Mustard Roasted Chicken Legs On Arugula Recipes

CRISPY MUSTARD-ROASTED CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
• Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
• Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.

ARUGULA-MUSTARD SALAD

Steps:

• Whisk 2 teaspoons each whole-grain mustard and white wine vinegar, 1/4 teaspoon salt, and pepper to taste in a large bowl. Slowly drizzle in 3 tablespoons olive oil, whisking. Add 3 bunches torn arugula and1/3 cup chopped toasted walnuts and toss.

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.

HONEY-MUSTARD BAKED CHICKEN LEGS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine oil, honey mustard, and honey in a bowl until well combined. Stir in garlic, paprika, chives, basil, adobo seasoning, onion powder, and meat tenderizer. Stir until fully blended.
• Coat the bottom of a glass baking dish with 2 to 3 tablespoons of mustard sauce mixture. Place chicken legs on top and cover with the rest of the sauce mixture. Cover dish with aluminum foil.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 60 to 75 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

MUSTARD-ROASTED CHICKEN LEGS ON ARUGULA

Steps:

• Preheat oven to 450°F.
• Pat drumsticks dry and season with salt and pepper. Coat drumsticks with mustard.
• Combine bread crumbs and sesame seeds in a pie plate and season with salt and pepper. Coat drumsticks with crumb mixture and put in an oiled shallow (1-inch-deep) baking pan. Drizzle with butter.
• Roast drumsticks, turning once, until golden brown and cooked through, 25 to 30 minutes.
• Whisk together oil and vinegar until emulsified, then season with salt and pepper. Toss arugula with dressing and mound on a platter. Arrange drumsticks on greens.

ROASTED CHICKEN LEGS WITH CALABAZA

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Cut the calabaza into wedges; clean out all seeds and pulp and cut away the peels. Put the wedges flat in a baking dish. Drizzle with olive oil and season with salt and pepper on each side.
• Bake in the preheated oven for 15 minutes.
• While squash bakes, combine lime juice, hot sauce, paprika, honey, salt, and pepper. Dry chicken legs and toss in sauce until evenly coated. Place chicken in a separate baking dish.
• When calabaza has baked for 15 minutes, lower oven temperature to 450 degrees F (230 degrees C) and place chicken alongside it.
• Bake until chicken is no longer pink in the centers and juices run clear and calabaza is soft, about 15 minutes. An instant-read thermometer inserted near the bone of a leg quarter should read 165 degrees F (74 degrees C). Remove and plate.

MUSTARD ROASTED CHICKEN LEGS ON ARUGULA

Steps:

• Preheat oven to 450°F
• Pat drumsticks dry and season with salt and pepper. Coat drumsticks with mustard.
• Combine bread crumbs and sesame seeds in a pie plate and season with salt and pepper. Coat drumsticks with crumb mixture and put in an oiled shallow (1-inch-deep) baking pan. Drizzle with butter.
• Roast drumsticks, turning once, until golden brown and cooked through, 25 to 30 minutes.
• Whisk together oil and vinegar until emulsified, then season with salt and pepper. Toss arugula with dressing and mound on a platter. Arrange drumsticks on greens.

ROASTED CHICKEN LEGS WITH VEGETABLES AND ARUGULA

Steps:

• Preheat oven to 450°F. Cut chicken legs into thighs and drumsticks and pat dry. Halve potatoes. Cut bell pepper into 1/2-inch-wide strips and onion into 1/2-inch-thick wedges.
• In a large flameproof roasting pan toss chicken, potatoes, bell pepper, and onion with oil, thyme, and salt and pepper to taste until coated and arrange in one layer, chicken skin side up. Roast chicken and vegetables 30 minutes, or until chicken is cooked through and golden.
• While chicken and vegetables are roasting, discard any coarse stems from arugula and put arugula in a large bowl.
• With tongs transfer chicken and vegetables to bowl with arugula. Add wine to pan and deglaze over moderately high heat, stirring and scraping up brown bits, 1 minute. Pour sauce over chicken and vegetables, tossing, and divide between 2 plates.