Baked Mustard-Herb Chicken Legs
Recipe Date:
September 1, 2025
Serving Size:
4
Cook Time:
00:45:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 4 leg-thigh chicken pieces, cut in 2 or 4
- 1 1/2 cups coarse bread crumbs
- 2 tsps minced garlic
- 2 tbsps chopped parsley
- 1 tsp chopped tarragon
- salt & pepper, to taste
- 6 tbsps dijon mustard
Directions
Tasting Notes:
Serena's Tips:
Can sub boneless chx in; use panko instead of bread crumbs; needs to cook for at least 45 min and up to 1 hour to get the skin to cook; maybe broil for 5 min?
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/7031-baked-mustard-herb-chicken-legs
Recipe courtesy of Gary Danko, adapted by Mark Bittman, for the New York Times. Photo courtesy of Julia Gartland for the New York Times.
