Baked Chicken Legs with Mustard Crumbs

° Serves 4

I prefer the dark meat of chicken and find the legs remain nicely moist when prepared this way. The initial cooking can be done ahead, then return the legs to the oven just before serving to finish cooking.

• 4 skinless chicken legs (about 10 ounces each)
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 3½ tablespoons olive oil
• 2 slices white bread
• 2 tablespoons Dijon-style mustard

Preheat the oven to 425 degrees. Using a sharp heavy knife, cut halfway through the joint between the drumstick and thigh of each leg to help the cooking process. Cut off and discard the tips of the drumsticks. Sprinkle the meat with the salt, pepper, and 2 tablespoons of the olive oil and arrange the legs on a cookie sheet lined with nonstick aluminum foil. Bake for 15 minutes; the chicken will be only partially cooked.

Meanwhile, place the bread in a food processor and process to crumbs (you will have about 1½ cups crumbs). Gently mix the bread crumbs with the remaining 1½ tablespoons oil to moisten them.

Remove the chicken from the oven, brush the surface with the mustard, and pile the bread crumbs on top, pressing lightly to make them adhere. (You can prepare the chicken ahead to this point.)

Return the chicken to the oven and bake for 20 to 25 minutes, until the bread crumbs are brown and the meat is tender.

Transfer the legs to individual plates and serve immediately, spooning any spilled crumbs alongside the meat.

The chicken legs can be prepared ahead through the initial cooking, then finished in the oven just before serving.