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Baked Chicken with Tarragon & Dijon Mustard
Baked Chicken with Tarragon & Dijon Mustard
1 Review
From: EatingWell Magazine, March/April 2015
For the crispiest coating in this healthy baked chicken recipe, be sure to start with coarse dry breadcrumbs, or toast fresh breadcrumbs in the oven until they're dry before pressing onto the chicken. If you like, prepare this dish with 8 thighs and 8 drumsticks instead of the leg quarters—the cooking time stays the same.
- By: Diana Henry EatingWell Recipe Contributor
Ingredients 8 servings
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Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 3 tablespoons unsalted butter, at room temperature
- ⅓ cup Dijon mustard
- 2 tablespoons chopped fresh tarragon
- ½ teaspoon ground pepper
- 8 bone-in chicken leg quarters (4½-5 pounds), skin removed
- ⅔ cup coarse dry breadcrumbs
- 1 tablespoon extra-virgin olive oil
Preparation
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Active
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Ready In
- Preheat oven to 425°F.
- Mash butter with mustard, tarragon and pepper in a bowl until combined. Place chicken in a roasting pan (or large baking dish) and brush the tops and sides with the mustard mixture. Toss breadcrumbs and oil in a bowl. Press the breadcrumbs onto the chicken.
- Roast the chicken until the breadcrumbs are golden brown and an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, 35 to 45 minutes. Serve immediately, drizzled with the cooking juices, if desired.
- Serving size: 1 leg quarter
- Per serving: 315 calories; 16 g fat(6 g sat); 0 g fiber; 6 g carbohydrates; 35 g protein; 19 mcg folate; 193 mg cholesterol; 0 g sugars; 0 g added sugars; 177 IU vitamin A; 0 mg vitamin C; 28 mg calcium; 2 mg iron; 436 mg sodium; 402 mg potassium
- Carbohydrate Servings: ½
- Exchanges: 4½ lean meat, 1 fat
Reviews 1
February 15, 2017
By: Penelope Wall
The tarragon and mustard is such a lovely combination.
