- 4
5/5
(1 Votes)
Ingredients
- 1/4 cup Dijon-style mustard
- 2 tablespoons honey
- 3 1/2 teaspoons lemon juice
- 1/2 teaspoon leaf oregano, crumbled
- 1/8 teaspoon ground cloves
- 4 whole chicken legs with thighs (about 2 1/2 pounds), skinned and cut halfway through thigh-leg joint
- 1 cup fresh bread crumbs
- 4 teaspoons vegetables oil
Preparation
Step 1
Whisk together mustard, honey, lemon juice, oregano and cloves in shallow pie plate. Dip chicken in mustard mixture to coat. Dip in bread crumbs. Place on wire rack that has been sprayed with nonstick vegetable oil cooking spray. Refrigerate 1 hour.
Preheat oven to hot (400 degrees). Line baking sheet with aluminum foil. Spray with nonstick vegetable oil cooking spray. Lay chicken pieces on baking sheet. Drizzle chicken with oil
Bake in preheat hot oven (400 degrees) for 25 minutes or until crisp and cooked through. Serve with additional sauce, if you like.
*Make-Ahead Tip:*
The honey-mustard mixture can be made several hours or a day ahead and refrigerated, covered.