"Even at full price at my fancy little local grocery store, whole chicken legs are always affordable, and a single one usually provides a satisfying amount of meat for one person. Now that I've caught on to their merits, I'm always on the lookout for new ways to prepare whole legs, and so was excited last month when the Wednesday Chef presented a version with mustard and breadcrumbs. It's like a faster, cheaper take on one of my favorite Suzanne Goin recipes." - Steven Perez from Bookmarklet