Honey-Mustard Chicken Legs

Name: Honey-Mustard Chicken Legs
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 4 to 6 serving(s)
Ingredients: 1 onion, thinly sliced; 2 cloves garlic, chopped; 2 tbsp (30 ml) olive oil; 1 tsp ground black pepper; ½ tsp ground turmeric; ¼ cup (60 ml) honey; 2 tbsp (30 ml) ketchup; 1 tbsp (15 ml) prepared mustard; 1 tbsp (15 ml) Dijon mustard; 1 tsp (5 ml) sambal oelek; 6 whole chicken legs, with the skin; 3 cups (340 g) trimmed Brussels sprouts; 2 onions, cut into wedges; 1 bag (1 lb/454 g) baby-cut carrots; 2 tbsp (30 ml) olive oil; Salt and pepper

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Preparation 25 min
Cooking 55 min
Servings 6
Freezes Yes

Substitute spuds with roasted Brussels sprouts to serve alongside this memorable main: The addictive, sweet ’n’ sticky chicken legs—drizzled with a mix of honey, mustard and sambal oelek—are so delicious, we bet no one even notices.

Featured in RICARDO Magazine HOLIDAY 2015 (p. 75)

Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

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Ingredients

Honey-Mustard Sauce
- 1 onion, thinly sliced
- 2 cloves garlic, chopped
- 2 tbsp (30 ml) olive oil
- 1 tsp ground black pepper
- ½ tsp ground turmeric
- ¼ cup (60 ml) honey
- 2 tbsp (30 ml) ketchup
- 1 tbsp (15 ml) prepared mustard
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) sambal oelek
Chicken
- 6 whole chicken legs, with the skin
- 3 cups (340 g) trimmed Brussels sprouts
- 2 onions, cut into wedges
- 1 bag (1 lb/454 g) baby-cut carrots
- 2 tbsp (30 ml) olive oil
- Salt and pepper

Preparation

Honey-Mustard Sauce
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- In a small saucepan over medium-high heat, brown the onion and garlic in the oil. Add the spices and continue cooking for 30 seconds. Off the heat, stir in the remaining ingredients. Set aside.
Chicken
- In a 13 x 9-inch (33 x 23 cm) baking dish, place the chicken legs. Drizzle with the sauce. In a second baking dish of about the same size, toss the Brussels sprouts, onions and carrots with the oil. Season with salt and pepper.
- Bake both dishes side by side. Cook the chicken for about 1 hour or until the meat pulls easily from the bone, and cook the vegetables for about 45 minutes or until tender and thoroughly roasted, stirring halfway through cooking.
- Serve the chicken with the vegetables and drizzle with the cooking juices.

Honey-Mustard Chicken Legs

Categories

Ingredients

Honey-Mustard Sauce

Chicken

Preparation

Honey-Mustard Sauce

Chicken

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