Pin It
Chicken legs are truly underestimated. Although they pale in comparison to the desirable breast, the legs are high in flavor and low on cost. If cooked correctly there is a great balance between richness and savory meaty taste. These legs are easy to prepare and a family favorite. Kids love eating with their hands and with chicken legs they are allowed - with a stack of napkins nearby.
Chicken legs are truly underestimated. Although they pale in comparison to the desirable breast, the legs are high in flavor and low on cost. If cooked correctly there is a great balance between richness and savory meaty taste. These legs are easy to prepare and a family favorite. Kids love eating with their hands and with chicken legs they are allowed - with a stack of napkins nearby.
The lightly spicy crust on these legs, lock in the juices and when cooked in such a high temperature the skin browns and crisps up perfectly. I served my legs with some steamed brown rice and a green salad that brought a real freshness to the dinner. Chicken legs should be treated with respect and can truly stand on their own (sorry, I couldn’t help myself).
8 chicken legs
1/3 cup Dijon mustard
1 Tbsp. horseradish
1 cup panko breadcrumbs
1 Tbsp. olive oil
2 Tbsp. unsalted butter, melted
Heat oven to 450 degrees. Combine mustard and horseradish. Coat chicken legs with mustard mixture. Season panko with salt and pepper to taste and place in a shallow dish or pan. Roll chicken legs in breadcrumbs and place on a baking sheet coated with olive oil. Drizzle with butter.
Bake chicken legs, turning once until golden brown and cooked through, approximately 40 minutes.
Check out Fit and Fabulous Fridays at Amee's Savory Dish
