Equipment
Ingredients
Chicken and Vegetables
- 1000 g chicken legs, whole, skin-on
- 600 g carrots, peeled and sliced on bias
- 30 ml olive oil
- 6 g salt
- 2 g black pepper, freshly ground
Honey Garlic Mustard Glaze
- 80 ml honey
- 40 g hot mustard
- 3 garlic, minced
- 15 ml apple cider vinegar
- 1 g dried thyme
- 1 g red pepper flakes
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
Pat the chicken legs dry with paper towels. Place the chicken and carrot chunks on the baking sheet. Drizzle with olive oil and season evenly with salt and black pepper. Toss to coat and arrange in a single layer.
Roast in the preheated oven for 25 minutes to begin cooking the chicken and softening the carrots.
While the chicken roasts, whisk together the honey, hot mustard, minced garlic, apple cider vinegar, and dried thyme (if using) in a small bowl until smooth.
Remove the baking sheet from the oven. Brush the glaze generously over the chicken and drizzle any remaining glaze over the carrots. Toss the carrots gently to coat.
Return the tray to the oven and roast for another 15-20 minutes, until the chicken is golden brown, the glaze is bubbly, and the internal temperature of the chicken reaches at least 74°C/165°F.
Remove from oven and let rest for 5-10 minutes before serving. The glaze will thicken slightly as it cools.
Chef's Notes
- Patting the chicken dry is crucial. Excess moisture steams the meat instead of roasting it, preventing that nice browning we want before the glaze goes on.
- If you prefer a milder flavor, swap half the hot mustard for standard yellow mustard or grainy mustard.
- For extra easy cleanup, line your baking sheet with heavy-duty foil. Honey glazes can turn into hard candy on bare metal pans.
- Leftover bones are excellent for making a quick chicken stock.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 3 months — Texture of carrots may become softer upon thawing.
Reheating: Reheat in a 175°C oven for 10-15 minutes to crisp the skin, or microwave until hot.
