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

There’s something magical about chicken legs with golden, crackly skin and tender, juicy meat. This recipe delivers exactly that, with a dynamic maple mustard glaze that takes the flavor to new heights. Served alongside a velvety sweet potato mash spiced with nutmeg and roasted green beans topped with buttery pecans, it’s a complete meal that’s both comforting and impressive.

Perfect for a weeknight dinner or a special occasion, this dish comes together with simple ingredients and straightforward steps. The sweet and tangy glaze caramelizes beautifully in the oven, while the mash and beans provide the perfect balance of creamy and crunchy textures.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon NutmegView ingredient guideLike ingredientDislike ingredient

16 ounce Chicken LegsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper or foil.
2. Wash and trim the green beans. Peel the sweet potatoes and cut them into 1-inch cubes.
3. Toss the sweet potato cubes with olive oil, salt and pepper. Spread them on one side of the prepared baking sheet. Roast for 10 minutes.
4. Meanwhile, in a small bowl, mix together the maple syrup, Dijon mustard and a pinch of salt and pepper to make the glaze.
5. Season the chicken legs with fry seasoning, salt and pepper. After the sweet potatoes have roasted for 10 minutes, remove the sheet and push the potatoes to one side. Add the chicken legs to the other side. Brush the chicken with half of the maple mustard glaze. Return to the oven and roast for 20 minutes.
6. While the chicken and potatoes roast, place the green beans on a separate small baking sheet, drizzle with olive oil and season with salt and pepper. Roast in the oven alongside the chicken for the last 15 minutes of cooking.
7. In a small skillet over medium heat, melt the butter. Add the pecans and cook, stirring, until fragrant and lightly toasted, about 2-3 minutes. Remove from heat and set aside.
8. When the chicken is cooked through (internal temperature of 165°F) and the sweet potatoes are tender, remove everything from the oven. Transfer the sweet potatoes to a bowl and mash with sour cream, nutmeg, salt and pepper to taste.
9. Toss the roasted green beans with the toasted pecans and any remaining butter from the skillet.
10. Serve the chicken legs with a generous spoonful of sweet potato mash and a side of green beans. Drizzle the remaining maple mustard glaze over the chicken if desired.

Recipe Tips

FAQ

Can I use chicken thighs instead of legs?

Yes, chicken thighs work great. Adjust cooking time as needed until internal temperature reaches 165°F.

Can I make this recipe dairy-free?

Absolutely. Substitute the butter with a plant-based alternative and use dairy-free sour cream or omit it and add a splash of almond milk to the mash.

How do I store leftovers?

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