Baked Mustard Herb Chicken Legs Thighs Recipes

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.

Steps:

• Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
• Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
• Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.

Steps:

• Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
• Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.
• Pour over the chicken.
• Bake in preheated oven for one hour, or until sauce is caramelized.
• Could also use wings or pork ribs.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine Dijon mustard, grainy mustard, honey, soy sauce, tarragon, and ginger in a large bowl. Rinse chicken thighs under cold water and pat dry with paper towels. Add chicken thighs to the bowl and toss to coat. Transfer to a baking pan and spoon sauce over the thighs.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Spoon sauce over chicken thighs and serve.

Steps:

• De-bone chicken.
• Mix the oil, herbs, mustard and vinegar.
• Coat chicken and marinade overnight in the fridge.
• Get bbq or grill sizzling hot.
• Place chicken skin side down.
• Expect smoke and sizzling.
• Cool until skin is brown and crispy, turning after 4-5 minutes.
• Continue cooking until juices run clear - roughly 4-5 further minutes.
• Serve with a sprinkle of sea salt and a squeeze of lemon.

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).

Steps:

• Oven at 350°F.
• In a bowl, mix yogurt, mustard and ginger root.
• In a second bowl, mix breadcrumbs and seasonings.
• Dip the chicken in the yogurt mixture, then the breadcrumb mixture. Warning, this part is a bit messy --
• Place on a baking sheet sprayed with Pam, or lined with parchment paper.
• Bake for 35 minutes, till cooked through and golden brown.
• Exchanges: 1 starch, 4 protein.