Baked Mustard-Herb Chicken Legs
 
adapted from Gary Danko

Time: About 45 minutes

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. 

1. 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. 

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

Yield: 4 servings.