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Baked Mustard-Herb Chicken Legs

5.0(2473)

“A model of simplicity” is how Mark Bittman described this 2004 recipe from the San Francisco chef Gary Danko. Painted with mustard and tossed in an herbed mix of bread crumbs, they go right into an oven, to be pulled out about 30 minutes later. It’s dinner party-worthy fare, made just as easily on a weeknight.

by Mark Bittman

Open original recipe

Dinner, Easy, Weeknight, Main Course

Servings

4 servings

Total time

45 min

Calories / serving

245 kcal

Ingredients (7)

serves

4 leg-thigh chicken pieces, cut in 2, or 8 thighs
1 1/2 cups coarse fresh bread crumbsbread-crumbs
2 teaspoons minced garlicgarlic
2 tablespoons chopped parsleyparsley
1 teaspoon chopped fresh tarragon or other herbtarragon
Salt and pepper to tastesalt-and-pepper
6 tablespoons Dijon mustarddijon-mustard

Instructions (2 steps)

01Heat oven to 400 degrees. Trim excess skin and fat from chicken. Combine bread crumbs, garlic, parsley, tarragon and salt and pepper on a plate or waxed paper. Use a pastry brush to paint mustard lightly on chicken legs. Carefully coat chicken legs with bread crumb mixture.
02Gently place chicken in a roasting pan and bake for 30 to 40 minutes, or until completely cooked. Serve hot or cold.

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Rich recipe — supports nutrition-aware planning.