- Honey Mustard Chicken With Rustic Potatoes.jpg (46.63 KiB) Viewed 33 times
Takes: 1 hour
Serves: 4 - 6
No nutritional information available.
Ingredients
- 4 chicken legs
- Salt and freshly ground black pepper
- 750g new potatoes, halved or cut into 3 if big
- 2 tbsp olive oil
For the honey and mustard glaze:
- 2 tbsp grainy mustard
- 3 tbsp tomato ketchup
- 1 tbsp Worcestershire sauce
- 1 clove garlic, finely grated
- 1 tbsp honey
Method
1. Preheat the oven to 220°C/Fan 200°C/Gas Mark 7. Line a large shallow roasting tin with non-stick baking paper.
2. Mix all the glaze ingredients together in a small bowl. Score the chicken legs, using a sharp knife, with three slashes across the skin, cutting into the meat a little bit. Sit the legs, skin-side up, on one side of the roasting tin. Spread the glaze over the chicken and season with salt and freshly ground black pepper.
3. Place the new potatoes and olive oil in a bowl. Add some seasoning and toss to coat. Tip into the tin next to the chicken, so they do not overlap. Roast in the oven for about 35 – 40 minutes, until the chicken is cooked through.
4. Place the chicken on a plate and cover with foil to rest.
5. Gently turn the potatoes in the tin to coat in any leftover glaze and spread out in a single layer. Slide back into the oven for a further 8 – 10 minutes, until the potatoes are crispy and golden brown. Serve the chicken and potatoes with salad or coleslaw, if liked.
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