Equipment
Ingredients
Protein and Vegetables
- 1000 g chicken leg quarters, bone-in, skin-on
- 400 g carrots, peeled and cut diagonally into 5cm chunks
- 150 g red onion, peeled and cut into wedges
- 15 ml olive oil
- 5 g kosher salt
- 2 g black pepper, freshly ground
Hot Mustard Glaze
- 60 g honey
- 30 g hot mustard
- 15 g garlic, finely minced
- 15 ml apple cider vinegar
- 3 g kosher salt
Nutrition (per serving)
Method
Preheat your oven to 220 C (425 F). Line a large baking sheet with parchment paper or aluminum foil for easier cleanup. Ensure your raw chicken handling area is clear to prevent cross-contamination.
In a small mixing bowl, whisk together the honey, hot mustard, minced garlic, apple cider vinegar, and the smaller quantity of kosher salt until completely smooth. Set this glaze aside.
In a large mixing bowl, toss the carrot chunks and red onion wedges with the olive oil, the larger quantity of kosher salt, and black pepper until well coated.
Arrange the seasoned vegetables in a single layer on the prepared baking sheet. Pat the chicken leg quarters entirely dry with paper towels, then place them skin-side up on top of or nestled between the vegetables. Wash hands thoroughly after handling the raw poultry.
Use a basting brush to generously coat the chicken pieces with exactly half of the hot mustard glaze, leaving the remaining half in the bowl. Transfer the baking sheet to the preheated oven and roast for 25 minutes.
Carefully remove the sheet pan from the oven. Brush the chicken pieces with the remaining hot mustard glaze. Return to the oven and roast for an additional 15 to 20 minutes.
Check the internal temperature of the thickest part of the chicken thigh using a meat thermometer. It must register at least 74 C (165 F) for safety, though taking dark meat to 80 C (175 F) yields a more tender result.
Remove from the oven and allow the chicken to rest on the baking sheet for 5 minutes before serving. This allows the juices to redistribute while the vegetables finish absorbing the caramelized pan drippings.
Chef's Notes
- Patting the chicken dry is crucial. Any surface moisture will cause the chicken to steam rather than roast, preventing the glaze from adhering and the skin from crisping.
- Dark meat like chicken legs benefits from higher internal temperatures than breast meat. While safe at 74 C (165 F), the connective tissues melt beautifully between 80 C to 85 C (175 F to 185 F).
- If your hot mustard is particularly potent, do not worry; the sharp allyl isothiocyanate compounds that give mustard its sinus-clearing heat break down and mellow significantly under prolonged oven heat.
- Do not toss out the pan drippings. The combination of rendered chicken fat, caramelized honey, and roasted vegetable juices creates a spectacular natural sauce. Spoon it over the chicken right before serving.
Storage
Refrigerator: 4 days — Store chicken and vegetables in an airtight container.
Freezer: 1 month — Chicken freezes well, though carrots may become slightly soft upon thawing.
Reheating: Reheat in an oven at 175 C (350 F) for 15 minutes to re-crisp the skin, or microwave in 30-second bursts until steaming.
