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
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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.
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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.
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Step 3
Lightly brush some of the honey glaze onto the chicken. Season the chicken with oil, salt, and pepper.
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Step 4
In a pan, heat half of the oil and sear the chicken until the skin is browning on both sides.
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Step 5
Remove the sweet potatoes from the water, season them with salt and pepper, and place them on a baking tray.
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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.
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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.
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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!
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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