Adapted from The Wednesday Chef
4 chicken legs (thighs included, about 2 1/2 pounds) or 8 drumsticks
2 teaspoons chopped fresh thyme and sage
Sea salt and freshly ground black pepper
4 tablespoons Dijon mustard
1/3 cup panko or whole wheat breadcrumbs
2 tablespoons melted butter
6 cups mesclun or other greens
1. Heat the oven to 325 degrees.
2. Rinse the chicken legs and pat them dry. In a separate bowl, mix together the herbs and the mustard. Season the legs well with salt and pepper. Spread the mustard mixture over the skin side of each leg to coat thinly. Lay the legs in a shallow baking dish, leaving space between them. Sprinkle evenly with the panko or breadcrumbs and drizzle evenly with the melted butter.
3. Roast 1- 1 1/2 hours, or until the meat is very tender and the coating is crisp. Serve on a bed of mesclun (no dressing is needed as the chicken juices and mustard will coat the salad).