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–+ servings

Honey Mustard Baked Chicken Drumsticks

3
A simple yet delicious recipe for sticky, caramelized honey mustard chicken drumsticks served with crispy smashed potatoes and steamed broccolini, perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the potatoes
  • 4 pieces 150g/5oz potatoes (Note 1)
  • 2 tbsp olive oil or melted butter
For the chicken
  • 8 pieces chicken legs (about 1 kg / 2 lb) (Note 2)
  • 2 tsp olive oil
  • 1 pinch salt and pepper
For the sauce
  • 2 tbsp Dijon mustard (Note 3)
  • 1 tbsp wholegrain mustard (or use more Dijon)
  • 1/4 cup honey
  • 1 clove garlic (minced)
  • 1 tsp cornflour/cornstarch (Note 4)
For garnish and sides
  • Fresh thyme leaves or chopped parsley
  • Steamed broccolini

Method
 

Preparation for Smashed Potatoes
  1. Preheat the oven to 220°C / 425°F.
  2. Boil the potatoes until tender, about 15 minutes.
  3. Drain the potatoes and let them steam dry for 2 minutes.
  4. Place potatoes on a baking tray and gently press each to smash.
  5. Drizzle with 2 tbsp olive oil or melted butter and sprinkle salt.
  6. Roast the potatoes at 220°C / 425°F for 25–30 minutes until golden and crisp.
Sticky Baked Drumsticks
  1. Preheat the oven to 200°C / 400°F if you roasted potatoes first, otherwise use the same 220°C / 425°F for extra crisp.
  2. Pat the chicken legs dry with paper towels.
  3. Toss the drumsticks with 2 tsp olive oil and a pinch of salt and pepper.
  4. Whisk together the Dijon mustard, wholegrain mustard, honey, minced garlic, and cornflour/cornstarch until smooth.
  5. Brush half the glaze over the drumsticks and arrange them on a lined baking tray with space between pieces.
  6. Roast the drumsticks at 200–220°C / 400–425°F for 25 minutes until the skin browns.
  7. Brush the remaining glaze over the drumsticks, then return them to the oven for 8–12 minutes until the glaze thickens and juices run clear when pierced.
  8. Garnish with fresh thyme or parsley and serve.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 5gSodium: 500mgFiber: 3gSugar: 10g

Notes

Let the drumsticks rest for 5 minutes after baking so juices redistribute. Serve the drumsticks with smashed potatoes and steamed broccolini.

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