Photo by Romulo Yanes
Recipe information
Total Time
1 hr
Yield
Makes 1 serving
Ingredients
1 cup bread crumbs (from 3 slices firm white sandwich bread, coarsely ground in a food processor)
3/4 teaspoon salt
3/8 teaspoon black pepper
2 tablespoons unsalted butter, softened
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
1/2 teaspoon fresh lemon juice
Rounded 1/8 teaspoon curry powder
1 (8- to 10-oz) chicken breast and 1 (8-ounce) whole leg, both with skin and bones
Preparation
Step 1
Put oven rack in middle position and preheat to 450°F.
Step 2
Bake bread crumbs in a small shallow baking pan until dry but not browned, 2 to 4 minutes. Transfer to a shallow bowl and mix in 1/2 teaspoon salt and 1/4 teaspoon pepper. Leave oven on.
Step 3
Stir together butter, mustard, mayonnaise, lemon juice, curry powder, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl.
Step 4
Brush butter mixture all over chicken, then transfer chicken to bowl of crumbs to coat evenly on both sides, pressing crumbs to help adhere.
Step 5
Bake chicken, skin sides up, in baking pan until well browned and cooked through, 30 to 40 minutes. Let chicken stand 5 to 10 minutes (do not cover).
Recipe notes
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