Baked Mustard-Herb Chicken Legs

Source: The Minimalist

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.