Maple Mustard Chicken Legs
These maple mustard chicken legs are a cozy sheet-pan style dinner with roasted potatoes, carrots, thyme, Dijon mustard, whole-grain mustard, and a touch of maple syrup. Florida Pure Maple Bacon Infused Sea Salt seasons the vegetables and chicken, giving the dish a smoky-sweet edge that works naturally with mustard and roasted chicken skin. The vegetables cook underneath the chicken, soaking up the savory pan juices while the maple mustard glaze turns glossy and golden. Serve it for a weeknight dinner, Sunday meal, or cooler-weather table with a simple green salad.
INGREDIENTS
- 12 oz. baby potatoes, halved
- 8 oz. small carrots, halved
- 2 tbsp. extra-virgin olive oil, divided
- Florida Pure Maple Bacon Infused Sea Salt
- Freshly ground black pepper
- 4 whole chicken legs with thighs attached, room temperature
- 2 tbsp. Dijon mustard
- 2 tbsp. whole-grain mustard
- 1 tbsp. maple syrup
- 1 tsp. fresh thyme leaves
- Pinch crushed red pepper flakes
- Freshly chopped parsley, for garnish
Why Maple Bacon Infused Sea Salt Works in This Recipe
Maple Bacon Infused Sea Salt is a strong match for maple mustard chicken because it reinforces the sweet-savory contrast already in the glaze. The maple note supports the syrup, while the smoky bacon-style flavor gives potatoes, carrots, and chicken legs more depth. It also helps season the vegetables before roasting, so the whole pan tastes connected rather than just glazed on top.
INSTRUCTIONS
1. Preheat oven to 450°. Toss potatoes and carrots in bottom of large baking dish with 1 tablespoon oil. Season with Florida Pure Maple Bacon Infused Sea Salt and pepper.
2. Pat chicken dry with paper towels, drizzle with remaining tablespoon oil, and season with salt and pepper. Arrange, skin-side up, on top of vegetables in baking dish.
3. In a small bowl, stir together mustards, maple syrup, thyme, and red pepper flakes. Brush on top of chicken and drizzle any extra over vegetables.
4. Roast chicken until golden and a thermometer inserted into thickest part of thigh registers 160°, about 35 minutes.
5. Remove from oven and brush thighs with chicken drippings. Turn oven to broil and broil thighs until deeply golden, 2 to 3 minutes.
6. Let cool slightly, then sprinkle with parsley before serving.
7. Enjoy!
FAQ:
Q: Can I use drumsticks instead of whole chicken legs?
A: Yes. Drumsticks work well, but they may cook a little faster than whole legs with thighs attached.
Q: Can I make this ahead?
A: The glaze can be mixed ahead. For best texture, roast the chicken and vegetables shortly before serving.