Maple Mustard Chicken Legs
plus Spiced Sweet Potato Mash & Nutty Green Beans
- Tree Nuts
- Milk
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!
Ingredients
6 ounce
Green Beans
1 tablespoon
Fry Seasoning
½ ounce
Pecans
(Contains: Tree Nuts)
2 tablespoon
Sour Cream
2 unit
Sweet Potato
1 teaspoon
Nutmeg
16 ounce
Chicken Legs
2 tablespoon
Maple Syrup
2 teaspoon
Dijon Mustard
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) 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 skin sides up on one side of a baking sheet. (For 4, spread chicken out across entire sheet.) TIP: For easy cleanup, line baking sheet with foil first. • Roast on top rack for 20 minutes (you’ll add more to the sheet then).
• Meanwhile, peel and dice sweet potatoes into ½-inch pieces. TIP: For speedier spud prep, skip the peeling. • 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. • Drain and return sweet potatoes to pot. Mash with sour cream, 2 TBSP butter (4 TBSP for 4 servings), and a pinch of nutmeg until smooth. Season generously with salt and pepper. • Keep covered off heat until ready to serve.
• While sweet potatoes cook, in a small microwave-safe bowl, combine maple syrup and mustard. Season with salt and pepper. • Microwave until slightly thickened, 30 seconds. Set aside.
• Once chicken has roasted 20 minutes, remove baking sheet from oven. • Add green beans to empty side; using tongs, toss with a drizzle of olive oil. Season with salt and pepper. (For 4 servings, leave chicken roasting and add green beans to a second baking sheet; roast on middle rack.) • Return to oven until chicken is cooked through and green beans are tender and slightly crisp, 10 minutes.
• Meanwhile, roughly chop pecans. • When green beans and chicken are done, remove 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the maple mustard sauce on the chicken, calling it "amazing" and "delicious" 🍗.
- Ease of prep: Customers found this meal quick and easy to make, with accurate cooking times for perfectly cooked chicken.
- Suggestions: Some preferred less nutmeg in the sweet potatoes; consider adding cinnamon or brown sugar instead.
- Leftovers: The chicken was tender and juicy, though a few wished for larger or meatier portions.
- Sides: Green beans with pecans were a hit; several enjoyed this nutty twist on a classic veggie.
Reviews from our home cooks
The. Best. One. Yet. The maple mustard sauce on the chicken was lick-the-plate delicious! The subtle crunch of the pecans in the green beans adds the perfect amount of texture and the creamy sweet potato mash was elevated to another level with a nutmeg flair.
Surprisingly this was one of our favorite meals...the chicken legs were tender and the seasoning and maple mustard sauce was super! Great combination of chicken, sweet potatoes and beans (the walnuts on the beans was really yum!)
Hubby hates green beans. He said what ever seasoning were on them made him not mind eating green beans. I loved the additional nutmeg in the mashed sweet potatoes. Maple mustard chicken legs were a huge hit!
Best of the three we had. The maple and mustard sauce on top of the fry seasoning was very tasty for how easy it was to make. The staging of the green beans and chicken on the sheet pan made it easy to let those cook while doing the potatos.
This was my favorite cook this week. This was pure comfort food. The chicken was tender, perfectly cooked and for someone that rarely eats chicken skin, the flavor was worth the few extra calories. The mashed sweet potatoes were a great accompniament but i found they needed slightly sweetening. I added a dash of maple syrup but a good dark brown sugar would also do it. Again, just a dash. The green beans im rarely impreaaed by, however, the saving grace and i think the feature of the meal, was the mustard and maple syrup sauce. So simple yet delicious. Reserve a teaspoon of the sauce and drizzle it over the beans and potatoes.
I won't order chicken legs again. The green beans were so tough I couldn't eat them. Tasty potatos BUT I was sent two of the tiniest sweet potatos I've ever seen so had to supplement with another large potato. Tasty maple-mustard sauce.
The flavor of this was AMAZING. The maple mustard sauce paired perfectly with the sweet potatoes and pecan-sprinkled green beans!
The maple glazed chicken leg and mashed sweet potatoes were a HIT! Could eat the whole pot of sweet potatoes myself 😂. So flavorful AND easy!
Loved it. The chicken was tender and flavorful, sweet potato mash very tasty and the green beans were fresh and flavorful. HF nailed it with this recipe. We will be sure to order it again!
Maple syrup made the chicken very tasty. Loved the pecans in the green beans! By the way, rather than drizzle the green beans with olive oil, I like to mix them with the olive oil in a medium bowl before adding them to the baking sheet. That way they are all covered and there is not extra olive oil which may sizzles and be hard to clean.
