Baked Mustard-Herb Chicken Legs

Recipe from Gary Danko

Adapted by Mark Bittman

Baked Mustard-Herb Chicken Legs
Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Total Time
45 minutes
Rating
5(2,400)
Comments
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“A model of simplicity” is how Mark Bittman described this 2004 recipe from the San Francisco chef Gary Danko. Painted with mustard and tossed in an herbed mix of bread crumbs, they go right into an oven, to be pulled out about 30 minutes later. It’s dinner party-worthy fare, made just as easily on a weeknight. —Mark Bittman

Featured in: THE MINIMALIST; Crossing Over to the Dark Side

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Ingredients

Yield:4 servings
  • 4leg-thigh chicken pieces, cut in 2, or 8 thighs
  • 1½cups coarse fresh bread crumbs
  • 2teaspoons minced garlic
  • 2tablespoons chopped parsley
  • 1teaspoon chopped fresh tarragon or other herb
  • Salt and pepper to taste
  • 6tablespoons Dijon mustard
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

245 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 19 grams protein; 385 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 2

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

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Ratings

5 out of 5
2,400 user ratings
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Comments

Marla B.

I'd rather make this using boneless & skinless chicken breasts. Any suggestion on baking time & temperature?

Maureen

I avoid gluten whenever possible and one of my tricks is to substitute bread crumbs or panko with crushed pumpkin seeds. This recipe was delicious.

K

Used panko in place of fresh crumbs and rosemary in place of tarragon. Worked out fine, a quick week night supper.

John

Just an amazingly simple, tasty, easy meal that you can throw together quickly. Love the addition of tarragon. I think of this as a healthier, "classier" version of fried chicken. You can also pack it up for a picnic and eat cold.

Mary J

Absolutely delicious. I used Italian panko with Grey Poupon mustard on bone- in thighs with skin. It took exactly 40 minutes. This recipe will go on rotation!

Denise

This has been in regular rotation for a while now. Pantry friendly and it never fails. We love it for its flavor and simplicity, especially when we're way too tired to cook midweek, but want something quick and delicious. There's an addition of grated parm when we're feeling fancy, and always extra herbs and garlic.

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Credits

Adapted from Gary Danko

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