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Maple Mustard Chicken Legs

Maple Mustard Chicken Legs

plus Spiced Sweet Potato Mash & Nutty Green Beans

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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!

Allergens:Tree NutsMilk

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

Total Time40 minutes
Prep Time5 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

16 ounce

Chicken Legs

2 unit

Sweet Potato

2 teaspoon

Dijon Mustard

½ ounce

Pecans

(ContainsTree Nuts)

2 tablespoon

Sour Cream

(ContainsMilk)

1 tablespoon

Fry Seasoning

2 tablespoon

Maple Syrup

6 ounce

Green Beans

1 teaspoon

Nutmeg

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3054 kJ
Calories740 kcal
Fat35 g
Saturated Fat13 g
Carbohydrate59 g
Sugar25 g
Dietary Fiber9 g
Protein48 g
Cholesterol240 mg
Sodium460 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.
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Baking Sheet
Peeler
Medium Pot
Strainer
Potato Masher
Small Bowl
Instructionsarrow up iconarrow up icon
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1

• 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).

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• 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.