Get ready for a dinner that delivers on all fronts: crispy, golden chicken skin, tender and juicy meat and a sweet-tangy maple mustard glaze that takes it over the top. Paired with velvety sour cream mashed potatoes and roasted green beans finished with crunchy toasted pecans, this meal is a complete crowd-pleaser.
Whether you’re cooking for family or just treating yourself, these roasted chicken legs are simple to prepare and packed with flavor. The best part? Everything comes together on one sheet pan, making cleanup a breeze.
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Recipe details
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Ingredients
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Wash and cut the potatoes into 1-inch chunks. Place them in a medium pot and cover with salted water. Bring to a boil and cook until fork-tender, about 15 minutes.
- While potatoes cook, trim the ends off the green beans and set aside. Roughly chop the pecans.
- In a small bowl, whisk together the maple syrup, Dijon mustard and a pinch of salt and pepper. Set aside.
- Pat the chicken legs dry with paper towels. Season generously with salt, pepper and the fry seasoning. Place them on the prepared baking sheet.
- Roast the chicken legs for 20 minutes. After 20 minutes, brush the maple mustard glaze over the chicken legs, then return to the oven for another 10-15 minutes, until the skin is crispy and the internal temperature reaches 165°F (74°C).
- While chicken roasts, drain the potatoes and return them to the pot. Add the sour cream, a splash of milk if needed and mash until smooth. Season with salt and pepper to taste.
- About 5 minutes before the chicken is done, scatter the green beans and pecans on the same baking sheet (or a separate one) and roast until tender and lightly browned, about 5-7 minutes.
- Serve the chicken legs with mashed potatoes and green beans. Drizzle any remaining pan juices over the chicken.
Recipe Tips
For extra crispy chicken skin, pat the legs very dry before seasoning.
If you prefer a thicker glaze, simmer the maple mustard mixture in a small saucepan for 2-3 minutes before brushing.
To save time, you can roast the green beans alongside the chicken for the last 10 minutes instead of separately.
FAQ
Can I use chicken thighs instead of legs?
Yes, chicken thighs work well. Adjust cooking time as needed; thighs may take a few minutes longer to reach 165°F.
What can I substitute for pecans?
Walnuts or almonds are great alternatives. For a nut-free version, omit the nuts or use sunflower seeds.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
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