Maple Mustard Chicken Legs

• Meanwhile, dice 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. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. • Mash with sour cream and 2 TBSP butter (4 TBSP for 4 servings) until smooth, adding splashes of reserved potato cooking liquid as needed. Season generously with salt and pepper. Keep covered off heat until ready to serve.

• While 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. • Carefully 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 sheet; roast on middle rack.) • Return to top rack until chicken is cooked through and green beans are tender and slightly crisp, 10 minutes more.

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