Baked Mustard-Herb Chicken Legs

Ingredients

• 4 leg-thigh chicken pieces, cut in 2, or 8 thighs
• 1 ½ cups coarse fresh bread crumbs
• 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    371 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 23 grams protein; 67 milligrams cholesterol; 609 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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

45 minutes