Honey Mustard Baked Chicken Drumsticks with Crispy Smashed Potatoes

Ingredients

Smashed Potatoes:

• 4 x 150g/5oz potatoes (Note 1)
• 2 tbsp / 30 g olive oil or melted butter

Chicken:

• 8 chicken legs (about 1 kg / 2 lb) (Note 2)
• 2 tsp olive oil

Sauce:

• 2 tbsp Dijon mustard (Note 3)
• 1 tbsp wholegrain mustard (or use more Dijon)
• 1/4 cup honey
• 1 garlic clove , minced
• 1 tsp cornflour/cornstarch (Note 4)
• Pinch of salt and pepper

For serving (optional):

• Fresh thyme leaves or chopped parsley
• Steamed broccolini

Instructions

1. Microwave potatoes for 10 minutes on high or until cooked. (Note 5)
2. Preheat oven to 180C/350F.
3. Meanwhile, mix Sauce ingredients together with a good pinch of salt and pepper.
4. On a baking tray, place a piece of foil on one side, then top with baking paper (step photos and video helpful).
5. 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 1cm / 2/5" is enough.
6. Spoon Sauce over drumsticks.
7. When potatoes are ready, place on the other side of tray. Squish using potato masher (Note 6) to about 1.7cm / 2/3" thickness. Drizzle with oil, sprinkle with salt and pepper.
8. Drizzle chicken with olive oil. Bake for 30 minutes. Turn drumsticks (not potatoes), spoon juices over drumsticks. 
9. Bake for a further 20 minutes, turn, spoon over juices. Bake for 10 - 15 minutes until golden and sticky.
10. Remove from oven. Squidge the drumsticks around in what should now be a syrupy sauce. (Note 7) Serve drumsticks with some sauce, with crispy smashed potatoes and steamed broccolini on the side. Sprinkle with fresh thyme leaves if using.

source:https://www.recipetineats.com/honey-mustard-baked-chicken-drumsticks/

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