Maple Mustard Chicken Legs with Spiced Sweet Potato Mash and Roasted Green Beans

These roasted chicken legs are everything you want for dinner: golden, crackly skin and tender, juicy meat. The secret is a dynamic maple mustard sauce that takes them to the next level. Paired with a creamy sweet potato mash kissed with nutmeg and roasted green beans topped with toasty pecans, this meal is a comforting and satisfying weeknight winner.

Best of all, everything comes together on one sheet pan (plus a pot for the mash), making cleanup a breeze. Whether you’re cooking for family or just treating yourself, this dish delivers big flavor with minimal fuss.

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Ingredients

16 ounce Chicken LegsView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 teaspoon NutmegView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) and adjust rack to top position. Wash and dry all produce. Pat chicken legs dry with paper towels. Season all over with fry seasoning, salt and pepper. Drizzle with olive oil and rub to coat evenly. Place chicken on one side of a baking sheet. Roast on top rack for 20 minutes. (For easy cleanup, line baking sheet with foil.)
2. Meanwhile, peel and dice sweet potatoes into ½-inch pieces. Place in a medium pot and cover with salted water by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Drain and return sweet potatoes to pot. Add sour cream, butter and a pinch of nutmeg. Mash until smooth. Season generously with salt and pepper. Keep covered off heat until serving.
3. In a small microwave-safe bowl, combine maple syrup and mustard. Season with salt and pepper. Microwave until slightly thickened, about 30 seconds. Set aside.
4. After chicken has roasted 20 minutes, remove baking sheet from oven. Add green beans to the empty side of the sheet. Toss with a drizzle of olive oil and season with salt and pepper. Return to oven and roast until green beans are tender and slightly crisp, about 10 minutes more.
5. While green beans roast, roughly chop pecans. Once chicken and green beans are done, remove sheet from oven. Transfer chicken to a plate. Sprinkle pecans over green beans. Return to oven and toast nuts for 1-2 minutes.
6. Divide chicken, sweet potato mash and green beans among plates. Spoon maple mustard sauce over chicken and serve. If sauce has thickened too much, microwave for 5-10 seconds before serving.

Recipe Tips

FAQ

Can I use chicken thighs instead of legs?

Yes, chicken thighs work well. Adjust cooking time as needed; thighs may cook slightly faster.

Can I make this dish dairy-free?

You can substitute the butter with a plant-based alternative and use dairy-free sour cream or omit it. The mash may be less creamy but still delicious.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.