Baked Chicken with Tarragon and Dijon Mustard
Tender roasted chicken quarters coated with Dijon mustard, tarragon, and breadcrumbs.
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
- Preheat oven to 425°F.
- Mash butter with mustard, tarragon and pepper.
- Place chicken in roasting pan; brush with mustard mixture. Toss breadcrumbs with oil and press onto chicken.
- Roast until golden and an instant-read thermometer in thickest part reads 165°F, 35–45 minutes. Serve with pan juices.
