Description
This Maple-Mustard Glazed Chicken recipe features succulent roasted chicken legs with a sweet and tangy glaze of Dijon and whole-grain mustard combined with maple syrup. Served atop roasted baby potatoes and carrots, this dish brings together comforting flavors and easy preparation for a hearty family meal.
Ingredients
Scale
Vegetables
- 12 oz. baby potatoes, halved
- 8 oz. small carrots, halved
Chicken and Glaze
- 2 Tbsp. extra-virgin olive oil, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 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
Instructions
- Preheat and prepare vegetables: Preheat the oven to 450°F. Toss the halved baby potatoes and carrots with 1 tablespoon of extra-virgin olive oil in the bottom of a large baking dish. Season with kosher salt and freshly ground black pepper to taste.
- Season and arrange chicken: Pat the chicken legs dry with paper towels. Drizzle them with the remaining tablespoon of olive oil and season generously with salt and pepper. Arrange the chicken skin-side up on top of the vegetables in the baking dish.
- Make and apply glaze: In a small bowl, combine the Dijon mustard, whole-grain mustard, maple syrup, fresh thyme leaves, and a pinch of crushed red pepper flakes. Brush this maple-mustard glaze on top of the chicken legs and drizzle any remaining glaze over the vegetables.
- Roast the chicken and vegetables: Roast in the preheated oven until the chicken is golden and a meat thermometer inserted into the thickest part of the thigh reads 160°F, about 35 minutes.
- Broil for crispiness: Remove the baking dish from the oven and brush the chicken thighs with the collected drippings. Turn the oven setting to broil and broil the thighs until they are deeply golden and crispy, about 2 to 3 minutes.
- Garnish and serve: Allow the chicken to cool slightly, sprinkle with freshly chopped parsley, and serve warm alongside the roasted vegetables.
Notes
- Using a meat thermometer ensures the chicken is perfectly cooked and safe to eat.
- Adjust the amount of crushed red pepper flakes based on your preferred spice level.
- Letting the chicken rest slightly after cooking allows juices to redistribute for moist meat.
- The broiling step crispifies the chicken skin, adding great texture contrast.
- Room temperature chicken promotes even cooking.
Nutrition
- Serving Size: 1 chicken leg with vegetables
- Calories: 420
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 110 mg
