Maple-Mustard Glazed Chicken

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour 10 minutes

Ingredients

12 oz. baby potatoes, halved

8 oz. small carrots, halved

2 tbsp. extra-virgin olive oil, divided

Kosher 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

Directions

Preheat oven to 450°. Toss potatoes and carrots in bottom of large baking dish with 1 tablespoon oil. Season with salt and pepper.

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.

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.

Roast chicken until golden and a thermometer inserted into thickest part of thigh registers 160°, about 35 minutes.

Remove from oven and brush thighs with chicken drippings. Turn oven to broil and broil thighs until deeply golden, 2 to 3 minutes.

Let cool slightly, then sprinkle with parsley before serving.

Nutrition

• Calories: 913
• Total Fat: 62 g
• Saturated Fat: 16 g
• Trans Fat: 0 g
• Cholesterol: 320 mg
• Sodium: 1209 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 5 g
• Total Sugars: 7 g
• Protein: 59 g