Honey Mustard Baked Chicken Drumsticks
Ingredients
Smashed Potatoes (optional)
- 4 x 150g/5oz potatoes (Note 1)
- 2 tbsp / 30 g olive oil or melted butter
Chicken
- 8 chicken legs (about 1 kg / 2 lb) (Note 2)
- 2 tsp olive oil
Sauce
- 2 tbsp Dijon mustard (Note 3)
- 1 tbsp wholegrain mustard (or use more Dijon)
- 1/4 cup honey
- 1 garlic clove , minced
- 1 tsp cornflour/cornstarch (Note 4)
- Pinch of salt and pepper
For serving (optional)
- Fresh thyme leaves or chopped parsley
- Steamed broccolini
Instructions
- 1
Smashed Potatoes option - Microwave potatoes for 10 minutes on high or until cooked. (Note 5)
- 2
Smashed Potatoes option - Place on one side of tray. Squish using potato masher (Note 6) to about 1.7cm / 2/3″ thickness. Drizzle with oil, sprinkle with salt and pepper.
- 3
Smashed Potatoes option - If making smashed potatoes, fold up the edges of the foil the drumsticks are on
- 4
Sticky Baked Drumsticks - Preheat oven to 180C/350F.
- 5
Sticky Baked Drumsticks - Mix Sauce ingredients together with a good pinch of salt and pepper.
- 6
Sticky Baked Drumsticks - Line tray with foil, then top with parchment paper.
- 7
Sticky Baked Drumsticks - Place drumsticks on paper. If making smashed potatoes, fold up the edges of the foil so the sauce won't leak into the potatoes (doesn't need to be high – even 1cm / 2/5″ is enough, video useful).
- 8
Sticky Baked Drumsticks - Spoon Sauce over drumsticks. Drizzle chicken with olive oil.
- 9
Baking - Bake for 30 minutes. Turn drumsticks (not potatoes), spoon juices over drumsticks.
- 10
Baking - Bake for a further 20 minutes, turn, spoon over juices. Bake for 10 – 15 minutes until sauce reduces and the drumsticks are golden and sticky.
- 11
Baking - Remove from oven. Squidge the drumsticks around in what should now be a syrupy sauce. (Note 7) Serve drumsticks with sauce, with crispy smashed potatoes and steamed broccolini on the side. Sprinkle with fresh thyme leaves if using.
