We usually buy 2 chicken legs every Saturday from either Highland Orchards at the Fitler Square Farmers’ Market or Hilltop Farms at the Rittenhouse Farmers’ Market, so we’re always looking for new ways to cook our chicken. This recipe using mustard and maple caught our attention, and it was easy to put together with ingredients we already had.
We mixed 1/2 cup of our homemade mustard (time to make some more!) with 1/4 cup pure maple syrup and 1 tablespoon of rice vinegar. We sprinkled the chicken legs with some salt and pepper, put them in a foil-lined baking pan (the foil makes everything easier to clean when you’re done!), and topped everything with the mustard-maple sauce. The chicken baked for about 50 minutes at 450° F, with another 5 minutes or so to rest. Before serving, we garnished with fresh rosemary.
As the original recipe promised, everything was delicious! I think it was that much better thanks to our homemade whole grain mustard, and I especially liked the way the mustard seeds got a little charred and toasty on top. This recipe’s a keeper.