Baked Mustard-Herb Chicken Legs

Painted with mustard, tossed in an herbed mix of breadcrumbs and baked to juicy perfection, these tender chicken legs make for an easy, family friendly weeknight meal. Pair this entrée with roasted potatoes and a refreshing green salad or sautéed vegetables. This is also a fun and easy dish to bring to picnics or other gatherings.

Makes: 4 servings
Time to Cook: 45 minutes

Ingredients

· 4 leg-thigh chicken pieces, cut in 2, or 8 thighs

· 1½ cups coarse fresh breadcrumbs, preferably whole grain or Panko

· 2 teaspoons minced garlic

· 2 tablespoons chopped parsley

· 1 teaspoon chopped fresh tarragon or other herb

· Salt and pepper to taste

· 6 tablespoons Dijon mustard

Cooking Instructions

1. Heat oven to 400 degrees. Trim excess skin and fat from chicken. Combine breadcrumbs, 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.

2. Gently place chicken in a roasting pan and bake for 30 to 40minutes, or until completely cooked. Serve hot or cold.

Nutrition per serving
245 calories; 19 grams protein; 15 grams fat; 4 grams saturated fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 1 gram sugar; 385 milligrams sodium

Recipe from Gary Danko, Adapted by Mark Bittman for NY Times Cooking