Crispy Mustard-Roasted Chicken with Cheesy Grits

I absolutely love Ina Garten. She's such a classy lady and all her recipes are delicious. Honestly, I don't think any of her recipes ever turned out bad. So when I saw her make this Crispy Mustard-Roasted Chicken, I knew I'd have to make it for our dinner since it's so easy. I made this mid-week and it smelled absolutely divine while it was baking in the oven. Dr. Sweetpea even said that our apartment smelled wonderful as soon as he stepped inside after coming home from work. I just love having a hot dinner ready for him to eat after he gets home from a busy day working in the hospital.The chicken was crispy, tender, and flavorful and the cheesy grits completed the chicken really well. I'm definitely making this meal for us regularly! 

Crispy Mustard-Roasted Chicken

(Source: Ina Garten) 

4 cloves garlic

1 tablespoon minced fresh thyme leaves

Kosher salt and freshly ground black pepper

2 cups panko (Japanese bread flakes)

1 tablespoon grated lemon zest (2 lemons)

2 tablespoons good olive oil

2 tablespoons unsalted butter, melted

1/2 cup Dijon mustard, such as Grey Poupon

1/2 cup dry white wine (I used buttermilk)

1 (3 1/2- to 4-pound) chicken, cut in eighths (I used bone-in skinless chicken thighs)

Preheat the oven to 350 degrees F.

Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.

Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.

Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.

Creamy Cheddar Grits

(Source: Ina Garten) 

2 teaspoons kosher salt

1 cup fine quick-cooking grits (not instant)

1 1/4 cups half-and-half

2 tablespoons unsalted butter

1 1/2 cups grated aged sharp Cheddar cheese (4 ounces)

1/2 cup chopped scallions, white and green parts (4 scallions)

1/2 teaspoon freshly ground black pepper

Grated Cheddar and chopped scallions, for garnish

Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes.

Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the Cheddar, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.