Roasted Supper: Crispy Chicken or Fish with Dijon & Tarragon

Roasted Supper: Crispy Chicken or Fish with Dijon & Tarragon
  • 4Servings


  • 1 large egg yolk
  • 1 tablespoon dijon mustard
  • 1/2 lemon, juiced
  • salt and pepper
  • 1 cup grapeseed oil
  • 3 tablespoons chopped fresh tarragon
  • 1 - 1 1/4 cups panko breadcrumbs
  • 1/2 cup grated parmigiano-reggiano (a couple of handfuls)
  • 1 pound green beans, halved
  • 1/2 pound cremini or white mushrooms, quartered
  • 2 shallots, thinly sliced lengthwise
  • EVOO, for liberal drizzling
  • 4 pieces (6-8 oz each) chicken (breasts, thighs etc) or thick cut whitefish fillet (such as cod or pollock), seasoned with salt, pepper and seafood or poultry seasoning


Position a rack in the center of the oven and preheat to 450 degrees . In a bowl, whisk the egg yolk, mustard and lemon juice; season with salt. Whisk in the grapeseed oil in a steady stream until it thickens into mayo. Stir in the tarragon. In another bowl, mix the panko and cheese.

On a rimmed baking sheet or baking dish, scatter the green beans, mushrooms and shallots. Drizzle with EVOO; season with salt and pepper.

Slather the mayo on the seasoned chicken or fish and coat with the panko-parm mixture. Arrange the chicken or fish on the vegetables. Roast until cooked through, about 20 minutes for chicken or 15 minutes for fish.