Chicken legs with honey-mustard crumb coating

 

                If you like, double the amount of honey-mustard mixture and set aside half, before coating the chicken, to use as a dipping sauce.

               This dish is equally delicious at room temperature, and it's great for picnics.

Makes 4 servings

• ¼ cup Dijon mustard
• 2 tablespoons honey
• 1 tablespoon lemon juice
• ½ teaspoon leaf oregano, crumbled
• Pinch of ground cloves
• 4 whole chicken legs wtih thighs, skinned and cut halfway through thigh-leg joint
• 1 cup fresh bread crumbs
• 4 teaspoons vegetable oil

1. Whisk together mustard, honey, lemon juice, oregano and cloves in shallow pie plate.
2. Dip chicken in mustard mixture to coat ; dip in bread crumbs.
3. Place on wire rack that as been sprayed with nonstick vegetable-oil cooking spray ; refrigerate 1 hour.
4. Prehet oven to 400F.
5. Line baking sheet with aluminium foil, spray with nonstick vegetable-oil cooking spray ; lay chicken pieces on baking sheet and drizzle chicken with oil.
6. Bake in preheated oven for 25 minutes or until crisp and cooked through ; serve with additional sauce, if you wish.

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