Honey and mustard chicken with roast potatoes
Whole chicken legs brushed with mustard, honey, garlic and lemon and roasted on a bed of potatoes until the skin is golden and glossy. It's also made in a frying pan, with chicken breasts in a mustard and cream sauce.
- 1 h 15Time
- 21 minHands-on
- 4Portions
- 48 gprotein per portion
- 760kcal per portion
Ingredients for 4 portions
- 1.2 kgChicken legs, 4 whole legs
- 3 tbspMustard
- 2 tbspHoney
- 2 clovesGarlic, finely chopped
- ½Lemon, juice only
- 1 tbspRapeseed oil
- to tasteSalt
- to tasteBlack pepper
On the side
- 1 kgPotato, in wedges
- 2 tbspRapeseed oil, for the potatoes
Method
- Heat the oven to 200 °C. Mix the mustard, honey, garlic, lemon juice and oil with salt and pepper.
- Pat the chicken legs dry and brush them all over with the mustard mixture, keeping a little back for later.
- Peel the potatoes if you like and cut them into wedges. Toss them with the oil and some salt in a large roasting tin and lay the chicken on top, skin side up.
- Roast for 50–55 minutes, brushing the chicken with the rest of the mustard mixture halfway through. It's done when the skin is golden, the juices run clear and the potatoes are tender.
- Serve the chicken with the potatoes, spooning over the juices from the tin.
