Description
Succulent chicken leg quarters roasted to perfection with a flavorful glaze of Dijon and whole-grain mustard blended with pure maple syrup and fresh thyme, served alongside tender baby potatoes and carrots, making a hearty and aromatic American main dish.
Ingredients
Chicken and Vegetables
- 4 chicken leg quarters
- 12 oz baby potatoes, halved
- 8 oz small carrots, halved lengthwise
- 2 tbsp extra-virgin olive oil, divided
- Kosher salt, to taste
- Black pepper, to taste
Glaze
- 2 tbsp Dijon-style mustard (made without wine)
- 2 tbsp whole-grain mustard (made without wine)
- 1 tbsp pure maple syrup
- 1 tsp fresh thyme leaves
Instructions
- Prepare the oven and vegetables: Preheat your oven to 450°F (230°C). In a large roasting dish, toss the halved baby potatoes and carrots with 1 tablespoon of extra-virgin olive oil, along with kosher salt and black pepper to taste, ensuring the vegetables are evenly coated.
- Prepare the chicken: Pat the chicken leg quarters dry with paper towels. Rub them thoroughly with the remaining 1 tablespoon of olive oil, then season generously with salt and black pepper. Arrange the chicken skin-side up over the bed of vegetables in the roasting dish.
- Make the glaze: In a small bowl, combine the Dijon-style mustard, whole-grain mustard, pure maple syrup, and fresh thyme leaves. Mix well to create a smooth glaze mixture.
- Initial roasting: Place the roasting dish in the oven and roast the chicken and vegetables for about 30 minutes. This initial roasting allows the skin to start browning and the vegetables to begin cooking.
- Apply the glaze: Carefully remove the dish from the oven and brush the prepared mustard-maple glaze evenly over the chicken pieces. This step ensures the glaze caramelizes without burning the sugars.
- Continue roasting: Return the dish to the oven and roast for an additional 20 to 25 minutes. Roast until the vegetables are tender and the thickest part of each chicken thigh reaches an internal temperature of at least 165°F (74°C) without touching the bone, ensuring they are fully cooked and safe to eat.
Notes
- Applying the glaze halfway through roasting allows the chicken skin to brown nicely without the maple syrup darkening too quickly or burning.
- Use a meat thermometer to accurately check the chicken’s internal temperature for perfect doneness.
- Ensure to use mustards made without wine to accommodate dietary preferences or restrictions.
- This dish pairs well with a simple green salad or steamed greens for a complete meal.