PRETZEL CRUSTED CHICKEN RECIPE RECIPES

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EASY SHEET PAN PRETZEL CHICKEN DINNER WITH POTATOES AND ...



Easy Sheet Pan Pretzel Chicken Dinner With Potatoes and ... image

Kelsey Nixon shares an easy, crowd-pleasing sheet pan dinner of pretzel chicken with roasted honey-mustard potatoes, green beans + tomatoes.

Provided by Kelsey Nixon

Number Of Ingredients 16

2 cups thin pretzel sticks (about 4 ounces)
½ cup flour
2 large eggs
2 tablespoons plus ⅓ cup Dijon mustard
3 tablespoons honey
1 ½ pounds chicken thighs
trimmed
Kosher salt and cracked black pepper
½ pound fingerling potatoes
halved
Olive oil
for drizzling
1 ½ cups French green beans
trimmed (about 8 ounces)
1 cup cherry tomatoes
halved (about 5 ounces)

Steps:

  • Preheat oven to 425°F and line a sheet tray with parchment paper or aluminum foil, if desired, for easier cleanup
  • Using a food processor, process pretzels until finely ground; transfer to shallow dish
  • Spread flour in second shallow dish
  • Beat eggs and 2 tablespoons mustard in third shallow dish
  • In a separate mixing bowl, whisk remaining ⅓ cup mustard with honey and set aside
  • Pat chicken dry and season with salt and pepper
  • Using tongs, dredge a chicken thigh in flour, dip in egg mixture, then coat with pretzel crumbs and press gently to adhere
  • Transfer chicken to one side of the sheet pan
  • Repeat with remaining chicken thighs
  • Toss potatoes in mixing bowl with mustard and honey just enough to coat them and season with salt and pepper
  • Transfer to other side of the baking sheet and reserve the bowl
  • Drizzle both the chicken and potatoes liberally with olive oil
  • Transfer to oven and cook for 15 minutes
  • Meanwhile, add the green beans and tomatoes to the same bowl you tossed the potatoes in
  • Drizzle with olive oil, season with salt and pepper and toss to coat
  • Remove sheet pan from the oven and add the green beans and tomatoes to the open space on the pan (some overlap is fine)
  • Return to the oven and cook for another 10 minutes until chicken has cooked through (165°F) and potatoes and veggies are fork tender

MUSTARD-AND-HERB-CRUSTED PORK ROAST RECIPE | FOOD NETW…



Mustard-and-Herb-Crusted Pork Roast Recipe | Food Netw… image

Provided by Food Network Kitchen

Categories     main-dish

Total Time 130 minutes

Prep Time 20 minutes

Cook Time 1 hours 50 minutes

Yield 6 servings

Number Of Ingredients 16

1 cup kosher salt
6 tablespoons granulated sugar
8 cloves garlic, smashed
8 bay leaves
3 tablespoons dried juniper berries, lightly crushed
2 tablespoons black peppercorns
1 teaspoon whole cloves
1 6-rib center-cut bone-in pork loin roast (about 5 1/2 pounds), chine bone notched
For the crust:
1 cup panko breadcrumbs
4 tablespoons unsalted butter, at room temperature
1 scallion, cut into 1-inch pieces
1/2 cup fresh parsley
2 tablespoons fresh thyme
2 teaspoons dried juniper berries, lightly crushed
3 tablespoons dijon mustard

Steps:

  • Brine the pork: Combine 4 cups water, the salt, sugar, garlic, bay leaves, juniper berries, peppercorns and cloves in a large pot or wide Dutch oven (large enough to hold the pork). Heat over medium heat, stirring, until the salt and sugar dissolve. Add 8 cups ice cubes; stir occasionally until the brine is cooled.
  • Make small deep cuts, about 2 inches apart, all over the pork and between the ribs using the tip of a paring knife. Add the pork to the pot and submerge in the brine; add more cold water if needed to completely submerge. Refrigerate overnight.
  • Set a rack in a roasting pan and put the pan on the lowest oven rack; preheat to 325 degrees F. Remove the pork from the brine, pat dry and set aside to bring to room temperature. Remove 3 cups brine (along with the spices) to a medium saucepan; bring to a boil. Remove the hot roasting pan from the oven and carefully stand up the pork on the rack with the chine bone down. Add the hot brine to the bottom of the pan. Roast until the fat is mostly rendered, about 40 minutes.
  • Meanwhile, make the crust: Pulse the panko, butter, scallion, parsley, thyme and juniper berries in a food processor until the herbs are coarsely chopped and the mixture is combined.
  • Remove the pork from the oven and reposition so it is meat-side up; brush the top and sides with the mustard, then sprinkle with the panko mixture, patting to adhere. Return to the oven and roast 50 more minutes.
  • Increase the oven temperature to 425 degrees F and continue roasting until the crust is crisp and a thermometer inserted into the center registers 140 degrees F, about 20 more minutes. Remove from the oven, transfer to a cutting board and let rest 20 minutes before carving.

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