Ingredients
Scale
Main Ingredients
- 1 whole chicken (about 4 pounds), fresh and high-quality
- 3 hard-boiled eggs, finely chopped
- 3 tablespoons unsalted butter, softened
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 cup panko breadcrumbs
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Variations
- 1/2 teaspoon smoked paprika or cayenne pepper (for a spicy kick)
- Gluten-free breadcrumbs or crushed nuts (for gluten-free option)
- Fresh herbs like basil, oregano, or tarragon (alternative to thyme and rosemary)
- Orange or lime zest (alternative to lemon zest)
- Coconut oil or extra olive oil (dairy-free substitute for butter)
Instructions
- Prep the Chicken: Pat the whole chicken dry thoroughly with paper towels to remove moisture, which is essential for crispy skin. Season generously with salt and freshly ground black pepper, both inside the cavity and on the skin. Set the chicken aside while you prepare the mimosa topping.
- Make the Mimosa Topping: Finely chop the hard-boiled eggs. In a bowl, combine the chopped eggs with softened butter, Dijon mustard, lemon zest, minced garlic, and fresh herbs. Stir in the panko breadcrumbs until evenly mixed, forming a textured mixture that will create the crunchy, golden crust.
- Roast the Chicken: Place the chicken breast side up on a roasting rack set inside a roasting pan. Brush the chicken skin evenly with olive oil. Generously spread the prepared mimosa topping all over the top surface of the chicken. Roast in a preheated oven at 425°F (220°C) for 60 to 70 minutes, or until the internal temperature reaches 165°F (75°C) and the crust is beautifully browned. Monitor the crust to avoid burning; if it browns too fast, cover loosely with foil for the remaining time.
- Rest and Serve: Remove the roasted chicken from the oven and let it rest for at least 15 minutes before carving. This resting period helps lock in the juices, ensuring the meat stays moist and tender. Serve garnished with fresh herbs and lemon wedges alongside your favorite side dishes.
Notes
- Pat the chicken skin completely dry before seasoning to achieve maximum crispiness.
- Use a roasting rack to allow heat circulation and prevent soggy skin underneath.
- Rest the chicken after roasting to keep the meat juicy and tender.
- Spread the mimosa topping evenly to ensure consistent crunch without burning.
- Use a meat thermometer to guarantee perfectly cooked chicken every time.
- For a spicy variation, add smoked paprika or cayenne pepper to the breadcrumbs.
- To make the recipe gluten-free, substitute panko with gluten-free crumbs or crushed nuts.
- Butter can be replaced with melted coconut oil or additional olive oil for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free (when using gluten-free breadcrumbs)
Nutrition
- Serving Size: 1/6 of chicken
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.5 g
- Protein: 40 g
- Cholesterol: 130 mg
Keywords: roast chicken, crispy chicken, mimosa chicken, golden crust, juicy roast chicken, easy roasted chicken