Honey Mustard Chicken Legs

with Roasted Sweet Potato & Asparagus

  • Gluten Free
  • Paleo
  • Meat
  • Chicken

Gorgeous pan seared and roasted honey mustard glazed chicken legs served with roasted asparagus and sweet potato.This tangy-sweet baked chicken dish is sure to be your savior after a long days work!

Nutrition Per Portion

  • 1034 Calories | 
  • 74.8g Carbohydrates | 
  • 63.7g Fat | 
  • 8.5g Fibre | 
  • 42.4g Protein | 
  • 31.8g Sugar
  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Bring a saucepan of water to the boil.

  • 1.0 min

    Finely chop the garlic.

  • 1.5 min

    Peel and chop the sweet potato into cubes.

  • 3.0 min

    Add the sweet potato to the boiling water.

  • 3.5 min

    Combine the honey, garlic, thyme and wholegrain mustard in a bowl.

  • 4.5 min

    Lightly brush some of the honey glaze on the chicken.

  • 5.0 min

    Heat half of the oil in a pan.

  • 5.5 min

    Drizzle the chicken with oil and season with salt and pepper.

  • 6.0 min

    Add the chicken to the frying pan and sear until the skin is browning.

  • 7.0 min

    Turn the chicken and sear the other side.

  • 8.0 min

    Remove the sweet potatoes from the water and place on a baking tray, season with salt and pepper.

  • 9.0 min

    Transfer the chicken to the tray brushing with more honey glaze and place in the oven to roast.

  • 15.0 min

    Remove the tray from the oven turn the chicken and brush with more of the honey glaze.

  • 16.0 min

    Add the asparagus to the tray and return to the oven.

  • 24.0 min

    When the chicken is cooked and the vegetables are tender remove from the oven.

  • 25.0 min

    Serve the roasted vegetables with the sticky chicken legs.

  • Ingredients

    Baby Asparagus

    Olive Oil

    Sweet Potato , cut into 2cm pieces

    Chicken Leg

    Wholegrain Mustard

    Fresh Thyme

    Garlic , finely chopped


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