Ingredients

The following ingredients have 7 Servings
  • Juice of 1 1/2 lemons
  • 3 tablespoons acacia honey
  • 1/4 to 1/3 cup extra-virgin olive oil
  • 1/2 head white or Savoy cabbage
  • shredded
  • 2 bulbs fennel
  • trimmed and thinly sliced or shaved on a mandolin
  • 5 to 6 radishes
  • cut into matchsticks
  • 1 red onion
  • thinly sliced or shaved on a mandolin
  • 4 blood oranges
  • Cara Cara oranges or grapefruits
  • supremed*
  • For the chicken:
  • 1 cup Dijon mustard
  • About 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 2 large cloves garlic
  • grated
  • finely chopped or pasted
  • 1 tablespoon fresh thyme
  • chopped
  • 1 tablespoon rosemary
  • finely chopped
  • 6 to 8 pieces quartered bone-in
  • skin-on chicken from small
  • 2- to 3-pound chickens (1 1/2 or 2 birds)
  • Salt and pepper
  • 1 1/2 cups panegratto (fine breadcrumbs)
  • About 1/2 cup panko or homemade breadcrumbs
  • 1/2 cup grated Pecorino Romano cheese
  • About 1/2 teaspoon freshly grated nutmeg
  • 2 teaspoons ground pepperoncino (red pepper)
  • 1 tablespoon paprika
  • 4 tablespoons butter
  • melted

Instruction

  • For the citrus slaw, whisk together lemon juice, honey and olive oil in a shallow serving bowl
  • Season with salt and pepper to taste
  • To the serving bowl, add cabbage, fennel, radishes, onion and citrus surpremes
  • Toss to coat with dressing and season to taste
  • Preheat oven to 350°F
  • Combine mustard, EVOO, garlic and herbs
  • Season chicken with salt and pepper on both sides
  • Slather the chicken with Dijon mixture
  • Combine breadcrumbs and panko with cheese, red pepper, paprika, nutmeg and melted butter
  • Coat the chicken pieces liberally with the breadcrumbs, pressing them on to adhere
  • Arrange chicken on a wire rack set into a rimmed baking sheet
  • Bake about 2 hours until deeply crispy, golden and cooked through