My mother's garlic and thyme-roasted chicken parts with mustard croutons from In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love (page 144) by Melissa Clark

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Notes about this recipe

  • bching on June 10, 2014

    Very good, and essentially a one dish meal. I roasted some broccoli florets in the pan with the chicken. Not sure that the garlic cloves contributed much. Unless the bread matches the chicken pieces exactly, it would be good to give it a baste half way through the cooking time.

  • stockholm28 on April 13, 2014

    Chicken was good but mustard croutons (smeared with the roasted garlic) really made the dish.

  • BlytheSpirit on April 21, 2012

    This was easy and delicious. I almost burned the bread but saved it just in time! Be cautious with the drizzling of the olive oil - I was a tad too free with the drizzling and there was too much for my taste - next time I'll be more careful.

  • Jane on April 11, 2012

    I wanted to serve this with the Barley & carrots dish in Cook This Now so I skipped the croutons. It was a very quick, easy chicken dish. Basically just chicken thighs sprinkled with olive oil, bay leaf and thyme with some garlic cloves tucked in then roasted. Very easy for a weeknight dinner. I will definitely try it again with the mustard croutons though. BTW, even if you don't cook this, read the story before it - it is so funny.

  • Cheri on January 01, 2012

    Made as directed, including 5 minutes under broiler at end to brown a little more. This was fabulous. Used Dijon mustard and spread the peeled roasted garlic cloves on the bread to accompany the chicken. Served with simple green salad. It's good to try and match bread slices to the size of chicken pieces, so they can be served together. While the bread is a little soggy on top, it is nice and crispy on the bottom giving a good variety of textures to the dish.

  • Emily Hope on January 21, 2011

    Made this with 4 chicken legs, separated the drumsticks and thighs. Left the bread plain (no mustard) as we wanted to try that way first... The recipe has a high reward to effort ratio--smells delicious, and the bread (which did not burn) was super good. (And would be good tossed with some arugula, Zuni-style. The chicken was a bit dry, though, so watch the cooking time. And the garlic cloves were surprisingly not good (I usually like to smash them with some mayo to put on the chicken)--perhaps not enough cooking time to get really roasted with this variation. Next time, put most on the outside of the pan and toss with olive oil first.

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