This recipe is based on Baked Mustard-Herb Chicken Legs from the New York Times. (A subscription may be required to access the original.)

INGREDIENTS

• 4 Chicken thighs
• 1 cup breadcrumbs. I like to mix about 1/2 Panko and 1/2 seasoned Italian
• 1/2 teaspoon poultry seasoning
• 3 cloves garlic, minced
• 2 Tablespoons chopped fresh parsley
• 6 Tablespoons Dijon mustard
• 1 Tablespoon olive oil
• Salt and pepper
• Paprika

Directions

1. Heat oven to 400 degrees.
2. Combine breadcrumbs and dry spices in a small bowl
3. Combine mustard, olive oil, garlic in another small bowl
4. Put chicken in an 8×8 baking dish, skin side down.
5. Season chicken with salt and pepper. Using the back of a teaspoon spread 1/2 the mustard mix on the chicken. Sprinkle the chicken with 1/2 the breadcrumb mix.
6. Flip the chicken and repeat the previous step on the skin side of the chicken.
7. Sprinkle the top of the chicken with paprika
8. Bake for 30 to 40 minutes until the chicken registers 165