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Sticky Honey-Dijon Chicken Legs

Sticky Honey-Dijon Chicken Legs

with Garlic Mashed Potatoes and Lemony Broccoli

calorie smart
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When it comes to chicken, we’re always looking for two things: golden, crackly skin and juicy, flavorful meat. Oh, you too? Enter: these roasted chicken legs. They’re all that and then some—the “some” being a tangy honey mustard glaze that really takes ’em above and beyond. On the side, there’s lemony broccoli and garlicky mashed potatoes. You’d be chicken not to try it.

Allergens:Milk

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

Total Time45 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¼ ounce

Thyme

16 ounce

Chicken Legs

1 teaspoon

Paprika

12 ounce

Yukon Gold Potatoes

1 unit

Lemon

2 clove

Garlic

4 tablespoon

Sour Cream

(ContainsMilk)

2 teaspoon

Dijon Mustard

4 teaspoon

Honey

1 unit

Chicken Stock Concentrate

8 ounce

Broccoli Florets

Not included in your delivery

3 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat33 g
Saturated Fat17 g
Carbohydrate55 g
Sugar18 g
Dietary Fiber10 g
Protein50 g
Cholesterol265 mg
Sodium650 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
Aluminum Foil
Baking Sheet
Paper Towel
Medium Pot
Potato Masher
Strainer
Small Bowl
Zester
Large Bowl
Plastic Wrap
Instructionsarrow up iconarrow up icon
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1

Adjust rack to top position and preheat oven to 450 degrees. Line a baking sheet with foil. Wash and dry all produce. Pick thyme leaves from stems; roughly chop leaves until you have 1 tsp (2 tsp for 4 servings). Pat chicken dry with paper towels. Season all over with salt, pepper, chopped thyme, and paprika. Place skin sides up on prepared sheet. Roast on top rack until chicken is cooked through and skin is crispy, 25 minutes (we’ll glaze it then).

2

Meanwhile, dice potatoes into ½-inch pieces. Place in a medium pot with garlic cloves and enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes and garlic to pot; mash with sour cream and 1 TBSP butter (2 TBSP for 4), adding splashes of reserved potato cooking liquid as needed until creamy and smooth. Season with salt and pepper. Keep covered off heat.

3

Meanwhile, zest and quarter lemon. Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until melted, 30 seconds. Stir in mustard, honey, stock concentrate, and a squeeze of lemon juice to taste. Season generously with pepper. Pour half the glaze into a separate small bowl (you’ll use it in step 6).

4

Once chicken has roasted 25 minutes, remove from oven and brush skin sides with half the glaze. Continue roasting until glaze is tacky and has dried out a bit, 3-5 minutes more.

5

Place broccoli in a large microwavesafe bowl with 1 TBSP water. Cover bowl with plastic wrap; poke a few holes in wrap. Microwave until tender, 1-2 minutes. (TIP: No microwave? No problem! Steam broccoli in a medium pot with a splash of water until tender, 5-7 minutes.) Remove wrap; toss with lemon zest, 1 TBSP butter (2 TBSP for 4), and a pinch of salt and pepper.

6

Divide chicken, broccoli, and potatoes between plates. Drizzle chicken with reserved glaze. Serve with remaining lemon wedges on the side.