Roasted Chicken Legs with Maple Mustard Sauce, Mashed Potatoes and Pecan Green Beans

These roasted chicken legs are all about golden, crackly skin and juicy, flavorful meat. A dynamic maple mustard sauce takes them above and beyond, while sour cream mashed potatoes and roasted green beans with toasty pecans round out the meal.

Perfect for a weeknight dinner that feels special, this dish brings together savory, sweet and nutty flavors in every bite. Get ready for a leg up on dinnertime!

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Ingredients

16 ounce Chicken LegsView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.5 ounce PecansView 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. 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 skin-side up on one side of a baking sheet. Roast on top rack for 20 minutes.
2. Meanwhile, dice 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. Reserve ½ cup of cooking water, then drain. Return potatoes to pot and mash with sour cream and 2 tbsp butter until smooth, adding reserved water as needed. Season with salt and pepper. Cover and keep warm.
3. In a small microwave-safe bowl, combine maple syrup and Dijon 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, salt and pepper. Return to oven and roast until chicken is cooked through (internal temp 165°F) and green beans are tender-crisp, about 10 more minutes.
5. Roughly chop pecans. Once chicken and green beans are done, remove baking sheet from oven. Transfer chicken to a plate. Sprinkle pecans over green beans. Return to oven and roast until nuts are toasted, 1-2 minutes.
6. Divide chicken, mashed potatoes and green beans among plates. Spoon maple mustard sauce over chicken and serve.

Recipe Tips

FAQ

Can I use chicken thighs instead of legs?

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

Can I substitute the pecans?

Absolutely. Walnuts or almonds would also be delicious.

How do I make the mashed potatoes dairy-free?

Use a dairy-free butter substitute and omit the sour cream or replace with a plant-based sour cream.