Serves 2 - recipe easily multiplies
2 chicken legs, bone in & skin on
2 tablespoons smooth dijon mustard
2 tablespoons coarse whole grain mustard
1 tablespoon good quality maple syrup
Salt & pepper
Preheat the oven to 400 degrees.
In a small bowl, combine the dijon mustard, whole grain mustard, and maple syrup.
Drizzle olive oil in the bottom of a glass or ceramic baking dish, and add the chicken. Add a few turns of the salt and pepper shakers over the chicken, and then coat with the mustard and maple mixture. Cover the chicken completely, and I know it seems like a lot, but use the whole mixture! It is amazing.
Place in the oven, and roast for 35 minutes.
*Feel free to add whatever vegetables to the bottom of this pan, Martha and Molly add 8 small carrots, 10 small potatoes, and two quartered shallots.
When I started this site, it was (and still is) a way for me to start collecting recipes not only for my future use, but for my family's as well. A little place to collect all of our favorite new recipes to pull up during holidays, vacations, or any old time, really, as we find new family favorites, and recreate the old ones.
So when my sister, Molly, found and sent this recipe to me, initially I thought, great - add it to the list of things to try! She then made it, and insisted that I make it ASAP. A week later, I get a text saying "You HAVE to try this mustard maple chicken. Just made it again, it is sooooo delish! ... I could eat it every night!!" Quote unquote.
Well, if that isn't what family recipes are all about, I don't know what is. They are the recipes that you literally make and love every single week. What better to add to the list. It really is "sooooo delish". But disclaimer: this one is a little hard to photograph!
Recipe from: Martha Stewart
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