Maple-Mustard Chicken Legs

Maple-Mustard Chicken Legs


Winner winner, chicken dinner! These maple-mustard chicken legs are a real crowd pleaser.
  • 12 oz. baby potatoes, halved
  • 8 oz. small carrots, halved
  • 2 tbsp. extra-virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 4 whole chicken legs with thighs attached, room temperature
  • 2 tbsp. Dijon mustard
  • 2 tbsp. whole-grain mustard
  • 1 tbsp. maple syrup
  • 1 tsp. fresh thyme leaves
  • Pinch crushed red pepper flakes
  • Freshly chopped parsley, for garnish
  1. Preheat oven to 450°. Toss potatoes and carrots in bottom of large baking dish with 1 tablespoon oil. Season with salt and pepper.
  2. Pat chicken dry with paper towels, drizzle with remaining tablespoon oil, and season with salt and pepper. Arrange, skin-side up, on top of vegetables in baking dish.
  3. In a small bowl, stir together mustards, maple syrup, thyme, and red pepper flakes. Brush on top of chicken and drizzle any extra over vegetables.
  4. Roast chicken until golden and a thermometer inserted into thickest part of thigh registers 160°, about 35 minutes.
  5. Remove from oven and brush thighs with chicken drippings. Turn oven to broil and broil thighs until deeply golden, 2 to 3 minutes.
  6. Let cool slightly, then sprinkle with parsley before serving.

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