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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 1 |
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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 |
Directions:
1. Put oven rack in middle position and preheat to 450°F.
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.
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.
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.
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).
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