Oven-Fried Chicken Normandy
Oven-Fried Chicken Normandy is an easy dinner. Made with 1/2 c. margarine, 2 tbsp. dijon mustard, 1 1/2 lb. russet potatoes, 4 large chicken legs and thighs and 1 1/2 to 2 c. seasoned crumbs, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Melt the margarine; put 3 tablespoons of it into a dish and blend in the mustard.
Wash, cut and dry the potatoes.
Cut into wedges and coat with the remaining margarine.
Place in a large baking pan.
Place a rack over the potatoes.
Coat chicken with margarine mixture, then the crumbs, shaking off excess.
Arrange, skin side up, on the rack.
Bake at 400Β° for 45 minutes or until meat of thighs is no longer pink when tested.
π· Perfect Pairings
Complete your meal with these
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