From Gail’s Kitchen

I keep a large array of condiments in my fridge and pantry, and friends and relatives who like to peek inside are always astonished by the diversity. Many of these bottled delights are various varieties and flavours of mustard, which is one of those condiments that provide innumerable uses for cooks looking to add some depth to their dishes. I’ve been making this really simple recipe for years, but it tastes different every time because I rarely use the same mustard, seasonings, or even bread crumbs. Go ahead and play around with the ingredients. Try using curry powder, ground cumin and coriander, or ginger in place of the herbs and spices.

Makes 4 servings

1/3 cup mustard, any variety or flavour (not powdered)
2 tbsp grapeseed oil or extra virgin olive oil
1 clove garlic, minced, or 2 tsp garlic powder
1/2 tsp dried oregano or thyme
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
pinch ground cayenne
3 to 3½ pounds bone-in chicken parts or 1 whole chicken cut in eighths
1 cup spelt crumbs, dry bread crumbs, or panko, plus more if needed

In a small bowl, stir together the mustard, oil, garlic, oregano, salt, pepper and cayenne. Using a pastry brush, evenly coat all sides of the chicken pieces. (If desired, the coated chicken can be placed
into a covered container and refrigerated for up to 24 hours.)

Preheat the oven to 400° F. Line a baking sheet with parchment paper. Lightly grease the parchment paper. In a shallow dish, add the crumbs. Dip one piece of chicken into the crumbs, coating well on all sides. Place the chicken, skin side up, on the baking sheet. Repeat with the remaining chicken pieces. Bake until the chicken is lightly browned and no longer pink inside, about 35 to 40 minutes. Serve with Ontario honey for dipping.