Baked Chicken With Tarragon & Dijon Mustard

Name: Baked Chicken With Tarragon & Dijon Mustard
Total time: 1 min
Ingredients: 3 tablespoons unsalted butter, at room temperature; ⅓ cup Dijon mustard; 2 tablespoons chopped fresh tarragon; ½ teaspoon ground pepper; 8 eaches bone-in chicken leg quarters (4 1/2-5 pounds), skin removed; ⅔ cup coarse dry breadcrumbs; 1 tablespoon extra-virgin olive oil

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Total: 1 hours

Author : Diana Henry

Baked Chicken With Tarragon & Dijon Mustard

Ingredients

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3 tablespoons unsalted butter, at room temperature⅓ cup Dijon mustard2 tablespoons chopped fresh tarragon½ teaspoon ground pepper8 eaches bone-in chicken leg quarters (4 1/2-5 pounds), skin removed⅔ cup coarse dry breadcrumbs1 tablespoon extra-virgin olive oil

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Instructions

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Step 1

Preheat oven to 425 degrees F.

Step 2

Mash butter with mustard, tarragon and pepper in a bowl until combined. Place chicken in a roasting pan (or large baking dish) and brush the tops and sides with the mustard mixture. Toss breadcrumbs and oil in a bowl. Press the breadcrumbs onto the chicken.

Step 3

Roast the chicken until the breadcrumbs are golden brown and an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 35 to 45 minutes. Serve immediately, drizzled with the cooking juices, if desired.