Oven-Fried Chicken Normandy

5 ingredients
8 steps

Ingredients

  • 1/2 c. margarine
  • 2 Tbsp. Dijon mustard
  • 1 1/2 lb. Russet potatoes
  • 4 large chicken legs and thighs
  • 1 1/2 to 2 c. seasoned crumbs

Directions

  1. 1
    Melt the margarine; put 3 tablespoons of it into a dish and blend in the mustard.
  2. 2
    Wash, cut and dry the potatoes.
  3. 3
    Cut into wedges and coat with the remaining margarine.
  4. 4
    Place in a large baking pan.
  5. 5
    Place a rack over the potatoes.
  6. 6
    Coat chicken with margarine mixture, then the crumbs, shaking off excess.
  7. 7
    Arrange, skin side up, on the rack.
  8. 8
    Bake at 400° for 45 minutes or until meat of thighs is no longer pink when tested.

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