Maple Mustard Chicken Legs With Potatoes And Carrots Recipe

Ingredients

2 tablespoons smooth Dijon mustard

2 tablespoons coarse- or whole-grain mustard

1 tablespoon pure maple syrup

Coarse salt and freshly ground pepper

2 whole chicken legs

Extra-virgin olive oil, for baking dish

8 small carrots

10 small potatoes

2 shallots, peeled

Preparation

Preheat oven to 400 degrees. Stir together mustards and maple syrup; season with salt and pepper. Brush mixture on chicken.

Drizzle some oil into a 9-by-13-inch baking dish. Add chicken, carrots, potatoes, and shallots; drizzle with more oil. Bake until chicken is lightly golden and a thermometer inserted into thickest part of leg (do not touch bone) reaches 160 degrees and vegetables are tender, about 35 minutes.

Make your paste from horseradish and honey, and surround the legs with sliced fennel, parsnips, and leeks.