So I make roasted chicken instead. My favorite roasted chicken, covered in za'atar, slathered in mustard and topped with panko. Happily roasting away, the panko and mustard forming a satisfying crunchy outer layer and possibly with some shredded brussel sprouts hanging out to the side, soaking in the juices of the chicken and the mustard. It's my favorite weeknight meal. Simple, healthy, comforting, soothing. It may not be soup but it definitely warms the soul.Mustard Roasted Chicken Legs
Adapted from Madeleine Kamman's recipe
1 chicken leg per person- optional to remove the skin
1 Tbl. mustard per leg
1 tsp. za'atar per leg- can use fresh or dried herbs too (rosemary, thyme, oregano, marjoram all work well)
1 1/2 tsp panko per leg
salt and pepper to taste
1. Preheat oven to 350.
2. Pat legs dry and sprinkle on salt and pepper on both sides. Leave chicken skin side up if cooking with skin on. Sprinkle on herb mixture of choice. Top with mustard and spread until it evenly covers the top part of the leg. Top evenly with panko.
3. I shred brussel sprouts and lay to the side, sprinkling with olive oil and a pinch of salt, but you can use any leafy green, such as collards, kale or chard. This step is optional depending on your preference.
4. Roast for 1 hour until the chicken is tender and the coating is crisp.