Baked Mustard Herb Chicken Legs Thighs Food

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BAKED HERB CHICKEN DRUMSTICKS



Baked Herb Chicken Drumsticks image

Super easy to make in just 30 minutes, our Baked Herb Chicken Drumsticks pair the flavors of tangy mustard with fresh herbs.

Provided by By Inspired Taste

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 6

2 teaspoons chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
1 tablespoon Dijon mustard
1 tablespoon olive oil
1/2 teaspoon salt
2 1/2 lb chicken drumsticks

Steps:

  • Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper.
  • In small bowl, mix rosemary, thyme, mustard, oil and salt. Brush or rub mixture over chicken. Place on cookie sheet.
  • Bake 25 minutes, turning once, or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).

Nutrition Facts : Calories 330, Carbohydrate 0 g, Cholesterol 200 mg, Fat 3, Fiber 0 g, Protein 41 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 0 g, TransFat 0 g

HONEY-MUSTARD BAKED CHICKEN LEGS



Honey-Mustard Baked Chicken Legs image

Baked chicken legs with a sweet, strong flavor throughout. You can also use chicken thighs for this recipe.

Provided by Tarahlynn Sweitzer

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h25m

Yield 2

Number Of Ingredients 11

3 tablespoons canola oil
3 tablespoons honey mustard
4 teaspoons honey
2 large cloves garlic, minced
1 tablespoon paprika
2 teaspoons chopped fresh chives
1 ½ teaspoons dried basil
2 teaspoons adobo seasoning
1 teaspoon onion powder
½ teaspoon meat tenderizer
2 chicken leg quarters with skin

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine oil, honey mustard, and honey in a bowl until well combined. Stir in garlic, paprika, chives, basil, adobo seasoning, onion powder, and meat tenderizer. Stir until fully blended.
  • Coat the bottom of a glass baking dish with 2 to 3 tablespoons of mustard sauce mixture. Place chicken legs on top and cover with the rest of the sauce mixture. Cover dish with aluminum foil.
  • Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 60 to 75 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 602.6 calories, Carbohydrate 28.7 g, Cholesterol 143.6 mg, Fat 36.4 g, Fiber 2.9 g, Protein 43.9 g, SaturatedFat 5.3 g, Sodium 456.5 mg, Sugar 20.7 g

BAKED MUSTARD-HERB CHICKEN LEGS



Baked Mustard-Herb Chicken Legs image

"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.

Provided by Mark Bittman

Categories     dinner, easy, weekday, weeknight, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7

4 leg-thigh chicken pieces, cut in 2, or 8 thighs
1 1/2 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

Steps:

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

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 16 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 609 milligrams, Sugar 3 grams, TransFat 0 grams

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