ROASTED HONEY MUSTARD CHICKEN LEGS

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This fantastic sheet pan chicken supper is simple to throw together and packed with robust fall flavor. While it’s a great dish to add into your weeknight dinner rotation, this roasted chicken dinner is impressive enough for casual entertaining. Feel free to swap out the butternut squash for sweet potatoes if you’d prefer.

Ingredients

4 skin-on, bone-in chicken leg quarters (3 1/2 to 4 lbs.)

3 Tbsp. olive oil

1 3/4 tsp. kosher salt

1 1/2 tsp. black pepper

3 cups cubed butternut squash (from 1 [12-oz.] pkg. or 1 large squash)

1 lb. Brussels sprouts, trimmed and halved

1 medium-sized red onion, cut into thin wedges

10 garlic cloves

1 Tbsp. honey

1/2 tsp. Dijon mustard

1 to 2 Tbsp. chopped fresh rosemary

How to Make It

Step 1

Preheat oven to 425°F. Place a large baking sheet coated with cooking spray in the oven; heat 5 minutes.

Step 2

Brush chicken with 1 tablespoon of the oil; sprinkle with 3/4 teaspoon each of the salt and pepper. Remove baking sheet from oven, and place chicken quarters, skin side down, on hot baking sheet; return to oven. Bake in preheated oven for 10 minutes.

Step 3

Remove baking sheet from oven, and transfer chicken to a plate; add butternut squash, Brussels sprouts, onion, and garlic to baking sheet; drizzle with 1 1/2 tablespoons of the olive oil, and sprinkle with remaining salt and pepper. Toss to coat.

Step 4

Place chicken on top of vegetables. Whisk together honey, Dijon mustard, and remaining 1/2 tablespoon oil; brush onto chicken using a pastry brush.

Step 5

Bake at 425°F for 15 minutes. Baste vegetables and chicken with pan juices using a large spoon or bulb baster; sprinkle with rosemary. Return to oven, and bake until chicken is cooked through, about 20 minutes.

Melly Valley