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.
- Total Time:
- Servings: 2
Photography: Marcus Nilsson
Source: Martha Stewart Living, October 2013
- 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
Preheat oven to 400 degrees. Stir together mustards and maple syrup; season with salt and pepper. Brush mixture on chicken.
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.