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Maple-Mustard Chicken Legs with Potatoes and Carrots

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Recipe photo courtesy of Marcus Nilsson

A simple paste of maple syrup and two mustards is all you need for these savory-sweet baked chicken legs. Just add carrots, potatoes, and shallots (they all caramelize in their juices) for a great one-dish meal for two.

Source: Martha Stewart Living, October 2013
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Flavor Swap: Make your paste from horseradish and honey, and surround the legs with sliced fennel, parsnips, and leeks.

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  • Merleee
    13 FEB, 2014
    Not as flavorful as I had hoped. Carrots and potatoes need to cook a little longer. I should have broiled at the end to get it a little more crispy.
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