Categories: Meals
Ingredients
- Smashed Potatoes:
- 4 x 5oz potatoes
- 2 tbsp olive oil or melted butter
- Chicken:
- 8 chicken legs (about 2 lb)
- 2 tsp olive oil
- Sauce:
- 2 tbsp Dijon mustard
- 1 tbsp wholegrain mustard (or use more Dijon)
- 1/4 cup honey
- 1 garlic clove , minced
- 1 tsp cornflour/cornstarch
- Pinch of salt and pepper
- For serving (optional):
- Fresh thyme leaves or chopped parsley
- Steamed broccolini
Directions
- Microwave potatoes for 10 minutes on high or until cooked.
- Preheat oven to 350F.
- Meanwhile, mix Sauce ingredients together with a good pinch of salt and pepper.
- On a baking tray, place a piece of foil on one side, then top with baking paper (step photos and video helpful).
- Line up drumsticks snugly on the paper. Fold up the edges of the foil and paper so the sauce won’t leak into the potatoes. Doesn’t need to be high – even 2/5" is enough.
- Spoon Sauce over drumsticks.
- When potatoes are ready, place on the other side of tray. Squish using potato masher to about 2/3" thickness. Drizzle with oil, sprinkle with salt and pepper.
- Drizzle chicken with olive oil. Bake for 30 minutes. Turn drumsticks (not potatoes), spoon juices over drumsticks.
- Bake for a further 20 minutes, turn, spoon over juices. Bake for 10 – 15 minutes until golden and sticky.
- Remove from oven. Squidge the drumsticks around in what should now be a syrupy sauce. Serve drumsticks with some sauce, with crispy smashed potatoes and steamed broccolini on the side. Sprinkle with fresh thyme leaves if using.