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Baked Chicken with Tarragon and Dijon Mustard

EatingWell.com

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Tender roasted chicken quarters coated with Dijon mustard, tarragon, and breadcrumbs.

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RECIPE CATEGORY: Main Dishes
HERB: Tarragon
KEYWORDS: breadcrumbs, butter, mustard

 Ingredients
Instructions

Ingredients

  

  • 3 tablespoons unsalted butter, at room temperature
  • ⅓ cup Dijon mustard
  • 2 tablespoons fresh tarragon, chopped
  • ½ teaspoon ground pepper
  • 8 pieces bone-in chicken leg quarters (4½–5 lb), skin removed
  • ⅔ cup coarse dry breadcrumbs
  • 1 tablespoon extra-virgin olive oil

Instructions

 

  1. Preheat oven to 425°F.
  2. Mash butter with mustard, tarragon and pepper.
  3. Place chicken in roasting pan; brush with mustard mixture. Toss breadcrumbs with oil and press onto chicken.
  4. Roast until golden and an instant-read thermometer in thickest part reads 165°F, 35–45 minutes. Serve with pan juices.

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