Reviews (1) Add Rating & Review 91 Ratings 5 star values: 10 4 star values: 13 3 star values: 44 2 star values: 20 1 star values: 4 Martha Stewart Member Rating: 2 stars 02/13/2014 Not as flavorful as I had hoped. Carrots and potatoes need to cook a little longer. I should have broiled at the end to get it a little more crispy.
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Gallery Maple-Mustard Chicken Legs with Potatoes and Carrots Credit: Marcus Nilsson Recipe Summary prep: 5 mins total: 35 mins Servings: 2
Ingredients Ingredient Checklist 2 tablespoons smooth Dijon mustard 2 tablespoons coarse- or whole-grain mustard 1 tablespoon pure maple syrup Coarse salt and freshly ground pepper 2 whole chicken legs Extra-virgin olive oil, for baking dish 8 small carrots 10 small potatoes 2 shallots, peeled
Cook’s Notes Flavor Swap:Make your paste from horseradish and honey, and surround the legs with sliced fennel, parsnips, and leeks.
Gallery Maple-Mustard Chicken Legs with Potatoes and Carrots Credit: Marcus Nilsson
Recipe Summary prep: 5 mins total: 35 mins Servings: 2
Gallery
Maple-Mustard Chicken Legs with Potatoes and Carrots Credit: Marcus Nilsson
Maple-Mustard Chicken Legs with Potatoes and Carrots
Credit: Marcus Nilsson
Maple-Mustard Chicken Legs with Potatoes and Carrots
Recipe Summary prep: 5 mins total: 35 mins Servings: 2
Recipe Summary
prep: 5 mins total: 35 mins
Servings: 2
prep: 5 mins
total: 35 mins
prep:
5 mins
total:
35 mins
Servings: 2
2
Ingredients
Ingredients
- 2 tablespoons smooth Dijon mustard 2 tablespoons coarse- or whole-grain mustard 1 tablespoon pure maple syrup Coarse salt and freshly ground pepper 2 whole chicken legs Extra-virgin olive oil, for baking dish 8 small carrots 10 small potatoes 2 shallots, peeled
Directions
Preheat oven to 400 degrees. Stir together mustards and maple syrup; season with salt and pepper. Brush mixture on chicken.
Drizzle some oil into a 9-by-13-inch baking dish. Add chicken, carrots, potatoes, and shallots; drizzle with more oil. Bake until chicken is lightly golden and a thermometer inserted into thickest part of leg (do not touch bone) reaches 160 degrees and vegetables are tender, about 35 minutes.
Cook’s Notes Flavor Swap:Make your paste from horseradish and honey, and surround the legs with sliced fennel, parsnips, and leeks.
Cook’s Notes
Flavor Swap:
Reviews (1)
Add Rating & Review 91 Ratings 5 star values: 10 4 star values: 13 3 star values: 44 2 star values: 20 1 star values: 4
Martha Stewart Member Rating: 2 stars 02/13/2014 Not as flavorful as I had hoped. Carrots and potatoes need to cook a little longer. I should have broiled at the end to get it a little more crispy.
Reviews (1)
Add Rating & Review 91 Ratings 5 star values: 10 4 star values: 13 3 star values: 44 2 star values: 20 1 star values: 4
Add Rating & Review
91 Ratings 5 star values: 10 4 star values: 13 3 star values: 44 2 star values: 20 1 star values: 4
91 Ratings 5 star values: 10 4 star values: 13 3 star values: 44 2 star values: 20 1 star values: 4
91 Ratings 5 star values: 10 4 star values: 13 3 star values: 44 2 star values: 20 1 star values: 4
5 star values: 10 4 star values: 13 3 star values: 44 2 star values: 20 1 star values: 4
Martha Stewart Member Rating: 2 stars 02/13/2014 Not as flavorful as I had hoped. Carrots and potatoes need to cook a little longer. I should have broiled at the end to get it a little more crispy.Martha Stewart Member
Rating: 2 stars 02/13/2014
Not as flavorful as I had hoped. Carrots and potatoes need to cook a little longer. I should have broiled at the end to get it a little more crispy.
Rating: 2 stars
All Reviews for Maple-Mustard Chicken Legs with Potatoes and Carrots
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Maple-Mustard Chicken Legs with Potatoes and Carrots
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
