Maple Mustard Chicken Legs
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Maple Mustard Chicken Legs

Maple Mustard Chicken Legs

plus Spiced Sweet Potato Mash & Nutty Green Beans

When it comes to chicken, we’re always looking for two things: golden, crackly skin and juicy, flavorful meat. You too? Well, you’re in (c)luck! These roasted chicken legs are all that and then some, the “some” being a dynamic maple mustard sauce that really takes ’em above and beyond. On the side, there’s a nutmeg-spiced sweet potato mash and roasted green beans topped with toasty pecans. Get a LEG up on dinnertime!

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time


serving amount

16 ounce

Chicken Legs

2 unit

Sweet Potatoes

2 teaspoon

Dijon Mustard

½ ounce


(Contains Tree Nuts)

2 tablespoon

Sour Cream

(Contains Milk)

1 tablespoon

Fry Seasoning

2 tablespoon

Maple Syrup

6 ounce

Green Beans

1 teaspoon


Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat34 g
Saturated Fat13 g
Carbohydrate58 g
Sugar24 g
Dietary Fiber9 g
Protein48 g
Cholesterol240 mg
Sodium450 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Prep and Roast Chicken

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. • Pat chicken* dry with paper towels and season all over with Fry Seasoning, salt, and pepper. Drizzle with olive oil and rub to evenly coat with seasoning. Place on one side of a baking sheet. • Roast on top rack for 20 minutes (you’ll add more to the sheet then). • 4 SERVINGS: Spread chicken out across entire sheet. • TIP: For easy cleanup, line baking sheet with aluminum foil first.

Make Mashed Potatoes

• Peel and dice sweet potatoes into ½-inch pieces. • Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Turn off heat; drain and return sweet potatoes to pot. • Add sour cream, 2 TBSP butter and a pinch of nutmeg; mash until smooth. Season generously with salt and pepper. Keep covered off heat until ready to serve. • 4 SERVINGS: Use 4 TBSP butter. • TIP: For speedier spud prep, skip the peeling.

Make Sauce

• Meanwhile, in a small microwave-safe bowl, combine maple syrup and mustard. Season with salt and pepper. • Microwave until slightly thickened, 30 seconds. Set aside.

Roast Green Beans

• Once chicken has roasted 20 minutes, remove baking sheet from the oven. • Add green beans to empty side; using tongs, toss with a drizzle of olive oil. Season with salt and pepper. • Return to oven until green beans are tender and slightly crisp, 10 minutes more. • 4 SERVINGS: Leave chicken roasting and add green beans to a second baking sheet.

Toast Nuts

• Meanwhile, roughly chop pecans. • When green beans and chicken are done, remove baking sheet from oven. Transfer chicken to a plate, then sprinkle pecans over green beans. • Return to oven until nuts are toasted, 1-2 minutes.


• Divide chicken, sweet potatoes, and green beans between plates. Spoon maple mustard sauce over chicken and serve. • TIP: If sauce is too thick, microwave for 5-10 seconds before spooning over chicken.