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Maple-Mustard Chicken Legs with Potatoes and Carrots

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.

  • prep: 5 mins
    total time: 35 mins
  • servings: 2
Photography: Marcus Nilsson




  • 2 tablespoons smooth Dijon mustard
  • 2 tablespoons coarse- or whole-grain mustard
  • 1 tablespoon pure maple syrup
  • Coarse salt and freshly ground pepper
  • 2 whole chicken legs
  • Extra-virgin olive oil, for baking dish
  • 8 small carrots
  • 10 small potatoes
  • 2 shallots, peeled

Cook's Note

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


  1. Step 1

    Preheat oven to 400 degrees. Stir together mustards and maple syrup; season with salt and pepper. Brush mixture on chicken.

  2. Step 2

    Drizzle some oil into a 9-by-13-inch baking dish. Add chicken, carrots, potatoes, and shallots; drizzle with more oil. Bake until chicken is lightly golden and a thermometer inserted into thickest part of leg (do not touch bone) reaches 160 degrees and vegetables are tender, about 35 minutes.

Martha Stewart Living, October 2013

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Reviews (1)

  • 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.