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Kosher Nexus
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Baked Chicken Legs

Ingredients

  • 12 oz.baby potatoes, halved
  • 8 oz.small carrots, halved
  • 2 tbsp.extra-virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 4whole 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

    1. Step 1Preheat oven to 450°. Toss potatoes and carrots in bottom of large baking dish with 1 tablespoon oil. Season with salt and pepper.
    2. Step 2Pat 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. Step 3In 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. Step 4Roast chicken until golden and a thermometer inserted into thickest part of thigh registers 160°, about 35 minutes.
    5. Step 5Remove from oven and brush thighs with chicken drippings. Turn oven to broil and broil thighs until deeply golden, 2 to 3 minutes.
    6. Step 6Let cool slightly, then sprinkle with parsley before serving.