This baked “fried chicken” is equally good served hot or cold. Serve it hot with buttered rice or pasta and broccoli, asparagus, or broccoli rabe, or cold with an assortment of salads.

Serves 4.

8 bone-in, skin-on chicken thighs, or 4 bone-in, skin-on chicken breast halves, trimmed of fat
2 tablespoons Dijon mustard
2 teaspoons light brown sugar
3 tablespoons toasted bread crumbs
1 teaspoon dried basil or tarragon
1 teaspoon kosher salt
½ teaspoon black pepper
1 lemon or lime, quartered

1. Preheat the oven to 500 degrees.

2. Place the chicken thighs in a baking dish, coat them with the mustard, and then sprinkle with brown sugar, bread crumbs, basil, salt, and pepper.

3. Transfer to the oven and cook until they are well browned and cooked through, about 45 minutes for thighs and 20 to 25 minutes for breasts. If you want an extremely crunchy skin, broil for the last 2 to 3 minutes. Serve immediately with lemon quarters, or cover and refrigerate at least 4 hours and up to 8 hours.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)