Roasted Chicken Legs with Spicy Honey Mustard Sauce Recipe:
Golden roasted Chicken legs with chunky carrot, Italian lemons, potatoes, onion & garlic with Honey Mustard sauce.
A honey mustard chicken has been at the top of my mind for quite some time and though a boneless breast piece would best accompany the recipe, I decided to do it with my favourite cut of the bird- the leg piece. Frankly, over the years I’ve realised that I do not quite appreciate the breast piece anymore, I never find it tender enough to please my palate.
So honey mustard glazed chicken it was going to be I already knew, and choosing the add-ons didn’t require much time either, the potatoes, garlic and onions are the obvious and few carrots were added on a second thought to add some vibrant colour to the recipe. Oh yes the look is important, like I’ve been saying we eat with our eyes first. Anyhow, the chicken turned out delicious and the spicy honey mustard glaze on top added the much required zing to the juicy roasted chicken.
Ingredients (Serves 4):
- 4 Chicken Legs, with skin
- 1 Large Red Onion, quartered with the skin on
- 1 Garlic bulb, with the skin
- 2 large chunks of Italian Lemon, or use 2 halved regular lemons
- 1 large carrot, cut into thick chunks
- 1 large potato, cut into 4-6 chunks
- 4-5 tbsp Olive oil
- Coarse Sea Salt to taste
For the Honey Mustard Sauce:
- ¼ cup Dijon Mustard
- ½ cup Honey
- 1 tsp Red chilli flakes
- 1 tsp olive oil
- 1 tbsp lemon juice
- Some herbs, rosemary or thyme
- Preheat the oven to 200OC.
- Place the chicken legs in a large baking tray, drizzle a generous amount of olive oil and sprinkle sea salt on the top.
- Toss all the veggies with some olive oil and salt and tuck them around and under the chicken leg pieces.
- Bake for 50 mins to 1 hour, depending on the size of you chicken leg, be sure not to over bake to avoid the chicken going chewy.
- While the chicken is baking, prepare the honey mustard sauce, heat the oil in a sauce pan, and add the chilli flakes.
- Tip in all the remaining ingredients and reduce on a slow flame until very thick like a paste.
- Check the chicken if it is done, just add all the remaining juiced on the baking try to the sauce and reduce the sauce a little more if required.
- Drizzle the thick honey mustard reduction over the grilled chicken and serve hot.
Dos and Don’ts:
Make sure you do not overbake, 50 mins should usually be good enough.
This baked chicken can be served with a variety of sauce, varying from siricha sauce, or peri-peri, or a spicy popy seed reduction or just our Indian green chutney.