Honey Mustard Chicken Legs with Roasted Sweet Potato & Asparagus
- Gluten Free
- Paleo
- Meat
- Chicken
Dive into a succulent adventure of chicken legs glazed with a tangy honey mustard sauce. Paired with the earthy flavors of roasted sweet potatoes and asparagus, this dish is a perfect fusion of sweet, tangy, and savory. It's not just a meal; it's an experience after a tiring day.
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Nutrition Per Serving
- Calories 1038
- Carbs 75.8g
- Fat 63.8g
- Fibre 9.1g
- Protein 42.6g
- Sugar 31.8g
Reviews
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0.0 min
Preheat the oven to 180C.
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0.5 min
Bring a saucepan of water to the boil.
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1.0 min
Finely chop the garlic.
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1.5 min
Peel and chop the sweet potato into cubes.
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3.0 min
Add the sweet potato to the boiling water.
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3.5 min
Combine the honey, garlic, thyme and wholegrain mustard in a bowl.
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4.5 min
Lightly brush some of the honey glaze on the chicken.
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5.0 min
Heat half of the oil in a pan.
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5.5 min
Drizzle the chicken with oil and season with salt and pepper.
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6.0 min
Add the chicken to the frying pan and sear until the skin is browning.
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7.0 min
Turn the chicken and sear the other side.
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8.0 min
Remove the sweet potatoes from the water and place on a baking tray, season with salt and pepper.
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9.0 min
Transfer the chicken to the tray brushing with more honey glaze and place in the oven to roast.
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15.0 min
Remove the tray from the oven turn the chicken and brush with more of the honey glaze.
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16.0 min
Add the asparagus to the tray and return to the oven.
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24.0 min
When the chicken is cooked and the vegetables are tender remove from the oven.
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25.0 min
Serve the roasted vegetables with the sticky chicken legs.
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Pantry Ingredients
Reviews
Stuart Coles Verified
Very good, best meal we have had
Anne McGarva Verified
loved the chicken but think i would have preferred mashed sweet potato rather than roasted
Marcelle Parker Verified
Portions is more than enough for 2. Easy to make and delicious