ROASTED MUSTARD CHICKEN LEGS

Here is a recipe that I came up with on the weekend. I always buy these multi-pack chicken legs from the grocery store whenever they're on sale, and usually I end up making bbq chicken, or Korean chicken and potatoes, or simple chicken soup. This time I wanted to roast it, but with simple flavours and seasonings. I love putting mustard on pork so I figured why not chicken? What's great about yellow mustard is that it already contains turmeric (a mild flavoured spice with a lot of yellow colour), and vinegar. In my opinion, you get two flavours for the price of one. To make this chicken a bit more figure friendly, I took the skins off and then spiced it up! Try this dish on a weeknight and let the oven do most of the work! Pair it with oven fries and a simple salad and you have dinner ready in no time!

Makes 10 chicken legs

Preheat the oven to 425 degrees F

Baking time: about 40-45 minutes

Ingredients:
  • 10 chicken legs, skins off and scored with a sharp knife
  • 2 tbsp extra virgin olive oil
  • coarse salt and freshly ground black pepper
  • good sprinkle of smoked paprika
  • 1 tbsp dried oregano
  • 1/4 cup yellow mustard (can use a little more if you wish)
  • mango chutney (to serve along side, if you wish)

1. Preheat the oven to 425 F and line a large baking sheet with parchment paper. Set aside for now.

2. Take the skinned chicken legs and place them into a large bowl. Add in the oil, salt, pepper, smoked paprika, dried oregano and yellow mustard. Place the seasoned chicken onto the prepared baking sheet, making sure to space it a bit apart.

3. Place it into the oven to bake for about 40-45 minutes. Make sure to turn the chicken half way through for even cooking. Make sure that the chicken has cooked through. Let the chicken rest for a couple minutes before serving. Serve warm along side mango chutney, oven fries, and a side salad. Eat eat eat!

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