Mustard Roasted Chicken Legs
1 chicken leg per person- optional to remove the skin
1-2 Tbl. mustard per leg- I prefer horseradish mustard
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 salt and pepper. Top with mustard and spread until it evenly covers the top part of the leg. Top evenly with panko.
3. Roast for 1 hour until the chicken is tender and the coating is crisp and browned on top.