Roasted Honey Mustard Chicken Legs
This fantastic sheet pan chicken supper is simple to throw together and packed with robust fall flavor. While it’s a great dish to add into your weeknight dinner rotation, this roasted chicken dinner is impressive enough for casual entertaining. Feel free to swap out the butternut squash for sweet potatoes if you’d prefer.
Ingredients
- 4 skin-on, bone-in chicken leg quarters (3 1/2 to 4 lbs.)
- 3 Tbsp. olive oil
- 1 3/4 tsp. kosher salt
- 1 1/2 tsp. black pepper
- 3 cups cubed butternut squash (from 1 [12-oz.] pkg. or 1 large squash)
- 1 lb. Brussels sprouts, trimmed and halved
- 1 medium-sized red onion, cut into thin wedges
- 10 garlic cloves
- 1 Tbsp. honey
- 1/2 tsp. Dijon mustard
- 1 to 2 Tbsp. chopped fresh rosemary
People find this recipe by searching: guldens zesty honey mustard, guldens honey mustard, hellmann’s honey mustard, marie’s honey mustard
TO CONTINUE READING THIS ARTICLE, CLICK NEXT PAGE.
