Roasted Chicken

4 to 4½ pounds of bone-in chicken with skin on

2 cups panko (Japanese bread crumbs)

4 tablespoon OLIVE & VINE infused olive oil such as Tuscan Bouquet, Herbes de Provence, or Meyer Lemon, plus more to grease pan

salt and freshly ground black pepper, to taste

½ cup dry white wine

½ cup Dijon mustard

fresh Italian parsley, chopped, to garnish (optional)


Preheat oven to 350 degrees F. 

In a medium-sized bowl, combine the panko and olive oil. Mix well, scraping the bottom and sides of the bowl to thoroughly coat the panko. Pour the mixture onto a large plate or pie tin.  

Using the same bowl, whisk together the Dijon mustard and the white wine. This will be your batter for the chicken pieces. 

Grease a baking pan with Italian Gremolata olive oil. Pat the chicken pieces dry with paper towels and generously salt and pepper each piece. Dip each piece into the batter to coat all sides and then place skin side down into the panko mixture. Press gently so that the crumbs adhere. You only need to coat the one side.

Place coated chicken pieces onto the prepared baking sheet with the skin side up.  Bake the chicken for about 40 minutes. Increase the temperature to 400 degrees and continue to bake until the crust is brown and the chicken is cooked through, about 10 minutes more. Garnish with parsley if desired.