Description
This Honey Mustard Chicken Legs with Roasted Vegetables and Fresh Salad is a perfect combination of sweet, savory, and tangy flavors. The chicken legs are marinated in a delicious honey mustard sauce that caramelizes beautifully as they roast in the oven. Accompanied by tender roasted vegetables and a fresh, vibrant cucumber-tomato salad, this meal is hearty, healthy, and packed with flavor. Whether you’re cooking for a family dinner or entertaining guests, this recipe will leave everyone satisfied and impressed.
Ingredients
Scale
For the Chicken Legs:
- 5 pcs chicken legs
- 1 tsp dried oregano
- 1 tsp black pepper
- 1 tsp salt
- 2 tbsp olive oil
- 50 g (1.7 oz) butter
- 1 onion, chopped
- 1 carrot, chopped
- 4 potatoes, cut into wedges
- 4 cloves garlic, minced
- Bunch of fresh parsley, chopped
For the Honey Mustard Sauce:
- 100 g (3.5 oz) honey
- 3 tbsp soy sauce
- 2 tbsp sweet ketchup
- 2 tbsp mustard (Dijon or yellow)
- 1 lemon, juiced
- Salt, to taste
- Black pepper, to taste
For the Fresh Salad:
- 2 cucumbers, sliced
- 3–4 tomatoes, chopped
- 1 red onion, thinly sliced
- 1 tbsp lemon juice
- Salt, to taste
- Black pepper, to taste
- Olive oil, for drizzling
Instructions
1. Prepare the Chicken Legs:
- Season the Chicken: Start by seasoning the chicken legs with dried oregano, black pepper, and salt. Rub the seasoning into the chicken to ensure it is well coated. Set aside while you prepare the honey mustard sauce.
2. Make the Honey Mustard Sauce:
- Mix the Sauce: In a bowl, combine 100 g of honey, 3 tablespoons of soy sauce, 2 tablespoons of sweet ketchup, 2 tablespoons of mustard, and the juice of 1 lemon. Whisk everything together until smooth. Taste the sauce and add more salt and pepper if needed.
3. Marinate the Chicken:
- Coat the Chicken: Pour the honey mustard sauce over the seasoned chicken legs, making sure they are evenly coated. Let the chicken marinate for at least 30 minutes to 1 hour in the refrigerator. This allows the flavors to penetrate the meat.
4. Prepare the Vegetables for Roasting:
- Chop the Vegetables: While the chicken is marinating, prepare the vegetables. Peel and chop the onion and carrot into bite-sized pieces. Cut the potatoes into wedges. Mince the garlic.
- Season the Vegetables: Place the chopped vegetables and potatoes into a large bowl. Drizzle with olive oil and season with salt and black pepper. Toss everything together until the vegetables are evenly coated.
5. Roast the Chicken and Vegetables:
- Preheat the Oven: Preheat your oven to 200°C (390°F).
- Arrange the Chicken and Vegetables: Place the marinated chicken legs in a large roasting pan. Arrange the seasoned vegetables and potatoes around the chicken. Place small pieces of butter (50 g) over the chicken and vegetables for added richness.
- Roast: Roast the chicken and vegetables in the preheated oven for about 40-45 minutes, or until the chicken is fully cooked (internal temperature reaches 75°C or 165°F) and the vegetables are tender. Baste the chicken with the honey mustard sauce during roasting to enhance the flavor and help the chicken caramelize.
6. Prepare the Fresh Salad:
- Chop the Salad Ingredients: While the chicken and vegetables are roasting, prepare the fresh salad. Slice the cucumbers, chop the tomatoes, and thinly slice the red onion.
- Dress the Salad: In a bowl, combine the cucumbers, tomatoes, and red onion. Drizzle with lemon juice and olive oil, and season with salt and black pepper to taste. Toss everything together gently to combine.
7. Serve the Chicken and Vegetables:
- Garnish: Once the chicken and vegetables are done roasting, remove them from the oven and sprinkle with freshly chopped parsley for a fresh burst of flavor.
- Serve: Serve the honey mustard chicken legs alongside the roasted vegetables, and plate with a side of the fresh cucumber-tomato salad for a complete and delicious meal.
- Prep Time: 15mins
- Cook Time: 45mins