Maple-Mustard Glazed Chicken
Roast chicken is hard to top for a holiday-worthy dinner we could eat any day of the week. Having said that, we frequently don’t have more than two hours throughout the workweek to roast a chicken. The answer? cooking, as we did here, chicken leg pieces in the oven. This chicken meal is a hit! It’s roasted over potatoes and carrots and glazed with mustard, maple syrup, and herbs. This recipe for glazed chicken would make a wonderful dinner party dish or a weeknight supper complete with sides. It is sure to please any gathering.
Advice: Do you dislike chicken legs? No worries, you can simply replace them with chicken thighs in this recipe.
Yields: four to six portions
15 minutes for preparation
1 hour and 10 minutes in total
Ingredients For Maple-Mustard Glazed Chicken
- Cut into halves 12 ounces of baby potatoes
- 8 ounces of small carrots
- 2 tablespoons of extra virgin olive oil.
- salt that is kosher
- Freshly ground black pepper
- Four entire, room-temperature chicken legs with connected thighs
- Two tablespoons. Dijon mustard
- Two tablespoons whole-grain mustard
- One tablespoon of maple syrup
- 1 teaspoon of newly plucked thyme
- Crushed red pepper flakes in a pinch
- chopped parsley fresh for garnish
Directions For Maple-Mustard Glazed Chicken
Turn the oven on at 450°. In a large baking dish, toss potatoes and carrots with 1 tbsp oil. Add pepper and salt for seasoning.
Using paper towels, pat the chicken dry, then coat it with the remaining tablespoon of oil and season it with salt and pepper. Place on top of the vegetables in the baking dish, skin-side up.
Combine mustards, red pepper flakes, thyme, and maple syrup in a small bowl. Drizzle any remaining over the veggies and brush over the chicken.
Roast the chicken for about 35 minutes, or until it is brown and a thermometer put into the thickest portion of the thigh registers 160°.
Take out of the oven and drizzle chicken drippings over the thighs. Preheat oven to broil. Broil thighs for 2 to 3 minutes, or until they are thoroughly brown.
Allow to cool somewhat before garnishing with parsley and serving.
Recipe Adapted from Laura