French Devilled Chicken
- Low fat
- Low carb
- Easy recipes
When used to describe savoury dishes in the French tradition, “devilled” usually refers to the generous use of mustard or, occasionally, other hot seasonings. This devilled chicken is coated in mustard and bread crumbs, then baked until it’s crispy on the outside and juicy on the inside.
Ingredients
- 1 chicken (about 3 lb/1.5 kg), cut in serving pieces
- 1/3 cup (75 mL) Dijon mustard
- 1/4 cup (60 mL) olive oil or butter, melted
- 2 tsp (10 mL) crumbled dried oregano
- 3 cloves garlic, pressed or minced
- 1/4 tsp (1 mL) black pepper
- 2 cups (500 mL) fresh bread crumbs
- 1/2 tsp (2 mL) salt
Preparation
Remove and discard skin from chicken (except on wings and back).
Stir together mustard, 1 tbsp/15 mL of the oil, 1 tsp/5 mL of the tarragon, garlic and pepper; brush all over chicken.
Toss together bread crumbs, salt and remaining tarragon; add remaining oil, mixing well. Press and roll chicken to coat with bread crumb mixture. Place on parchment paper-lined or greased baking sheet; roast in 350°F/180°C convection oven or 375°F/190°C conventional oven, without turning, until golden brown and no longer pink in centre of thickest part of breast, 50 to 60 minutes.
Makes 3 or 4 servings.
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