Serves: 2 | Time: 1 hour 15 mins (mostly hands-off)

Our organic chicken legs shine when roasted slowly — the meat becomes tender and succulent, and the skin turns beautifully golden. Here, a sweet-savory glaze of honey and mustard gives them irresistible depth, while the roasting tray does all the work.

Ingredients

• 550g Organic Chicken Legs (2 legs)

• 400g baby potatoes, halved

• 2 tbsp Dijon mustard

• 1 tbsp wholegrain mustard (optional for texture)

• 2 tbsp runny honey

• 2 cloves garlic, crushed

• 1 small bunch fresh thyme (or 1 tsp dried)

• 2 tbsp olive oil

• Sea salt & cracked black pepper

• Lemon wedges (to serve)

Method

1. Preheat the oven to 180°C.

2. In a roasting tray, toss the potatoes with 1 tbsp olive oil, salt, pepper and half the thyme.

3. Season the chicken legs, then nestle them on top of the potatoes.

4. In a small bowl, whisk together Dijon mustard, wholegrain mustard, honey, garlic, remaining thyme and 1 tbsp olive oil.

5. Brush or spoon the glaze generously over the chicken legs, letting some drip onto the potatoes.

6. Roast for 1 hr – 1 hr 10 mins until the chicken is golden and cooked through, and the potatoes are crisp and sticky with pan juices.

7. Rest for 5 minutes, then serve with lemon wedges and a simple green salad.

Why This Works

Chicken legs naturally love oven time — the slower roast keeps the meat juicy while the skin caramelises to perfection. The honey mustard glaze adds just the right hit of tangy sweetness, while the potatoes soak up every delicious drip.

Serving Suggestion

Pair with:

• Steamed greens or green beans

• A peppery salad with vinaigrette

• Buttered corn in summer or roasted carrots in winter