I often here people say to me that they don’t like making a roast on Sunday at home because it’s too much food for just one or two people or they don’t have the time. If you’re looking for something like a roast dinner that’s easy, fairly quick and low-maintenance, but also doesn’t require a whole chicken then Honey Mustard Roast Chicken Legs & Potatoes is for you.
The sharpness of mustard and lemon, the heat of red chilli and the sweetness of honey complement each other beautifully in this recipe. This is a gorgeous meal and needs nothing more alongside than some green beans and a bit of crusty bread to sop up some of the delicious pan juices drizzled over the chicken & potatoes on the plate.
Whether you’re serving this on a Sunday or cooking dinner after work, Honey Mustard Roasted Chicken Legs & Potatoes is one of those recipes you’re going to want to make again and again. It’s so delicious and comforting, not to mention easy. Let’s get started!
Serves 2
Ingredients
- 50ml garlic oil
- 50ml runny honey
- Zest & juice of 1 lemon
- 1 red chilli, finely diced
- 2 tablespoons grainy mustard
- Salt & pepper
- 500g miniature new potatoes, or regular new potatoes cut in half
- 2 chicken legs
Method
- Preheat the oven to 200°C / 180° Fan / 400°F.
- Add the garlic oil, honey, lemon juice & zest, chopped red chilli, grainy mustard and some salt & pepper to a jug and stir to combine.
- Tumble the potatoes into a sheet pan or roasting tray that’s big enough to hold everything. Drizzle them with half of the honey mustard mixture. Toss the potatoes around the sheet pan with a wooden spoon to coat them.
- Make space among the now glazed potatoes to wedge in the two chicken legs, rubbing them along the bottom of the pan a little to grease them underneath so they won’t stick. Drizzle the rest of the honey mustard mixture over the chicken legs and use a rubber spatula or brush to make sure the tops of the chicken legs are all coated.
- Roast in the oven for 45 minutes, basting the chicken with pan juices and pushing the potatoes around as best as you can to ensure they cook all over about halfway through the cooking time. It’s done when the chicken and potatoes are golden and cooked through. Remove from the oven and cover with a double layer of aluminium foil. Leave the chicken and potatoes to rest for about 10 minutes.
- Serve hot with pan juices spooned over top alongside a vegetable of your choice such as Chilli Garlic Green Beans and some crusy bread to soak up the delicious juices!
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