The mustard flavor in the arugula accentuates the mustard on the chicken. Serve the chicken with the orange, radish, and olive salad .
Ingredients
8 chicken drumsticks (2 to 2 1/4 pound)
1/3 cup mustard with horseradish
1/2 cup dry bread crumbs
2 tablespoons sesame seeds
2 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
1 tablespoon cider vinegar
4 cups arugula, torn into pieces
Directions
Preheat oven to 450°F.
Pat drumsticks dry and season with salt and pepper. Coat drumsticks with mustard.
Combine bread crumbs and sesame seeds in a pie plate and season with salt and pepper. Coat drumsticks with crumb mixture and put in an oiled shallow (1-inch-deep) baking pan. Drizzle with butter.
Roast drumsticks, turning once, until golden brown and cooked through, 25 to 30 minutes.
Whisk together oil and vinegar until emulsified, then season with salt and pepper. Toss arugula with dressing and mound on a platter. Arrange drumsticks on greens.
