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Maple Mustard Glazed Chicken Thighs
Ingredients
12oz.baby potatoes, halved
8oz.small carrots, halved
2Tbsp.extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
4whole chicken legs with thighs attached, room temperature
Step 1Preheat oven to 450°. Toss potatoes and carrots in bottom of large baking dish with 1 tablespoon oil. Season with salt and pepper.
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.
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.
Step 4Roast chicken until golden and a thermometer inserted into thickest part of thigh registers 160°, about 35 minutes.
Step 5Remove from oven and brush thighs with chicken drippings. Turn oven to broil and broil thighs until deeply golden, 2 to 3 minutes.
Step 6Let cool slightly, then sprinkle with parsley before serving.
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