Hot Mustard and Honey Glazed Chicken

Name: Hot Mustard and Honey Glazed Chicken
Total time: 45 min
Yield: 4 servings
Cuisine: american
Ingredients: 1/4 cup hot Asian mustard powder (or English dry mustard, such as Colman’s); 6 tablespoons mild honey, such as clove or acacia; 3 tablespoons low-sodium soy sauce; 1/2 teaspoon grated garlic; Kosher salt (Diamond Crystal) and black pepper; 1 pound carrots, peeled and quartered lengthwise; 1 pound fingerling potatoes, sliced ½-inch thick; 1/4 cup neutral oil, such as safflower or canola; 6 chicken legs (about 3½ pounds), drumsticks and thighs separated; Chopped scallions or chives, for garnish; Lemon wedges, for serving

By Kay Chun

Published March 29, 2022

Hot Mustard and Honey Glazed Chicken — Sang An for The New York Times. Food Stylist; Simon Andrews.

Total Time: 45 minutes
Rating: 4(1,544)
Comments: Read comments

Asian hot mustard powder is a versatile pantry staple that can quickly transform into a spicy sauce, glaze or dressing. Here, the hot mustard is tamed with sweet honey and balanced by fragrant garlic for a savory glaze that caramelizes on chicken when roasted. Once cooked, the chicken receives a final basting for a fresh burst of spicy flavor. Make a double batch of the glaze, as it also tastes great on pork chops and grilled shrimp. Leftover chicken can quickly become a salad the next day; just chop and toss with spinach or romaine and a simple vinaigrette.

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Ingredients

Yield:4 servings

¼cup hot Asian mustard powder (or English dry mustard, such as Colman’s)
6tablespoons mild honey, such as clove or acacia
3tablespoons low-sodium soy sauce
½teaspoon grated garlic
Kosher salt (Diamond Crystal) and black pepper
1pound carrots, peeled and quartered lengthwise
1pound fingerling potatoes, sliced ½-inch thick
¼cup neutral oil, such as safflower or canola
6chicken legs (about 3½ pounds), drumsticks and thighs separated
Chopped scallions or chives, for garnish
Lemon wedges, for serving

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with ¼ cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard’s spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
Step 2
On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
Step 3
Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
Step 4
Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
Step 5
Spoon over pan juices, garnish with scallions and serve with lemon wedges.

Ratings

4 out of 5

1,544 user ratings

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Comments

bijom3 years ago

A quarter cup of hot Asian mustard? Maybe if you have a death wish. That stuff is hot enough to power the sun.

JMR3 years ago

My daughter dislikes dark fowl meat. Would this work with bone-in breasts without drying them out? I send her recipes to try as she's a nervous, novice cook and I don't want to discourage her.

stephanie3 years ago

i'm confused why so many people found this helpful. you used half the honey called for (which would have balanced the heat of the mustard) and then your complaint was that the mustard was too strong.

Irene D10 months ago

Spicy mustard was a little too spicy. Would dilute with a little more water next time

ETM11 months ago

At 450 F cooks in aprox 15-20 minutes in my toaster oven. Consider covering chicken last +/- 5 minutes to keep skin from burning

Lourdes E11 months ago

We didn’t like this at all. I followed the recipe exactly and found it so bland and did not like the blend of mustard and soy.. even the potatoes tasted funny so- not a hit at our house.

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