Crispy Baked Chicken Thighs and Drumsticks

Preheat the oven to 400 degrees F (200 degrees C) and place the oven rack in the middle of the oven.

In a small bowl, whisk together the Dijon mustard and buttermilk. Place the chicken in a large bowl and pour the mustard-buttermilk mixture over top. Toss to coat.

Place the garlic, fresh thyme leaves, lemon zest, kosher salt, and ground black pepper in a food processor fitted with the steel blade.

Process until the garlic is finely minced.

Add the breadcrumbs and olive oil to the food processor, and pulse a few times to moisten the breadcrumbs.

Pour the mixture into a wide, shallow bowl or onto a large plate.

Line a sheet pan with parchment paper. Dip each piece of chicken skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere.

Place the chicken on the sheet pan crumb-side up.

Bake the chicken for 40 minutes.

Check on the chicken. If necessary, cook another five minutes or until the crumbs are browned. Let rest 5 to 10 minutes before serving. Serve hot, warm, or at room temperature.