Description
A delicious Maple-Mustard Glazed Chicken recipe featuring roasted baby potatoes and carrots, perfectly seasoned and cooked with a sweet and tangy maple-mustard glaze for a comforting and flavorful meal.
Ingredients
Units
Scale
Vegetables
- 12 oz. baby potatoes, halved
- 8 oz. small carrots, halved
Chicken
- 4 whole chicken legs with thighs attached, room temperature
Glaze and Seasoning
- 2 Tbsp. extra-virgin olive oil, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 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
- Prepare vegetables: Preheat oven to 450°F. Toss the halved baby potatoes and carrots in 1 tablespoon of extra-virgin olive oil inside a large baking dish. Season generously with kosher salt and freshly ground black pepper to taste.
- Prepare chicken: Pat the chicken legs dry with paper towels to ensure crispy skin. Drizzle with the remaining tablespoon of olive oil and season all over with salt and pepper. Arrange the chicken pieces skin-side up on top of the vegetables in the baking dish.
- Make the glaze: In a small bowl, combine the Dijon mustard, whole-grain mustard, maple syrup, fresh thyme leaves, and crushed red pepper flakes. Brush this mixture over the chicken pieces, and drizzle any leftover glaze over the vegetables for added flavor.
- Roast chicken and vegetables: Place the baking dish in the oven and roast until the chicken skin is golden brown and a thermometer inserted into the thickest part of the thigh reads 160°F, approximately 35 minutes.
- Broil for extra crispiness: Remove the baking dish from the oven. Brush the chicken thighs with the drippings collected in the dish. Switch the oven to broil and broil the chicken thighs for 2 to 3 minutes until they develop a deeply golden and crispy finish.
- Garnish and serve: Let the chicken rest and cool slightly, then sprinkle freshly chopped parsley over the top before serving. Serve the roasted vegetables alongside for a complete meal.
Notes
- Make sure chicken is at room temperature before cooking for even roasting.
- Use a meat thermometer to check for doneness to avoid overcooking.
- If you prefer spicier heat, increase red pepper flakes slightly.
- Leftovers can be stored in the refrigerator for up to 3 days.
- For extra crisp skin, ensure the chicken is patted very dry before oiling and seasoning.
Nutrition
- Serving Size: 1 chicken leg with about 1/4 of vegetables
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: thirty two g
- Cholesterol: 115 mg
