Maple-Mustard Chicken Legs

Maple-Mustard Chicken Legs

Baked chicken leg quarters brushed with plenty of a maple mustard glaze make the perfect weeknight dinner.

Maple-Mustard Chicken Legs

Maple-Mustard Chicken Legs

Prep Time: 0 hours 15 mins

Total Time: 1 hour 0 mins

Yields: 4 – 6 servings


  • 12 oz. baby potatoes, halved
  • 8 oz. small carrots, halved
  • 2 tbsp. extra-virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 4 lb. whole chicken legs with thighs attached, room temperature
  • 2 tbsp. Dijon mustard
  • 2 tbsp. whole-grain mustard
  • 1 tbsp. maple syrup
  • 1 tsp. fresh thyme leaves
  • Pinch crushed red pepper flakes
  • Freshly chopped parsley, for garnish


Preheat oven to 450°. Toss potatoes and carrots in bottom of large baking dish with 1 tablespoon oil. Season with salt and pepper.

Pat chicken dry with paper towels, drizzle with remaining tablespoon oil, and season with salt and pepper. Arrange, skin-side up, on top of vegetables in baking dish.

In a small bowl, stir together mustards, maple syrup, thyme, and red pepper flakes. Brush on top of chicken and drizzle any extra over vegetables. Roast chicken until golden and a thermometer inserted into thickest part of thigh registers 160°, about 30 minutes.

Let cool slightly, sprinkle with parsley.

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Maple-Mustard Chicken Legs

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