Best 8 Mustard Roasted Chicken Legs On Arugula Recipes

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Mustard Roasted Chicken Legs on Arugula: A Flavorful and Easy Meal

If you're looking for a delicious and easy weeknight meal, look no further than Mustard Roasted Chicken Legs on Arugula. This dish is packed with flavor, thanks to the tangy mustard sauce and the roasted vegetables. Plus, it's incredibly easy to make, with just a few simple steps.

The chicken is first marinated in a mixture of Dijon mustard, olive oil, garlic, and herbs. This helps to infuse the chicken with flavor and keep it moist during roasting. Then, the chicken is roasted in the oven until it's cooked through. While the chicken is roasting, you can prepare the roasted vegetables. Simply toss your favorite vegetables with olive oil, salt, and pepper, and then roast them in the oven until they're tender.

Once the chicken and vegetables are cooked, it's time to assemble the dish. Simply place a bed of arugula on a plate, and then top with the roasted chicken and vegetables. Drizzle with the remaining mustard sauce, and enjoy!

This dish is not only delicious, but it's also very versatile. You can use any type of vegetables you like, and you can adjust the amount of mustard sauce to your liking. You can also serve the chicken and vegetables over rice or pasta, if desired.

Here are some additional tips for making Mustard Roasted Chicken Legs on Arugula:

* Use a variety of vegetables for roasting. This will add color and flavor to the dish.
* Don't overcrowd the roasting pan. This will prevent the vegetables from cooking evenly.
* Roast the vegetables until they're tender, but not mushy.
* Serve the dish immediately, while the chicken and vegetables are still warm.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY MUSTARD-ROASTED CHICKEN



Crispy Mustard-Roasted Chicken image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 3 servings

Number Of Ingredients 10

4 cloves garlic
1 tablespoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
2 cups panko (Japanese bread flakes)
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons good olive oil
2 tablespoons unsalted butter, melted
1/2 cup Dijon mustard, such as Grey Poupon
1/2 cup dry white wine
1 (3 1/2- to 4-pound) chicken, cut in eighths

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.

HONEY-MUSTARD BAKED CHICKEN LEGS



Honey-Mustard Baked Chicken Legs image

Baked chicken legs with a sweet, strong flavor throughout. You can also use chicken thighs for this recipe.

Provided by Tarahlynn Sweitzer

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h25m

Yield 2

Number Of Ingredients 11

3 tablespoons canola oil
3 tablespoons honey mustard
4 teaspoons honey
2 large cloves garlic, minced
1 tablespoon paprika
2 teaspoons chopped fresh chives
1 ½ teaspoons dried basil
2 teaspoons adobo seasoning
1 teaspoon onion powder
½ teaspoon meat tenderizer
2 chicken leg quarters with skin

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).

Nutrition Facts : Calories 602.6 calories, Carbohydrate 28.7 g, Cholesterol 143.6 mg, Fat 36.4 g, Fiber 2.9 g, Protein 43.9 g, SaturatedFat 5.3 g, Sodium 456.5 mg, Sugar 20.7 g

ROAST CHICKEN WITH BREAD AND ARUGULA SALAD



Roast Chicken With Bread and Arugula Salad image

Provided by Ina Garten

Categories     main-dish

Time P1DT1h40m

Yield 4 servings

Number Of Ingredients 17

1 (4- to 4 1/2-pound) whole chicken, preferably Bell & Evans
4 sprigs fresh thyme
2 large garlic cloves, smashed flat
1 lemon, quartered
2 teaspoons fine sea salt, plus extra for serving
1/2 teaspoon freshly ground black pepper
3 to 4 (3/4-inch-thick) slices country bread
Good olive oil
Arugula Salad, recipe follows
1/4 cup Champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
1/2 cup thinly sliced scallions, white and green parts (3 scallions)
2 tablespoons dried currants
6 cups baby arugula, lightly packed (6 to 8 ounces)

Steps:

  • Place the chicken in a baking dish. Using your fingers, gently loosen the skin from the breasts and thighs without breaking the skin. Carefully slide the sprigs of thyme and the garlic under the skin. Put the lemon in the cavity. Tie the legs together and tuck the wings under the body. Sprinkle with 2 teaspoons of sea salt and the pepper, cover the dish tightly with plastic wrap, and refrigerate for 24 to 48 hours.
  • Preheat the oven to 500 degrees F. (Be sure your oven is very clean!) Place the bread in a medium (10-inch) cast-iron skillet in a single layer. Brush the chicken with olive oil and place it, breast side up, on top of the bread. Roast for 30 minutes, turn it over and roast for 15 minutes, until the juices run clear when you cut between the leg and the thigh. Wrap the skillet tightly with aluminum foil and allow the chicken to rest at room temperature for a full 30 minutes. (Don¿t worry; it will stay hot.) The bread will be almost burnt on the bottom and soft with the pan drippings on top.
  • Place the Arugula Salad in a very large, shallow serving platter. Put the chicken and the bread on a cutting board. Cut the bread into 1-inch squares and sprinkle them on the salad. Carve the chicken thickly (see note) and place it on top of the salad. Spoon the pan juices over the chicken, sprinkle it with sea salt, and serve warm.
  • Whisk the vinegar, mustard, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl or glass measuring cup. Whisk in the olive oil, stir in the scallions and currants, and set aside.
  • Place the arugula in a large bowl, add the vinaigrette, and toss well.

SHEET-PAN ROAST CHICKEN AND MUSTARD-GLAZED CABBAGE



Sheet-Pan Roast Chicken and Mustard-Glazed Cabbage image

This hearty one-pan meal is inspired by the classic combination of sausage and sauerkraut, but with chicken in place of pork and fresh cabbage instead of fermented. Cabbage slices are brushed with a simple mustard vinaigrette, then roasted underneath chicken thighs that have been seasoned with cumin and coriander. In the heat of the oven, the chicken crisps, the cabbage softens and the red onion becomes jammy and sweet. Serve with crusty bread and additional mustard on the side.

Provided by Alexa Weibel

Categories     dinner, weekday, poultry, vegetables, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

1/2 cup olive oil, plus more for brushing and drizzling
2 tablespoons stone-ground coarse mustard, plus more for serving
4 garlic cloves, minced
4 teaspoons apple cider vinegar
4 teaspoons cumin seeds
Kosher salt and black pepper
1 medium head green cabbage (about 2 1/2 pounds)
2 medium red onions, peeled, then cut into 1/2-inch rounds
1/4 cup drained capers
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
6 bone-in, skin-in chicken thighs (about 3 pounds total)
Torn fresh parsley, dill or arugula sprigs, for garnish

Steps:

  • Heat the oven to 425 degrees. Prepare the dressing: In a small bowl, whisk together 1/2 cup olive oil with the mustard, garlic, vinegar and cumin seeds. Season generously with salt and pepper.
  • Prepare the cabbage: Halve the cabbage lengthwise through the core, then cut each half into 1-inch-thick wedges. (Make sure to continue cutting lengthwise through the core to keep the pieces intact.) You should have about 16 pieces.
  • Add the cabbage wedges to a large (13-by-18-inch) baking sheet. Brush all the wedges with half the vinaigrette, then carefully turn and brush the other side with remaining vinaigrette. Arrange in an even layer, then season generously with salt and pepper. On a separate baking sheet, brush the red onion rounds with olive oil on both sides; season generously with salt and pepper. Add the onion rounds to the cabbage wedges, interspersing the red onion and cabbage and tucking some onion rounds partly underneath. Sprinkle the capers evenly on top.
  • Prepare the chicken: In a small bowl, toss the coriander and cumin with 1 tablespoon salt and 1 1/2 teaspoons pepper. Place the chicken on the sheet pan where you oiled the onions and drizzle with olive oil all over, then rub the seasoning all over the chicken. Arrange the chicken pieces on top of the cabbage and onions, skin-side up.
  • Transfer to the oven and roast until the chicken is cooked through and the cabbage is lightly browned in spots and tender, about 35 to 40 minutes. Top with parsley or dill and serve immediately, passing more mustard on the side.

MUSTARD ROASTED CHICKEN LEGS ON ARUGULA



Mustard Roasted Chicken Legs on Arugula image

Make and share this Mustard Roasted Chicken Legs on Arugula recipe from Food.com.

Provided by dicentra

Categories     Chicken Thigh & Leg

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 -2 1/4 lbs chicken drumsticks
1/3 cup horseradish mustard
1/2 cup dry breadcrumbs
2 tablespoons sesame seeds
2 tablespoons unsalted butter, melted
2 tablespoons extra virgin olive oil
1 tablespoon cider vinegar
4 cups arugula, torn into pieces

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.

Nutrition Facts : Calories 561.7, Fat 35.3, SaturatedFat 10.5, Cholesterol 199.5, Sodium 294.6, Carbohydrate 11.5, Fiber 1.5, Sugar 1.3, Protein 47

OVEN-BAKED CHICKEN BREASTS WITH LEMON-MUSTARD ARUGULA SALAD



Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad image

Provided by Jeanne Thiel Kelley

Categories     Chicken     Mustard     Bake     Marinate     Kid-Friendly     Quick & Easy     Dinner     Lemon     Arugula     Bon Appétit     Small Plates

Yield Makes 6 servings

Number Of Ingredients 30

Marinade:
1 1/3 cups buttermilk
1/4 cup Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 garlic cloves, pressed
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
6 chicken breast halves with skin and bones (about 4 pounds)
Coating:
1 1/3 cups panko (Japanese breadcrumbs)*
3/4 cup grated Parmesan cheese
6 tablespoons all purpose flour
1 tablespoon minced fresh thyme
1 1/2 teaspoons finely grated lemon peel
1 1/2 teaspoons dry mustard
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons butter, melted
Salad:
3 tablespoons fresh lemon juice
1 tablespoon minced shallot
1 1/2 teaspoons Dijon mustard
1 teaspoon minced fresh thyme
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
1 5-ounce package arugula
1 ounce Parmesan cheese, shaved with vegetable peeler into strips

Steps:

  • For marinade:
  • Whisk first 7 ingredients in large bowl. Add chicken; turn to coat. Cover and chill overnight, turning occasionally.
  • For coating:
  • Mix first 10 ingredients in another large bowl. Place 1 wire rack on each of 2 rimmed baking sheets. Remove 1 chicken breast from bowl. Turn chicken breast in coating mixture. Transfer to rack, skin side up. Repeat with remaining chicken breasts, arranging 3 breasts on each rack. Let stand 30 minutes.
  • Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Drizzle 1/2 tablespoon melted butter over each breast. Place 1 baking sheet on top rack and second sheet on bottom rack.
  • Bake chicken 20 minutes. Reverse baking sheets. Bake until coating is browned and instant-read thermometer registers 160°F when inserted into thickest part of breast, about 20 minutes longer.
  • For salad:
  • Meanwhile, whisk first 5 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with pepper.
  • Place arugula and Parmesan in large bowl. Add some of dressing; toss to coat. Season to taste with salt and pepper.
  • Place 1 chicken breast on each plate. Divide salad among plates and serve.

BAKED MUSTARD-HERB CHICKEN LEGS



Baked Mustard-Herb Chicken Legs image

"A model of simplicity" is how Mark Bittman described this 2004 recipe from the San Francisco chef Gary Danko. Painted with mustard and tossed in an herbed mix of bread crumbs, they go right into an oven, to be pulled out about 30 minutes later. It's dinner party-worthy fare, made just as easily on a weeknight.

Provided by Mark Bittman

Categories     dinner, easy, weekday, weeknight, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7

4 leg-thigh chicken pieces, cut in 2, or 8 thighs
1 1/2 cups coarse fresh bread crumbs
2 teaspoons minced garlic
2 tablespoons chopped parsley
1 teaspoon chopped fresh tarragon or other herb
Salt and pepper to taste
6 tablespoons Dijon mustard

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.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 16 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 609 milligrams, Sugar 3 grams, TransFat 0 grams

MUSTARD-ROASTED CHICKEN LEGS ON ARUGULA



Mustard-Roasted Chicken Legs on Arugula image

Categories     Chicken     Leafy Green     Mustard     Poultry     Roast     Dinner     Arugula     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 8

8 chicken drumsticks (2 to 2 1/4 pound)
1/3 cup mustard with horseradish
1/2 cup dry bread crumbs
2 tablespoons sesame seeds
2 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
1 tablespoon cider vinegar
4 cups arugula, torn into pieces

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.

Tips:

  • Prep Ahead: You can marinate the chicken legs overnight or for at least 30 minutes before roasting.
  • Use a Cast Iron Skillet: A cast iron skillet helps to evenly brown the chicken legs and creates a crispy skin.
  • Roast at High Heat: Roasting the chicken legs at a high temperature (425°F) helps to create a crispy skin and juicy meat.
  • Don't Overcrowd the Skillet: Make sure there is enough space between the chicken legs so that they can brown evenly.
  • Add Arugula at the End: Adding the arugula to the skillet at the end of the cooking time helps to wilt it slightly and maintain its鮮豔度.

Conclusion:

This mustard-roasted chicken legs with arugula is an easy and flavorful dish that is perfect for a weeknight meal. The chicken legs are succulent and juicy, with a crispy skin and a hint of mustard flavor. The arugula adds a peppery flavor and freshness to the dish. This recipe is sure to please everyone at your table!

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