Honey-Mustard Chicken Legs
Substitute spuds with roasted Brussels sprouts to serve alongside this memorable main: The addictive, sweet ’n’ sticky chicken legs—drizzled with a mix of honey, mustard and sambal oelek—are so delicious, we bet no one even notices.
Ingredients
- 1 onion, thinly sliced
- 2 cloves garlic, chopped
- 2 tbsp (30 ml) olive oil
- 1 tsp ground black pepper
- ½ tsp ground turmeric
- ¼ cup (60 ml) honey
- 2 tbsp (30 ml) ketchup
- 1 tbsp (15 ml) prepared mustard
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) sambal oelek
- 6 whole chicken legs, with the skin
- 3 cups (340 g) trimmed Brussels sprouts
- 2 onions, cut into wedges
- 1 bag (1 lb/454 g) baby-cut carrots
- 2 tbsp (30 ml) olive oil
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- In a small saucepan over medium-high heat, brown the onion and garlic in the oil. Add the spices and continue cooking for 30 seconds. Off the heat, stir in the remaining ingredients. Set aside.
Substitute spuds with roasted Brussels sprouts to serve alongside this memorable main: The addictive, sweet ’n’ sticky chicken legs—drizzled with a mix of honey, mustard and sambal oelek—are so delicious, we bet no one even notices.