Crispy Keto Sheet Pan Chicken
Bone-in chicken pieces coated with mustard, herbs, and zero-carb pork panko. Quick. Easy. Delicious.
Servings: 4
Ingredients
- 2 tablespoons grainy coarse-ground mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons thoroughly softened butter
- 1 teaspoon dried thyme leaves
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper flakes
- Salt and pepper
- 3 ounces pork panko (or, use regular breadcrumbs)
- 3 pounds skin-on, bone-in chicken pieces
- Olive oil - a small drizzle for each chicken piece
Instructions
- Center the oven rack, and preheat the oven to 425°F. In a small bowl, combine the mustards, butter, thyme, garlic powder, red pepper flakes, salt, and pepper. Pour the panko into a pie plate.
- Blot the chicken pieces with paper towels. Then rub the chicken all over with the mustard mixture, and dredge both sides in the pork panko. Transfer the chicken to a large baking sheet, and drizzle each piece with a little olive oil (to encourage color and crispness).
- Bake in the preheated oven until the chicken colors and crisps -- 35-40 minutes. Serve hot or warm with such accompaniments as sauteed spinach or blanched green beans.