- 1 cup Dijon mustard
- 1 large clove garlic, minced
- 2 tablespoons fresh thyme, or 1 tablespoon dried
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cinnamon
- 2 broiling chickens (2 to 3 pounds each), well rinsed, patted dry, and quartered
- 3 cups fresh bread crumbs, lightly seasoned with salt and pepper
- 4 tablespoons (½ stick) unsalted butter
- 1 tablespoon sweet paprika
- Preheat the oven to 325°F.
- In a bowl, combine the mustard, garlic, thyme, pepper, and cinnamon. Coat the chicken pieces with the mustard mixture. Roll each piece in the bread crumbs and arrange in 1 or 2 shallow baking pans.
- Dot each piece of chicken with some of the butter and sprinkle with the paprika. Bake for 2½ hours.