---
title: Sticky Honey-Dijon Chicken Legs
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/sticky-honey-dijon-chicken-legs-5da0cd980297d2505b7824bb
servings: 2
prep_time: 10 minutes
cook_time: 35 minutes
time_required: 45 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - Comfort Food
  - Quick
  - Dinner
rating: 4.5
rating_count: 1500
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: The chicken was described as amazing, with a delicious honey-mustard glaze that really elevated the dish.
image: "https://images.recipes.furrysalamander.com/sticky-honey-dijon-chicken-legs.avif"
---
@thyme leaves{1%tsp}
@chicken legs{2%pieces}
@paprika{1%tsp}
@yukon gold potatoes{1%lb}
@lemon{1%unit}
@garlic{3%cloves}
@sour cream{2%tbsp}
@dijon mustard{1%tbsp}
@honey{1%tbsp}
@chicken stock concentrate{1%tsp}
@broccoli florets{1%bunch}
@butter{3%tbsp}
@salt{1%tsp}
@black pepper{1%tsp}

Adjust rack to top position and preheat oven to 450 degrees. Line a #baking sheet{} with foil. Wash and dry all produce. Pick thyme leaves from stems and roughly chop until you have @thyme leaves{1%tsp}. Pat @chicken legs{2%pieces} dry with paper towels. Season all over with @salt{1%tsp}, @black pepper{1%tsp}, chopped thyme, and @paprika{1%tsp}. Place skin sides up on prepared sheet. Roast on top rack until chicken is cooked through and skin is crispy ~{25%minutes}.

Meanwhile, dice @yukon gold potatoes{1%lb} into ½-inch pieces. Place in a #medium pot{} with @garlic{3%cloves} and enough salted water to cover by 2 inches. Bring to a boil and cook until tender ~{15%minutes}. Reserve ½ cup potato cooking liquid, then drain. Return potatoes and garlic to pot; mash with @sour cream{2%tbsp} and 1 TBSP @butter{3%tbsp}, adding splashes of reserved potato cooking liquid as needed until creamy and smooth. Season with salt and pepper. Keep covered off heat.

Meanwhile, zest and quarter @lemon{1%unit}. Place 1 TBSP butter in a #small bowl{}. Microwave until melted ~{30%seconds}. Stir in @dijon mustard{1%tbsp}, @honey{1%tbsp}, @chicken stock concentrate{1%tsp}, and a squeeze of lemon juice to taste. Season generously with pepper. Pour half the glaze into a separate small bowl.

Once chicken has roasted, remove from oven and brush skin sides with half the glaze. Continue roasting until glaze is tacky and has dried out a bit ~{3%minutes}.

Place @broccoli florets{1%bunch} in a #large bowl{} with 1 TBSP water. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave until tender ~{1%minutes}. Remove wrap and toss with lemon zest, 1 TBSP butter, and a pinch of salt and pepper.

Divide chicken, broccoli, and potatoes between plates. Drizzle chicken with reserved glaze. Serve with remaining lemon wedges on the side.