Recipes Ingredients Meat & Poultry Chicken Maple-Mustard Chicken Legs with Potatoes and Carrots 3.0 (91) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 5 mins Total Time: 35 mins Servings: 2 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. Ingredients 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 Directions 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. Cook's Notes Flavor Swap:Make your paste from horseradish and honey, and surround the legs with sliced fennel, parsnips, and leeks. Rate it Print