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Chicken Legs Roasted with Mustard

4 chicken legs (thighs included, about 2 1/2 pounds)
2 teaspoons fresh, minced herbs, such as a mixture of sage, thyme and tarragon or marjoram

Sea salt
Freshly ground black pepper
4 tablespoons Dijon mustard or tarragon mustard

1/3-cup panko or fine bread crumbs

2 tablespoons Medium Extra Virgin Olive Oil (Nocellara del Belice or Arbequina)
~Heat the oven to 325-degrees
~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 olive oil
~Roast about an hour or until the meat is very tender and the coating is crisp

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