Picnics are a lot of fun and I think should happen more often in the summer. Although, my luck has been such that each time I plan one for one of Central Park’s events, the skies open up. This chicken is flavorful, simple, can be served cold or warm and can be made in small or large quantities.
20 Chicken Drumsticks (Really this would work on any kind of preferable chicken pieces)
4 Tablespoons of Butter
3 Tablespoons of Olive Oil
I large Shallot Chopped finely
1 tablespoon Dijon Mustard
1 ½ Tablespoons of Fresh Thyme
Juice and zest of a Lemon
1 Cup of Breadcrumbs
Preheat Oven 425
In a sauce pan melt the butter and olive oil. In a separate bowl mix the Shallot, Thyme, Mustard, Lemon, and Lemon Zest together and then add 1/3 of the Butter mixture. Spread this mustard mixture over the chicken. Then cover the chicken with the bread crumbs and drizzle the remaining butter over the chicken and bake. Bake at 425 for 15 minutes and then reduce to 375 and bake for an additional 30 minutes.
(I let the chicken stand covered for about 1 hour to let mustard shallot mixture marinate a little.)