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.

Diana Henry
Source: EatingWell Magazine, March/April 2015


Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees 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 degrees F, 35 to 45 minutes. Serve immediately, drizzled with the cooking juices, if desired.

Nutrition Facts

315 calories; protein 34.6g 69% DV; carbohydrates 5.7g 2% DV; exchange other carbs 0.5; dietary fiber 0.2g 1% DV; sugars 0.4g; fat 16g 25% DV; saturated fat 5.7g 29% DV; cholesterol 193.1mg 64% DV; vitamin a iu 176.7IU 4% DV; vitamin cmg; folate 18.6mcg 5% DV; calcium 28.4mg 3% DV; iron 1.8mg 10% DV; magnesium 34.6mg 12% DV; potassium 401.7mg 11% DV; sodium 436.1mg 17% DV; thiamin 0.2mg 17% DV.

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Rating: 5 stars
The tarragon and mustard is such a lovely combination. Read More