Herb and Parmesan Crusted Chicken

Herb and Parmesan Crusted Chicken

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 3


  • 1 kilogram chicken thighs and legs

For the marinade

  • 1/4 cup spicy mustard
  • 2 tablespoons salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon tarragon
  • 1/4 teaspoon thyme

For the crust

  • 1 and 1/2 cups panko
  • 1/4 cup Parmesan finely grated
  • 1/4 cup onion flakes (available in the spice section of the grocery)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon tarragon
  • 1/4 teaspoon thyme


  • Wipe the chicken thighs and legs dry with a kitchen towel.
  • In a bowl, mix together all the ingredients for the marinade. Add the chicken. Mix to coat each piece well. 
  • Cover the bowl and allow the chicken to marinate in the fridge for at least an hour.
  • Take chicken out of the fridge and allow to warm to room temperature.
  • Preheat the oven to 400F.
  • Line a baking tray with a silicone mat or non-stick paper. Position a rack in the tray.
  • In a bowl, stir together all the ingredients for the crust.
  • Roll the chicken pieces in the crust mixture.
  • Arrange the chicken on the rack. Make sure that they are at least an inch apart to allow the hot air to circulate between them. Optionally, spray the chicken with cooking oil. Keep the oil can at least a foot from the chicken. If you spray too near, you might blow away the crust.
  • Bake the chicken at 400F for 40 minutes.
  • Serve your herb and Parmesan crusted chicken immediately. No dipping sauce is necessary. The chicken goes well with mashed potatoes, rice or bread. A side salad would be nice too.


If using fresh tarragon and thyme, double the amount.