For the citrus slaw:
- Juice of 1 1/2 lemons
- 3 tablespoons acacia honey
- 1/4-1/3 cup extra virgin olive oil (EVOO)
- 1/2 head white cabbage or Savoy cabbage, shredded
- 2 bulbs fennel, trimmed and thinly sliced or shaved on a mandolin
- 5-6 radishes, cut into matchsticks
- 1 red onion, thinly sliced or shaved on a mandolin
- 4 blood oranges, Cara Cara oranges or grapefruits, supremed*
For the chicken:
- 1 cup Dijon mustard
- About 2 tablespoons extra virgin olive oil (EVOO)
- 2 large cloves garlic, grated, finely chopped or pasted
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon rosemary, finely chopped
- 6-8 pieces quartered bone-in, skin-on chicken from small, 2-3-pound chickens (1 1/2 or 2 birds)
- Salt and pepper
- 1 1/2 cups panegratto (fine breadcrumbs)
- About 1/2 cup panko or homemade breadcrumbs
- 1/2 cup grated Pecorino Romano cheese
- About 1/2 teaspoon freshly grated nutmeg
- 2 teaspoons ground pepperoncino (red pepper)
- 1 tablespoon paprika
- 4 tablespoons butter, melted
For the citrus slaw, whisk together the lemon juice, honey and olive oil in a shallow serving bowl. Season with salt and pepper, to taste. To the serving bowl, add the cabbage, fennel, radishes, onion and citrus surpremes. Toss to coat with the dressing and season, to taste.
*To surpreme citrus fruit, cut the top and bottom of the fruit and cut the peel and pith off by following the curve of the fruit. Cut out each section of fruit by slicing the wedges out on both sides of the membrane.
For the chicken, pre-heat the oven to 350°F.
Combine the mustard, EVOO, garlic and herbs.
Season the chicken with salt and pepper on both sides. Slather the chicken with the Dijon mixture.
Combine the breadcrumbs and panko with the cheese, red pepper, paprika, nutmeg and melted butter.
Coat the chicken pieces liberally with the breadcrumbs, pressing them on to adhere.
Arrange the chicken on a wire rack set into a rimmed baking sheet. Bake for about 2 hours, until deeply crispy, golden and cooked through.