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Maple-Mustard Glazed Chicken with Roasted Potatoes and Carrots Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 38 minutes
  • Total Time: 53 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Description

This Maple-Mustard Glazed Chicken with Roasted Potatoes and Carrots is a flavorful and comforting dish featuring tender chicken legs glazed with a sweet and tangy maple-mustard sauce. Roasted alongside baby potatoes and carrots, this one-pan meal delivers crispy skin, perfectly cooked vegetables, and a delicious balance of savory and sweet flavors, perfect for a hearty family dinner.

Ingredients

Scale

Vegetables

  • 12 oz. baby potatoes, halved
  • 8 oz. small carrots, halved

Chicken

  • 4 whole chicken legs with thighs attached, room temperature
  • 2 Tbsp. extra-virgin olive oil, divided
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Glaze

  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. whole-grain mustard
  • 1 Tbsp. maple syrup
  • 1 tsp. fresh thyme leaves
  • Pinch crushed red pepper flakes

Garnish

  • Freshly chopped parsley, for garnish

Instructions

  1. Prepare vegetables: Preheat the 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 to ensure flavorful roasted vegetables.
  2. Prepare chicken: Pat the chicken legs dry with paper towels to help achieve crispy skin. Drizzle the remaining tablespoon of olive oil over the chicken and season all over with salt and pepper. Arrange the chicken pieces skin-side up on top of the vegetables in the baking dish, ensuring even cooking.
  3. Make the glaze: In a small bowl, whisk together the Dijon mustard, whole-grain mustard, maple syrup, fresh thyme leaves, and crushed red pepper flakes. Brush this mixture generously over the chicken pieces, and drizzle any leftover glaze over the vegetables to infuse additional flavor.
  4. Roast chicken and vegetables: Place the baking dish in the preheated oven. Roast for approximately 35 minutes or until the chicken skin is golden brown and a thermometer inserted into the thickest part of the thigh reads 160°F, indicating the chicken is fully cooked.
  5. Broil for extra crispiness: Remove the baking dish from the oven and brush the chicken thighs with the drippings collected in the dish to enhance moisture and flavor. Switch the oven to broil, and broil the chicken thighs for 2 to 3 minutes until they develop a deeply golden, crispy finish.
  6. Garnish and serve: Allow the chicken to rest and cool slightly to retain juices. Sprinkle freshly chopped parsley over the top for a vibrant finish. Serve the roasted chicken with the potatoes and carrots alongside for a complete and satisfying meal.

Notes

  • Make sure chicken is at room temperature for even cooking and crispy skin.
  • Use a meat thermometer to ensure chicken is safely cooked to 160°F.
  • Adjust crushed red pepper flakes according to your heat preference.
  • Letting chicken rest before serving helps the juices redistribute for moist meat.
  • Fresh parsley adds color and a fresh herbal note to the dish.

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Find it online: https://pinworthyrecipes.com/maple-mustard-glazed-chicken-with-roasted-potatoes-and-carrots-recipe/