Description
Honey Mustard Baked Chicken Drumsticks with crispy smashed potatoes and steamed broccolini make for a flavorful and satisfying meal. The chicken is coated in a sticky, tangy honey mustard sauce and baked to golden perfection, paired perfectly with tender smashed potatoes and fresh broccolini for a balanced dinner.
Ingredients
Scale
For the Smashed Potatoes
- 4 x 150g (5oz) potatoes
- 2 tbsp (30g) olive oil or melted butter
- Pinch of salt and pepper
For the Sticky Baked Drumsticks
- 8 chicken legs (about 1 kg / 2 lb)
- 2 tsp olive oil
- 2 tbsp Dijon mustard
- 1 tbsp wholegrain mustard (or use extra Dijon mustard)
- 1/4 cup honey
- 1 garlic clove, minced
- 1 tsp cornflour (cornstarch)
- Pinch of salt and pepper
For Serving
- Fresh thyme leaves or chopped parsley
- Steamed broccolini
Instructions
- Prepare the Potatoes: Microwave the potatoes on high for 10 minutes or until cooked through. Place them on one side of a tray lined with foil. Using a potato masher, gently crush them to about 1.7cm (2/3 inch) thickness. Drizzle the potatoes with olive oil or melted butter, then season with salt and pepper.
- Prepare the Tray for Drumsticks: If making smashed potatoes, fold up the edges of the foil around the drumsticks’ area to prevent sauce from leaking onto the potatoes (even a 1cm / 2/5 inch edge is sufficient). Line the tray with foil, then cover with parchment paper on top.
- Make the Honey Mustard Sauce: In a bowl, combine Dijon mustard, wholegrain mustard, honey, minced garlic, cornflour, and a pinch of salt and pepper. Mix thoroughly until smooth and well combined.
- Arrange the Chicken Drumsticks: Place the chicken drumsticks on the parchment-lined tray. Spoon the honey mustard sauce generously over each drumstick and drizzle them with 2 teaspoons of olive oil to add moisture and help with browning.
- Bake the Drumsticks – First Stage: Preheat the oven to 180°C (350°F). Bake the drumsticks for 30 minutes. This initiates cooking and allows the sauce to begin setting.
- Turn and Baste: After 30 minutes, turn the drumsticks and spoon the cooking juices and sauce over them to keep them moist and flavorful.
- Bake the Drumsticks – Second Stage: Return the drumsticks to the oven and bake for an additional 20 minutes. Turn and baste them again with the pan juices.
- Final Bake: Bake the drumsticks for a final 10 to 15 minutes until the sauce reduces and becomes sticky, and the drumsticks develop a golden, glazed appearance.
- Finish and Serve: Remove the tray from the oven. Using a spoon, mix the drumsticks gently in the now syrupy sauce to coat them well. Serve the sticky honey mustard drumsticks hot with the crispy smashed potatoes and steamed broccolini on the side. Garnish with fresh thyme leaves or chopped parsley for a fresh herbaceous note.
Notes
- For the best texture, ensure the potatoes are cooked through before smashing to avoid cracking the skin too much.
- The cornflour helps thicken the honey mustard sauce and gives it a nice glaze.
- If you do not have wholegrain mustard, you can use extra Dijon mustard, but wholegrain adds texture and flavor depth.
- Folding the foil edges prevents sauce from dripping onto the potatoes, keeping flavors distinct and presentation neat.
- Use a potato masher gently to keep smashed potatoes rustic and chunky rather than turning them into a mash.
- This recipe pairs well with steamed vegetables like broccolini for a balanced meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Western
Keywords: honey mustard chicken, baked chicken drumsticks, smashed potatoes, easy dinner, oven-baked chicken, sticky chicken drumsticks, comfort food
