Roasted Chicken Legs with Honey Mustard Glaze, Garlic Mashed Potatoes and Lemony Broccoli

There’s something magical about a chicken dinner where the skin turns golden and crackly and the meat stays juicy and flavorful. This recipe delivers exactly that-roasted chicken legs with a glossy honey mustard glaze that caramelizes beautifully in the oven. The glaze strikes the perfect balance between sweet honey and tangy Dijon, creating a sticky coating that clings to every bite.

On the side, creamy garlic mashed potatoes and bright lemony broccoli round out the plate. The potatoes are whipped with sour cream and butter for a velvety texture, while the broccoli gets a fresh pop of lemon zest. It’s a satisfying meal that feels special but comes together with minimal fuss.

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Ingredients

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

16 ounce Chicken LegsView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

4 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Line a baking sheet with foil. Wash and dry all produce. Pick thyme leaves from stems; roughly chop leaves until you have 1 teaspoon. Pat chicken dry with paper towels. Season all over with salt, pepper, chopped thyme and paprika. Place skin side up on prepared sheet. Roast on top rack until chicken is cooked through and skin is crispy, about 25 minutes (you’ll glaze it then).
2. Meanwhile, dice potatoes into ½-inch pieces. Place in a medium pot with garlic cloves and enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes and garlic to pot; mash with sour cream and 1 tablespoon butter (2 tablespoons for 4 servings), adding splashes of reserved potato cooking liquid as needed until creamy and smooth. Season with salt and pepper. Keep covered off heat.
3. Meanwhile, zest and quarter the lemon. Place 1 tablespoon butter (2 tablespoons for 4 servings) in a small microwave-safe bowl. Microwave until melted, about 30 seconds. Stir in mustard, honey, stock concentrate and a squeeze of lemon juice to taste. Season generously with pepper. Pour half the glaze into a separate small bowl (you’ll use it in step 6).
4. Once chicken has roasted 25 minutes, remove from oven and brush skin sides with half the glaze. Continue roasting until glaze is tacky and has dried out a bit, 3-5 minutes more.
5. Place broccoli in a large microwave-safe bowl with 1 tablespoon water. Cover bowl with plastic wrap; poke a few holes in wrap. Microwave until tender, 1-2 minutes. (No microwave? Steam broccoli in a medium pot with a splash of water until tender, 5-7 minutes.) Remove wrap; toss with lemon zest, 1 tablespoon butter (2 tablespoons for 4 servings) and a pinch of salt and pepper.
6. Divide chicken, broccoli and potatoes between plates. Drizzle chicken with reserved glaze. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of chicken legs?

Yes, chicken thighs work well. Adjust cooking time as needed; thighs may take a few minutes less or more depending on size.

What can I substitute for sour cream in the mashed potatoes?

You can use plain Greek yogurt or buttermilk for a similar tangy creaminess. Alternatively, extra butter and milk will work.

How do I store leftovers?

Store chicken, potatoes and broccoli separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.