Chicken Legs Roasted with Mustard

Cooking Time: 45-60 min    Servings: 4


  • 4 chicken legs (thighs included, about 2 ½ lb)
  • 2 teaspoons fresh, minced herbs, such as sage, thyme, tarragon or marjoram
  • sea salt 
  • freshly ground black pepper
  • 4 tablespoons Dijon mustard or tarragon mustard
  • 1/3 c panko or fine bread crumbs
  • 2 tablespoons Olive Scene medium Extra Virgin Olive Oil 


  1. Heat the oven to 325 degrees.
  2. Rinse the chicken legs and pat them dry.
  3. Rub them all over with the minced fresh herbs.
  4. Season well with salt and pepper.
  5. Brush the mustard over the skin side of each leg to coat thinly.
  6. Lay the legs in a shallow baking dish, leaving space between them.
  7. Sprinkle evenly with the panko or breadcrumbs and drizzle evenly with the olive oil.
  8. Roast about an hour or until the meat is very tender and the coating is crisp.