Honey Mustard Baked Chicken Drumsticks

Ingredients

• 4 x 150g/5oz potatoes ((Note 1))
• 2 tbsp / 30 g olive oil or melted butter
• 8 chicken legs (about 1 kg / 2 lb) ((Note 2))
• 2 tsp olive oil
• 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
• Fresh thyme leaves or chopped parsley
• Steamed broccolini

Steps

1. 1

   Microwave potatoes for 10 minutes on high or until cooked. (Note 5)

2. 2

   Place on one side of tray. Squish using potato masher (Note 6) to about 1.7cm / 2/3" thickness. Drizzle with oil, sprinkle with salt and pepper.

3. 3

   If making smashed potatoes, fold up the edges of the foil the drumsticks are on

4. 4

   Preheat oven to 180C/350F.

5. 5

   Mix Sauce ingredients together with a good pinch of salt and pepper.

6. 6

   Line tray with foil, then top with parchment paper.

7. 7

   Place drumsticks on paper. If making smashed potatoes, fold up the edges of the foil so the sauce won't leak into the potatoes (doesn't need to be high - even 1cm / 2/5" is enough, video useful).

8. 8

   Spoon Sauce over drumsticks. Drizzle chicken with olive oil.

9. 9

   Bake for 30 minutes. Turn drumsticks (not potatoes), spoon juices over drumsticks.

10. 10

    Bake for a further 20 minutes, turn, spoon over juices. Bake for 10 - 15 minutes until sauce reduces and the drumsticks are golden and sticky.

11. 11

    Remove from oven. Squidge the drumsticks around in what should now be a syrupy sauce. (Note 7) Serve drumsticks with sauce, with crispy smashed potatoes and steamed broccolini on the side. Sprinkle with fresh thyme leaves if using.