Mustard Chicken

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The baked mustard on chicken combination works because of the heat, which coats the chicken and thickens and dries at it cooks. This recipe is from Sassy Radish: www.sassyradish.com

Shared by svenetos

Ingredients

4 chicken legs (thighs included, about 2 1/2 pounds) or 8 drumsticks
2 tsp. chopped fresh thyme and sage
Sea salt
freshly ground black pepper
4 Tbs. Dijon mustard
1/3 C. panko or whole wheat breadcrumbs
2 Tbs. melted butter
6 C. mesclun or other greens

Directions

Heat the oven to 325 degrees. Rinse the chicken legs and pat them dry. In a separate bowl, mix together the herbs and the mustard. Season the legs well with salt and pepper. Spread the mustard mixture over the skin side of each leg to coat thinly. Lay the legs in a shallow baking dish, leaving space between them. Sprinkle evenly with the panko or breadcrumbs and drizzle evenly with the melted butter. Roast 1- 1 1/2 hours, or until the meat is very tender and the coating is crisp. Serve on a bed of mesclun (no dressing is needed as the chicken juices and mustard will coat the salad).

This recipe and photo are published with permission by Sassy Radish: http://www.sassyradish.com