Active Time

　　20 min

　　Total Time

　　1 hr

　　

Ingredients

Makes 1 serving

　　1 cup bread crumbs (from 3 slices firm white sandwich bread, coarsely ground in a food processor)

　　3/4 teaspoon salt

　　3/8 teaspoon black pepper

　　2 tablespoons unsalted butter, softened

　　1 tablespoon Dijon mustard

　　1 tablespoon mayonnaise

　　1/2 teaspoon fresh lemon juice

　　Rounded 1/8 teaspoon curry powder

　　1 (8- to 10-oz) chicken breast and 1 (8-ounce) whole leg, both with skin and bones

　　

Step 1

Put oven rack in middle position and preheat to 450°F.

　　

Step 2

Bake bread crumbs in a small shallow baking pan until dry but not browned, 2 to 4 minutes. Transfer to a shallow bowl and mix in 1/2 teaspoon salt and 1/4 teaspoon pepper. Leave oven on.

　　

Step 3

Stir together butter, mustard, mayonnaise, lemon juice, curry powder, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl.

　　

Step 4

Brush butter mixture all over chicken, then transfer chicken to bowl of crumbs to coat evenly on both sides, pressing crumbs to help adhere.

　　

Step 5

Bake chicken, skin sides up, in baking pan until well browned and cooked through, 30 to 40 minutes. Let chicken stand 5 to 10 minutes (do not cover).