---
title: Maple Mustard Chicken Legs
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/maple-mustard-chicken-legs-5ff5e763982a992a3759c6d4
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: medium
allergens:
  - Tree Nuts
  - Milk
tags:
  - Sodium Smart
  - Easy Prep
rating: 4.5
rating_count: 912 reviews
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the maple mustard sauce on the chicken, calling it "amazing" and "delicious".
  - theme: Ease of prep
    text: Customers found this meal quick and easy to make, with accurate cooking times for perfectly cooked chicken.
nutrition:
  calories: 720
  protein: 48
  fat: 32
  saturated fat: 11
  carbohydrates: 55
  sugar: 23
  fiber: 8
  cholesterol: 235
  sodium: 460
  potassium: 840
  calcium: 110
  iron: 1.8
image: "https://images.recipes.furrysalamander.com/Chicken%20Recipes/Chicken%20Legs/maple-mustard-chicken-legs.avif"
---
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. Pat @chicken legs{16%oz} dry with @paper towels{} and season all over with @fry seasoning{1%tbsp}, @salt{1%tsp}, and @black pepper{1%tsp}. Drizzle with @olive oil{4%tsp} and rub to evenly coat with seasoning. Place skin sides up on one side of a #baking sheet{}. (For 4, spread chicken out across entire sheet.) TIP: For easy cleanup, line baking sheet with foil first. Roast on top rack for ~{20%minutes} (you'll add more to the sheet then).

Meanwhile, peel and dice @sweet potato{2%unit} into ½-inch pieces. TIP: For speedier spud prep, skip the peeling. Place in a #medium pot{} with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, ~{15%minutes} to ~{20%minutes}. Drain and return sweet potatoes to pot. Mash with @sour cream{4%tbsp}, @butter{4%tbsp} (2 TBSP for 2 servings, 4 TBSP for 4 servings), and a pinch of @nutmeg{1%tsp} until smooth. Season generously with salt and pepper. Keep covered off heat until ready to serve.

While sweet potatoes cook, in a #small microwave-safe bowl{}, combine @maple syrup{2%tbsp} and @dijon mustard{2%tsp}. Season with salt and pepper. Microwave until slightly thickened, ~{30%seconds}. Set aside.

Once chicken has roasted 20 minutes, remove baking sheet from oven. Add @green beans{12%oz} to empty side; using tongs, toss with a drizzle of olive oil. Season with salt and pepper. (For 4 servings, leave chicken roasting and add green beans to a second baking sheet; roast on middle rack.) Return to oven until chicken is cooked through and green beans are tender and slightly crisp, ~{10%minutes}.

Meanwhile, roughly chop @pecans{2%oz}. When green beans and chicken are done, remove sheet from oven. Transfer chicken to a plate, then sprinkle pecans over green beans. Return to oven until nuts are toasted, ~{1%minute} to ~{2%minutes}.

Divide chicken, sweet potatoes, and green beans between plates. Spoon maple mustard sauce over chicken and serve. TIP: If sauce is too thick, microwave for 5-10 seconds before spooning over chicken.