The ingredient list is short and sweet, yet packs in a ton of flavor. Here’s what you’ll need:
- Chicken Thighs: I recommend using bone-in, skin-on chicken legs. If you cant find legs thighs work great too.
- Mustard Sauce: The sauce is a simple combination of shallot, Dijon mustard, with some fresh garlic and herbs. I’d wager to guess you have those items already in your fridge and pantry.
- Herbs and Seasonings: You’ll need fresh sage, parsley , thyme, salt, and pepper to complete the herbed mustard glaze.
I highly recommend you marinate the chicken the day before you eat it. If you dont have the time even the morning of is amazing. Just helps all the flavors penetrate the chicken and makes the taste amazing. I love to serve this dish with roasted potatoes and veggies.
HOW TO STORE LEFTOVER CHICKEN
- To store: Enjoy portions throughout the week by storing them in the fridge for 4 to 5 days.
- To freeze: Store leftovers in a freezer-safe container for up to 3 months. Then thaw them in the fridge the day before you plan to reheat them. Trust me, finding a batch of this chicken in your freezer is a gold mine!
Thank you so much for bringing my recipes into your kitchen if you make please comment below and tag me on IG @chefdaniellechristy . Happy Cooking XOXO
Mustard Herb Roasted Chicken Legs
Description
Simple and delicious mustard herb roasted chicken. A one pan meal the whole family will love.
Ingredients
Instructions
-
In a bowl mix mustard, shallot, garlic, herbs, salt, pepper and 2 tbsp olive oil . Rub all over chicken legs and place in the fridge on a baking sheet or plate uncovered.
When ready to cook heat oven to 425'f. Remove the chicken from the fridge to bring to room temperature.
place a baking rack on top of a baking sheet. Place chicken on top and drizzle with remaining oil. Place in the oven and roast for 35-40 minutes or until chicken reaches internal temp of 160'f. Allow to rest for 5-8 minutes and serve.
