Maple Mustard Chicken Legs
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Maple Mustard Chicken Legs

Maple Mustard Chicken Legs

with Mashed Potatoes & 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 sour cream mashed potatoes and roasted green beans topped with toasty pecans. Get a LEG up on dinnertime!

Calorie Smart
Tree Nuts

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

Total Time40 minutes
Prep Time5 minutes


serving amount

16 ounce

Chicken Legs

12 ounce

Yukon Gold Potatoes

2 tablespoon

Maple Syrup

6 ounce

Green Beans

1 tablespoon

Fry Seasoning

2 tablespoon

Sour Cream

(Contains Milk)

2 teaspoon

Dijon Mustard

½ ounce


(Contains Tree Nuts)

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2929 kJ
Calories700 kcal
Fat34 g
Saturated Fat12 g
Carbohydrate51 g
Sugar19 g
Dietary Fiber7 g
Protein48 g
Cholesterol240 mg
Sodium410 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.


Baking Sheet
Paper Towel
Medium Pot
Potato Masher
Small Bowl


Prep and Roast Chicken

• 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).

Make Mashed Potatoes

• 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.

Make Sauce

• 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.

Roast Green Beans

• 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.

Toast Nuts

• 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.


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