Baked Mustard Herb Chicken Legs Thighs Recipes

BAKED HERB CHICKEN DRUMSTICKS

Steps:

• Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper.
• In small bowl, mix rosemary, thyme, mustard, oil and salt. Brush or rub mixture over chicken. Place on cookie sheet.
• Bake 25 minutes, turning once, or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).

MUSTARD CHICKEN THIGHS

Steps:

• Mix Dijon mustard, olive oil, Worcestershire, garlic, hot sauce, and paprika together in a bowl. Add chicken thighs and coat well. Cover and let sit in the refrigerator 2 hours to overnight.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a broiling pan.
• Place chicken thighs in the prepared pan; discard excess marinade.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 45 minutes.

CRISPY AND TENDER BAKED CHICKEN THIGHS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Arrange chicken thighs on prepared baking sheet.
• Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper together in a small container with a lid. Close the lid and shake container until spices are thoroughly mixed. Sprinkle spice mixture liberally over chicken thighs.
• Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

BAKED MUSTARD-HERB CHICKEN LEGS

Steps:

• Heat oven to 400 degrees. Trim excess skin and fat from chicken. Combine bread crumbs, garlic, parsley, tarragon and salt and pepper on a plate or waxed paper. Use a pastry brush to paint mustard lightly on chicken legs. Carefully coat chicken legs with bread crumb mixture.
• Gently place chicken in a roasting pan and bake for 30 to 40 minutes, or until completely cooked. Serve hot or cold.

CRISPY BAKED CHICKEN LEGS

Steps:

• Preheat your oven to 425 degrees F. Lightly grease a rimmed baking dish with olive oil. A 9 X 13-inch baking dish should work.
• Place the chicken legs in the prepared baking dish. Generously spray their tops with olive oil and sprinkle them with the seasonings.
• Bake, uncovered, until the skin is crisp and browned and the internal temperature reaches 165 degrees F, 40-45 minutes. Check the chicken after the first 30 minutes. If the skin or the spices seem to be browning too much, loosely cover it with foil and continue baking.
• Allow the chicken to rest for 5 minutes before serving.

BAKED CHICKEN LEGS WITH BEST MARINADE

Steps:

• In a small bowl, combine all of the marinade ingredients and stir or whisk together until well blended .
• Transfer chicken legs to a large mixing bowl or a large ziploc bag. Pour the marinade over the chicken and toss with your hands to evenly coat the chicken, pushing some of the marinade under the skin of each chicken leg for richer flavor. Cover with plastic wrap and marinate 6 hours or overnight, tossing chicken once while marinating.
• Preheat oven to 400˚F and line a rimmed baking sheet with foil or a silpat. Arrange chicken skin-side-down and bring chicken to room temp while oven preheats. Brush chicken legs with any extra marinade left in the mixing bowl. Bake at 400˚F in the center of oven for 25 minutes skin-side-down then turn the chicken legs over and bake additional 25 minutes skin-side-up. For crispier skin, broil on high heat 2 to 3 minutes or until skins have browned.*

HONEY MUSTARD CHICKEN MARINADE

Steps:

• Add all ingredients (mustard, honey, apple cider vinegar, garlic powder, paprika, salt, pepper, cayenne pepper) into a small bowl and mix well.
• Place the chicken and marinade into a ziploc plastic storage bag, then squeeze out all of the air and seal securely.
• Massage the marinade into the chicken for a minute or two.
• For best results allow the chicken and marinate in the refrigerator for at least 4 hours. Freeze for up to 3 months.

EASY HERB BAKED CHICKEN

Steps:

• Preheat oven to 375°F (190°C).
• Put flour, cornmeal and spices into a resealable plastic bag. Close bag and shake ingredients to mix.
• Spray a large shallow baking dish with vegetable cooking spray.
• Add chicken pieces to bag and shake to coat.
• Place coated chicken on the baking dish and bake until nicely browned and the internal temperature of the chicken reaches 165°F (74°C).