With bread and a food processor, fresh bread crumbs are a blitz away. In this recipe, chicken is coated with homemade rye bread crumbs making for a delicious and crispy texture. The chicken is dipped in a mustard before being patted with the crumbs and baked. The final result is a crunchy chicken whose flavor and texture mimics that of fried chicken, but without all of the extra fat. To take a look at the recipe — which serves roasted carrots on the side — read more.

Crispy Mustard Chicken with Carrots
Modified from Everyday Food magazine

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)
Coarse salt and ground pepper
2 tablespoons olive oil
5 carrots, sliced 1/4 inch thick
6 scallions, cut into 2-inch lengths

1. Preheat oven to 400 degrees.
2. In a food processor, pulse bread until coarse crumbs form.
3. In a shallow bowl, combine mustard, lime juice, and garlic.
4. Season chicken with salt and pepper.
5. Dip chicken legs in mustard mixture, then roll in crumbs, patting to coat. Place legs on a rimmed baking sheet. Drizzle with 1 tablespoon oil.
6. Roast legs for 30 to 35 minutes, until cooked through.
7. 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.
8. Serve legs and vegetables together.

Serves 4.

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