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Maple-Mustard Glazed Chicken with Roasted Potatoes and Carrots

Juicy Maple-Mustard Glazed Chicken with Roasted Potatoes and Carrots

This Maple-Mustard Glazed Chicken with Roasted Potatoes and Carrots is a comforting, easy-to-make dish perfect for dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Legs The star of the dish, providing juicy texture and rich flavor when roasted.
  • 2 tablespoons Olive Oil Enhances roasting and helps crisp the skin while locking in moisture.
  • 1 teaspoon Kosher Salt Essential seasoning that awakens the flavors in every bite.
  • 1 teaspoon Black Pepper Essential seasoning that awakens the flavors in every bite.
For the Veggies
  • 1 pound Baby Potatoes Tender, hearty, and perfectly caramelized; choose small ones for even cooking.
  • 3 medium Carrots Sweet and nutritious; cut into similar sizes for consistent roasting.
For the Glaze
  • ¼ cup Dijon Mustard Adds tanginess that beautifully complements the chicken.
  • ¼ cup Whole-Grain Mustard Brings texture and an extra layer of mustard flavor to the glaze.
  • ⅓ cup Maple Syrup Sweetens and caramelizes during roasting; creates a sticky, irresistible glaze.
  • 1 tablespoon Fresh Thyme Offers earthy notes that elevate the overall flavor profile.
  • ½ teaspoon Crushed Red Pepper Flakes Optional for a spicy kick; adjust to your heat preference.
For Garnish
  • 2 tablespoons Fresh Parsley Adds a pop of color and freshness to complete the dish.

Equipment

  • baking dish
  • medium bowl
  • oven
  • rubber spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 450°F (232°C).
  2. In a large baking dish, toss the halved baby potatoes and chopped carrots with olive oil, kosher salt, and black pepper.
  3. Pat chicken legs dry, drizzle with olive oil, and season with kosher salt and black pepper. Arrange chicken on top of the veggies.
  4. In a medium bowl, combine Dijon mustard, whole-grain mustard, maple syrup, fresh thyme, and crushed red pepper flakes. Stir until blended.
  5. Brush the glaze generously over the chicken legs, allowing some to drizzle onto the potatoes and carrots.
  6. Roast in the preheated oven for about 35 minutes until chicken is golden brown and reaches 160°F (71°C).
  7. Remove from the oven, brush with pan drippings, and broil for 2-3 minutes until crispy.
  8. Let chicken rest for a couple of minutes, then garnish with chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 10gVitamin A: 120IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

For maximum flavor, prepare the glaze a day in advance. Store leftovers in an airtight container for up to 3 days.

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