Mustard Chicken Legs & Potatoes

📝 Ingredients

• 4 whole chicken legs, skin on (1 kg raw, bone in)
• 800 g potatoes
• 4 carrots (400 g)
• 1 brown onion
• 4 garlic cloves
• 3 tbsp wholegrain mustard (45 g)
• 1 tbsp honey (20 g)
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp sweet paprika
• 100 ml water
• Salt, black pepper

🍴 Utensils

• Large baking dish
• Peeler
• Cutting board and knife
• Bowl
• Pastry brush (or spoon)

📖 Steps

1. Preheat the oven to 200 °C. Take the chicken legs out of the fridge 15 minutes before cooking so they cook more evenly, then pat them thoroughly dry with kitchen paper: dry skin browns better.
2. Peel the potatoes and carrots. Cut the potatoes into 3 to 4 cm wedges and the carrots into 4 cm chunks so they cook at the same rate. Cut the peeled onion into 8 wedges. Crush the garlic cloves with the flat of a knife, without peeling them.
3. In the baking dish, toss the potatoes, carrots, onion and garlic with the olive oil, thyme, 1/2 tsp salt and some pepper. Spread out in a single layer: if the vegetables are piled up, they steam instead of roasting.
4. In a bowl, mix the wholegrain mustard, honey, paprika, a pinch of salt and some pepper. Brush the chicken legs generously with this mixture on all sides, using a pastry brush or the back of a spoon.
5. Place the chicken legs on the vegetables, skin side up, well spaced apart. Pour the 100 ml of water into the bottom of the dish, between the vegetables, so they don't stick and can soak up the cooking juices.
6. Roast for 45 minutes. Halfway through, stir the vegetables around the chicken legs with a spoon so they soak up the juices, without turning the chicken. If the skin browns too quickly, cover the dish with a sheet of foil.
7. Check that it's cooked: when you pierce the thickest part of the leg near the bone, the juices should run clear, with no trace of pink. The potatoes should be golden and tender when pierced with the tip of a knife; if not, cook for another 5 to 10 minutes.
8. Take out of the oven and leave to rest for 5 minutes, then serve each chicken leg with the vegetables, drizzled with the mustardy juices left in the bottom of the dish.