each) bone-in, skinless chicken breast halves Coarse salt and ground pepper 2 tablespoons olive oil 5 carrots, sliced 1/4 inch thick 6 scallions, cut into 2-inch lengths

Gallery Crispy Mustard Chicken with Carrots

Recipe Summary prep: 25 mins total: 60 mins Servings: 4

Gallery

Crispy Mustard Chicken with Carrots     

Crispy Mustard Chicken with Carrots

Crispy Mustard Chicken with Carrots

Recipe Summary prep: 25 mins total: 60 mins Servings: 4

Recipe Summary

prep: 25 mins total: 60 mins

Servings: 4

prep: 25 mins

total: 60 mins

prep:

25 mins

total:

60 mins

Servings: 4

4

Ingredients

Ingredients

• 3 slices rye bread 1/4 cup Dijon mustard 2 teaspoons freshly squeezed lime juice 1 large garlic clove, minced 4 skinless chicken legs, (drumsticks and thighs) 2 (about 10 ounces each) bone-in, skinless chicken breast halves Coarse salt and ground pepper 2 tablespoons olive oil 5 carrots, sliced 1/4 inch thick 6 scallions, cut into 2-inch lengths

Directions

Preheat oven to 400 degrees. In a food processor, pulse bread until coarse crumbs form.

In a shallow bowl, combine mustard, lime juice, and garlic. Season chicken with salt and pepper. Dip chicken legs (not breast) in mustard mixture, then roll in crumbs, patting to coat. Place legs and breast on a rimmed baking sheet. Drizzle with 1 tablespoon oil.

Check chicken breast after 20 minutes; remove when done. Roast legs another 10 to 15 minutes, until cooked through.

While chicken is roasting, toss carrots with remaining tablespoon of oil in a 9-by-13-inch baking pan. Season with salt and pepper. Place on separate rack in oven, and roast 10 minutes. Add scallions to carrots, and roast until tender, about 5 minutes.

Serve legs and vegetables together; reserve breast for another day.

Reviews (14)

 Add Rating & Review     20 Ratings   5 star values:        3    4 star values:        3    3 star values:        11    2 star values:        3    1 star values:        0        

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Reviews (14)

Add Rating & Review     20 Ratings   5 star values:        3    4 star values:        3    3 star values:        11    2 star values:        3    1 star values:        0       

Add Rating & Review

20 Ratings 5 star values: 3 4 star values: 3 3 star values: 11 2 star values: 3 1 star values: 0

20 Ratings 5 star values: 3 4 star values: 3 3 star values: 11 2 star values: 3 1 star values: 0

20 Ratings 5 star values: 3 4 star values: 3 3 star values: 11 2 star values: 3 1 star values: 0

• 5 star values: 3 4 star values: 3 3 star values: 11 2 star values: 3 1 star values: 0

  Martha Stewart Member     Rating: Unrated       10/12/2011   WHAT is the point of the chicken breast??? Why do you need it?  
  
  Martha Stewart Member     Rating: Unrated       11/21/2010   This is a pretty easy recipe and pretty tasty! I used Panko breadcrumbs as others suggested, and it worked out great. I've only used drumsticks whenever I've done this recipe, and it's been a family favorite!  
  
  Martha Stewart Member     Rating: Unrated       02/23/2009   could pretzels be substituted for the rye bread?  
  
  Martha Stewart Member     Rating: Unrated       01/22/2009   This was soooo good, my whole family loved it. I used just chicken breasts, boneless,skinless - and whole wheat panko bread crumbs - I've also used wheat germ as the "bread crumbs", yummy too! I served it with broccoli sauteed in garlic and oil and a salad - delicious, easy dinner.  
  
  Martha Stewart Member     Rating: Unrated       11/13/2008   Just tried it (literally JUST--I have cleared the table but still have to do the washing up). I used it with boneless, skinless chick thighs. Didn't have any rye bread so I used crumbs from whole grain bread. I think rye would have been better. Made approximately half the recipe; two thighs each made a good meal for two. At the last minute, I put the green onions and carrots back in the ice box and re-heated some roasted butternut squash (seasoned with S  
  
  Martha Stewart Member     Rating: Unrated       11/13/2008   Great recipe when you're short on time. I added a little honey to the mustard mixture just as a personal preference and used panko bread crumbs to further save time. The kids went back for seconds and there were no leftovers.  
  
  Martha Stewart Member     Rating: Unrated       08/14/2008   Had great success as well. Sounds ridiculous but was a huge hit for something so simple. Used the following adjustments: 1T of fresh lime juice: 1T of store bought minced garlic; 3 boneless breasts; air dried the bread all day while I was at work; tossed a tiny dusting of Tony Chachere's cajun seasoning into the crumbs (  
  
  Martha Stewart Member     Rating: Unrated       04/14/2008   VERY TASTY .  
  
  Martha Stewart Member     Rating: Unrated       03/31/2008   Easy to make!  
  
  Martha Stewart Member     Rating: Unrated       03/05/2008   WOW! I used breast of chicken and followed recipe exactly. Thee proportions were perfect. Be sure to process the rye bread slices long enough. My family and my best freind loved this recipe. So easy and quick. Baked carrots and shallots were a perfect complement.  
  
  Martha Stewart Member     Rating: Unrated       02/08/2008   I breaded both the legs and breasts, then browned them as the recipe directs. I thought the overall taste when finished was good, but not great. The carrots and scallions were the best part, in my opinion! Pretty, and yummy! I will definitely make these again as a side, but probably not the chicken!  
  
  Martha Stewart Member     Rating: Unrated       02/05/2008   P.S. I only use the breast portion, and make extra for a great lunch sandwich the next day or later! My husband loved it!  
  
  Martha Stewart Member     Rating: Unrated       02/05/2008   This is a nice change, and is much more subtle in taste than you might think looking at the ingredients. TIP: Keep a pack of party rye in your freezer, and substitute it for regular bread crumbs to get a different flavor.  
  
  Martha Stewart Member     Rating: Unrated       01/10/2008   This is a favorite chicken recipe. I use the chicken breasts only. I have made it many times and my husband  
  

  Martha Stewart Member

  Rating: Unrated 10/12/2011

WHAT is the point of the chicken breast??? Why do you need it?

Rating: Unrated

Rating: Unrated 11/21/2010

This is a pretty easy recipe and pretty tasty! I used Panko breadcrumbs as others suggested, and it worked out great. I’ve only used drumsticks whenever I’ve done this recipe, and it’s been a family favorite!

Rating: Unrated 02/23/2009

could pretzels be substituted for the rye bread?

Rating: Unrated 01/22/2009

This was soooo good, my whole family loved it. I used just chicken breasts, boneless,skinless - and whole wheat panko bread crumbs - I’ve also used wheat germ as the “bread crumbs”, yummy too! I served it with broccoli sauteed in garlic and oil and a salad - delicious, easy dinner.

Rating: Unrated 11/13/2008

Just tried it (literally JUST–I have cleared the table but still have to do the washing up). I used it with boneless, skinless chick thighs. Didn’t have any rye bread so I used crumbs from whole grain bread. I think rye would have been better. Made approximately half the recipe; two thighs each made a good meal for two. At the last minute, I put the green onions and carrots back in the ice box and re-heated some roasted butternut squash (seasoned with S

Great recipe when you’re short on time. I added a little honey to the mustard mixture just as a personal preference and used panko bread crumbs to further save time. The kids went back for seconds and there were no leftovers.

Rating: Unrated 08/14/2008

Had great success as well. Sounds ridiculous but was a huge hit for something so simple. Used the following adjustments: 1T of fresh lime juice: 1T of store bought minced garlic; 3 boneless breasts; air dried the bread all day while I was at work; tossed a tiny dusting of Tony Chachere’s cajun seasoning into the crumbs (

Rating: Unrated 04/14/2008

VERY TASTY .

Rating: Unrated 03/31/2008

Easy to make!

Rating: Unrated 03/05/2008

WOW! I used breast of chicken and followed recipe exactly. Thee proportions were perfect. Be sure to process the rye bread slices long enough. My family and my best freind loved this recipe. So easy and quick. Baked carrots and shallots were a perfect complement.

Rating: Unrated 02/08/2008

I breaded both the legs and breasts, then browned them as the recipe directs. I thought the overall taste when finished was good, but not great. The carrots and scallions were the best part, in my opinion! Pretty, and yummy! I will definitely make these again as a side, but probably not the chicken!

Rating: Unrated 02/05/2008

P.S. I only use the breast portion, and make extra for a great lunch sandwich the next day or later! My husband loved it!

This is a nice change, and is much more subtle in taste than you might think looking at the ingredients. TIP: Keep a pack of party rye in your freezer, and substitute it for regular bread crumbs to get a different flavor.

Rating: Unrated 01/10/2008

This is a favorite chicken recipe. I use the chicken breasts only. I have made it many times and my husband

All Reviews for Crispy Mustard Chicken with Carrots

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Crispy Mustard Chicken with Carrots

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest