Baked Mustard-Herb Chicken Legs Recipe (2024)

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

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

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.

Such a great meal for how simple and easy it is to prepare. Used panko and a mixture of dried rosemary/parsley instead of fresh. Turned out great! Thought it could use a little heat - going to make it with some red pepper flakes or a pinch of cayenne in the mixture next time.

This is very similar to a recipe in "Home Cooking" by the fabulous and much missed Laurie Colwin (published in 1988).She also wrote for Gourmet. She passed away in 1992. She was a great writer of fiction and cooking/recipe type musings, and had a very cozy style. I still miss her.

Delicious! I had quite a lot of the breadcrumb mix and mustard left over, even after generously applying both. Next time I would use only 1 cup of breadcrumbs and 4 tablespoons mustard. Will definitely add to my repertoire! Husband and 10 year old both loved it.

Great recipe! Very simple yet quite good. As someone else mentioned, the quality of the Dijon is pretty important. Didn't have bread on hand so used the canned crumbs. Used all thighs which were good sized and 4 Tbls. of Dijon was more than enough and that was slathering the mustard on liberally. Used parchment paper on a heavy baking pan which helped in easy cleanup. Fresh herbs as directed and even left the skin on. Guess what...hardly any grease & benefit of extra flavor. Thank you.

I didn’t really follow the recipe but it turned out great. I put some Dijon mustard in a gallon sized ziplock and threw in the chicken and shook it around. Then in another ziplock I put in everything else. I only had whole grain unseasoned bread crumbs so I added extra garlic, Italian seasonings, and onion powder. Now thinking about it, I would add some grated Parmesan cheese next time. Then I added everything else and shook it. Then added the mustard coated chicken and shook it again.

Did with bone-in pork chops. Great!

Delicious! I have started doing an even simpler weeknight version where I brush chicken breasts in dijon, cover them in a panko-parm-black pepper mixture and then bake until crisp outside and tender inside. I served them with haricot vert blanched & sauteed w garlic.. simple, very flavorful, beautiful and quite quick.

If you're avoiding gluten, I've been making something similar for many years. Forget the breadcrumbs and mix the mustard and herbs with lemon juice.

I cooked this twice. My family and I preferred it using boneless chicken breasts. The mustard gave it a nice tangy flavor. I used basil instead of tarragon since I have a bunch of basil growing in my backyard. It was delicious.

This recipe is so simple and the result is luscious and delicious. The quality of the Dijon mustard is key.

I'm guessing the problem is that panko are dried bread crumbs, while the recipe calls for fresh. Fresh crumbs (I just tear up some fresh bread and whirl it in the blender) won't soak up the mustard because they are more moist. I love panko and it is definitely a pantry staple for us, but some things really do need to be made with fresh breadcrumbs.

Use same mustard/crumbs to coat a rack of lamb (1/4" thick coating), just smack it on the outside of the rack. Absolutely must use a quality Dijon mustard. To those afraid of mustard, it doesn't taste like mustard, it tastes like something magical!

These are grown up chicken tenders!

This is delicious and very easy. It's also basically a rehash of Julia Child's Deviled Chicken in The Way to Cook.

Used parsley and grated parmigiana cheese and shichimi togsrshi with panko

The flavors were good and the chicken was juicy, however the bread crumb coating was all on the chicken skin, one bite and the whole thing comes off. The topside was crisp but the underside was soggy where the breadcrumb coating was. If I did this again, I would be tempted to do this on skinless chicken pieces or only coat the topside. Soggy is not appealing. The ease of this recipe is worth trying it again, but adjusting a few things to fit your needs.

Used a mixture of panko and canned bread crumbs, seasoned with salt, basil and garlic. Delicious!!

Yumm! Everyone liked.

If you are looking for a classé Shake and Bake recipe from the 90s, this is it.

Delish!! Used boneless skinless thighs. Tossed them in a bowl with a big spoonful of mustard rather than the brush technique as suggested by a commenter, and cooked on a well-oiled baking sheet. Benefitted from a squeeze of lemon. Served with mashed sweet potatoes and sautéed snap peas.

I’m not sure why the breading recipe makes so much. I had 12 drumsticks and used less than half of it. I suggest cutting it by 1/3-1/2. Otherwise delicious!

Used two packs of chicken thighs

Meh! Doesn't justify the hype IMHO. I made this following the recipe exactly, but I found the dish to be rather bland, the mustard barely noticeable, the coating only so-so, the tarragon hardly noticeable. Perhaps my problem was using thighs rather than legs, especially given that these days thighs seem to come from a variety of birds known as Chickosaurus Rex.

Super tasty, easy recipe! I used 5 drumsticks and no thighs (that’s all I could get at the store) but the skin crisped up just fine. It pairs really well with Mark Bittman’s Brussels sprouts—same oven temp and similar cook time.

i took the advice of Maureen from 6 yeas ago and used crushed pumpkin seeds instead of breadcrumbs. It worked out really well, thank you! So nice to be able learn from one another (:

I tried it. In my view, crispy skin is what makes roasted chicken legs delicious. Coating the chicken skin with a crispy crust was appealing, but making the skin mushy in the process felt like a bad deal.

Not that great. Used panko and even that didn't crisp up.