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.

by JustCook Team

JustCook Team Recipes

Nutrition Per Serving

Calories 1034
Carbs 74.8g
Fat 63.7g
Fibre 8.5g
Protein 42.4g
Sugar 31.8g

Reviews

4.7

3 reviews

Follow the recipe steps below or or View in App

Step 1
Preheat the oven to 180C and bring a saucepan of water to the boil. During this time, finely chop the garlic and cube the sweet potatoes.
Step 2
Boil the sweet potatoes in the saucepan. Meanwhile, in a separate bowl, combine the honey, garlic, thyme, and wholegrain mustard to create a glaze.
Step 3
Lightly brush some of the honey glaze onto the chicken. Season the chicken with oil, salt, and pepper.
Step 4
In a pan, heat half of the oil and sear the chicken until the skin is browning on both sides.
Step 5
Remove the sweet potatoes from the water, season them with salt and pepper, and place them on a baking tray.
Step 6
Transfer the seared chicken to the same baking tray, brush more honey glaze on it, and place the tray in the preheated oven.
Step 7
After around 10 minutes, remove the tray from the oven to turn the chicken and brush it with additional glaze. Add asparagus to the tray and return it to the oven.
Step 8
Once the chicken is thoroughly cooked and the vegetables are tender, remove the tray from the oven. Serve the roasted vegetables with the sticky chicken legs. Enjoy!