Mustard Roasted Chicken Legs on Arugula

• 2 -2 14 lbs chicken drumsticks
• 13 cup horseradish mustard
• 12 cup dry breadcrumbs
• 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

1. Preheat oven to 450F
2. Pat drumsticks dry and season with salt and pepper.
3. Coat drumsticks with mustard.
4. Combine bread crumbs and sesame seeds in a pie plate and season with salt and pepper.
5. Coat drumsticks with crumb mixture and put in an oiled shallow (1-inch-deep) baking pan.
6. Drizzle with butter.
7. Roast drumsticks, turning once, until golden brown and cooked through, 25 to 30 minutes.
8. Whisk together oil and vinegar until emulsified, then season with salt and pepper.
9. Toss arugula with dressing and mound on a platter.
10. Arrange drumsticks on greens.

chicken, horseradish mustard, breadcrumbs, sesame seeds, unsalted butter, extra virgin olive oil, cider vinegar, arugula

Taken from www.food.com/recipe/mustard-roasted-chicken-legs-on-arugula-338968 (may not work)