Mustard Drumsticks For Two Recipes

THESE HONEY MUSTARD BAKED CHICKEN DRUMSTICKS ARE AMAZING!

These Honey Mustard Baked Chicken Drumsticks are AMAZING! image

These Honey Mustard Baked Chicken Drumsticks are AMAZING!

Provided by Rachel Maser - CleanFoodCrush

Categories Dinner

Number Of Ingredients 9

Ingredients

12 chicken drumsticks, about 1 1/2 lbs.
1/3 cup raw honey
2 Tbsps Dijon mustard
2 Tbsps whole grain Dijon musard
1 tsp garlic powder
1 tsp onion powder
2 tsps smoked paprika
sea salt and fresh ground black pepper, to taste (about an 1/8-1/4 teaspoon each)
a small handful of fresh parsley leaves, chopped as garnish

Steps:

Preheat your oven to 375 degrees f. and lightly rub or spray a large baking dish with cooking oil such as avocado oil.
Pat your chicken drumsticks dry with paper towels.
Place the chicken drums into the prepared dish and season with a pinch of sea salt and pepper.
In a small bowl, whisk mustards, honey, paprika and garlic, and onion powder until smooth. Yes, we use TWO types of dijon mustard in this recipe for AWESOME flavor!
Pour this sauce evenly over the chicken and toss gently to coat well.
Bake for 35-40 minutes or until cooked through (internal temp should read 165F).
Turn on the broiler and broil chicken for additional 2-3 minutes just until they crisp up and get that nice glaze on top. YUM!
Carefully remove from oven and garnish with parsley if desired.
Serve immediately.

DOUBLE-THE-MUSTARD CHICKEN WITH POTATOES AND GREENS

Double-the-Mustard Chicken With Potatoes and Greens image

Two kinds of mustard make all the difference in this sheet-pan dinner. Dijon mustard mixed with honey serves as a sweet-tart marinade for the chicken, while the whole seeds in old-style mustard add pops of crunch and flavor to the dressing.

Provided by Anna Stockwell

Categories Chicken Mustard Honey Olive Oil Potato Rosemary Garlic Lemon Juice Lettuce Salad Parsley Dinner Fall Winter One-Pot Meal Quick & Easy Wheat/Gluten-Free Dairy Free

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 Tbsp. Dijon mustard
2 Tbsp. plus 2 tsp. honey
1/3 cup plus 3 Tbsp. extra-virgin olive oil, divided
4 whole chicken legs (thigh and drumstick; about 2 lb. total), patted dry
2 1/2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
1 1/2 lb. baby Yukon Gold potatoes, halved
4 rosemary sprigs
1 garlic clove, finely grated
3 Tbsp. fresh lemon juice
4 tsp. whole grain mustard
1 small head of frisée or 1/2 small head of escarole, trimmed, torn into bite-size pieces
1/2 cup parsley leaves

Steps:

Place a rack in top third of oven; preheat to 375°F. Whisk Dijon mustard, 2 Tbsp. honey, and 1 Tbsp. oil in a medium bowl to combine. Season chicken on all sides with 1 tsp. salt and 1/2 tsp. pepper. Transfer to bowl with honey mustard and toss to coat.
Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and remaining 1/2 tsp. pepper on a rimmed baking sheet. Arrange chicken legs (skin side up) in the center of pan; discard excess marinade. Arrange potatoes around outside of pan in an even layer, then turn cut side down (this will help them brown better). Arrange rosemary over potatoes. Roast until chicken and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F, 30-40 minutes.
Whisk garlic, lemon juice, whole grain mustard, and remaining 1/3 cup oil, 2 tsp. honey, and 1/2 tsp. salt in a small bowl. Divide chicken and potatoes among plates, then arrange frisée and parsley alongside potatoes. Drizzle dressing over chicken, potatoes, and frisée.
Do Ahead: Chicken can be marinated 8 hours ahead. Cover and chill.

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