Wednesday, April 30, 2014

Chicken Legs

My foodie fanatic friend (try saying that 10 times fast) sent me this recipe awhile back and I finally got around to making it last night. This dish reminded me just how much I love spicy brown mustard. New weekday staple! 

4 chicken legs (thighs included)
2 t fresh, minced herbs - sage, thyme, tarragon
salt & pepper
4 T dijon or spice brown mustard
1/3 c Panko
2 T melted butter

1. Heat the oven to 325 degrees.

2. Rinse the chicken legs and pat them dry. Rub them all over with the minced fresh herbs. Season well with salt and pepper. Brush the mustard 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.

3. Roast about an hour or until the meat is very tender and the coating is crisp.

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