
No frying, tasty chicken dish ideal for a midweek meal. If you don’t like bones, use boneless thighs and reduce the cooking time by 5-10 minutes.
Serve with baked potatoes and your favourite green veg.
2 tbsp dijon mustard
2 tsp whole grain mustard
2 tbsp chopped fresh parsley
4 cloves garlic, minced
30 g butter, softened
1/2 tsp curry powder
4 chicken legs, thighs and drumsticks seperated
100 panko bread crumbs
rapeseed oil for drizzling

Pre heat the oven to 200 fan. Drizzle a roasting tray with olive oil.
In a bowl, combine the mustards, parsley, garlic, softened butter and curry powder. Season the chicken well with salt and pepper and rub the mustard mixture all over the drumsticks and thighs.
Put the breadcrumbs in a shallow bowl, coat the chicken pieces with crumbs, place on the oiled roasting tray, drizzle with some more oil and roast for 35-40 minutes.
Crumbed Chicken Tray Bake
Ingredients
- 2 tbsp dijon mustard
- 2 tsp whole grain mustard
- 2 tbsp chopped fresh parsley
- 4 cloves garlic minced
- 30 g butter softened
- 1/2 tsp curry powder
- 4 chicken legs thighs and drumstick separated
- 100 g panko breadcrumbs
- rapeseed oil for drizzling
Instructions
- Pre heat the oven to 200 fan. Drizzle a roasting tray with olive oil.
- In a bowl, combine the mustards, parsley, garlic, softened butter and curry powder. Season the chicken well with salt and pepper and rub the mustard mixture all over the drumsticks and thighs.
- Put the breadcrumbs in a shallow bowl, coat the chicken pieces with crumbs, place on the oiled roasting tray, drizzle with some more oil and roast for 35-40 minutes.
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