These Roasted Honey-Dijon Chicken Legs are the perfect fix for when you’re craving a healthy, hearty and cozy meal. It’s a one dish wonder is sure to impress everyone on these chilly Autumn nights.
NUTRITIONAL INFO PER SERVE (6 serves)
500 Cal | 30g Fats | 37g Carbs | 24g Protein
INGREDIENTS
For the glaze:
• ¼ cup (60ml) olive oil
• 2 tbsp. honey
• 1 tbsp. dijon mustard
• 1 orange, zested
• 1 garlic, minced
• 1-inch fresh ginger, grated
• 1 tsp. paprika
• salt & pepper
For the roast:
• 6 chicken legs, bone-in
• salt & pepper
• 1 butternut squash, sliced
• 2 small fennel bulb, cored & sliced
• 2 cups (300g) red grapes
STEP BY STEP
1) Heat the oven to 220°C (425°F).
2) Place all the glaze ingredients into a medium bowl, and whisk together until well combined. Set aside. Season the chicken legs with salt and pepper.
3) Arrange the butternut squash, fennel and grapes on a baking tray, and toss with half of the glaze. Place the chicken legs on top of the vegetables and brush with the remaining glaze.
4) Place the tray in the preheated oven and bake for 20 minutes, removing the tray from the oven and rotating it. Now return the tray to the oven to cook for a further 15-20 minutes until the squash and fennel are golden brown, and chicken is cooked through.
5) Remove from the oven serve immediately and….Enjoy!
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