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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.

Source: EatingWell Magazine, March/April 2015


Recipe Summary test

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

1 leg quarter
315 calories; protein 34.6g; carbohydrates 5.7g; dietary fiber 0.2g; sugars 0.4g; fat 16g; saturated fat 5.7g; cholesterol 193.1mg; vitamin a iu 176.7IU; folate 18.6mcg; calcium 28.4mg; iron 1.8mg; magnesium 34.6mg; potassium 401.7mg; sodium 436.1mg; thiamin 0.2mg.

4 1/2 lean meat, 1 fat