Maple and Mustard Glazed Chicken Legs

I do, that’s for sure! We eat chicken at least twice a week – if not for dinner, than certainly for lunch. I need as many chicken recipes as I can collect.

Mustard and Maple Glazed Chicken

Mustard and Maple Glazed Chicken

Maple and Mustard Glazed Chicken and Sweet Potato Wedges

Maple and Mustard Glazed Chicken and Sweet Potato Wedges

This chicken dish adapted from All Recipes is an example of the perfect chicken recipe. It includes a sweet and spicy glaze of maple syrup, grainy mustard and fresh thyme that can easily serve double-duty on all kinds of vegetables.

It was perfect with my sweet potato wedges, and even better with these baked beets.

Mustard and Maple Glazed Beets

Mustard and Maple Glazed Beets

See what I mean about double-duty? All I had to do was double the sauce to roast with my vegetables, and I had a colorful meal.

A rainbow of colors means healthy and delicious, so I’m feeling pretty darn good about dinner tonight. Happy cooking!

Maple and Mustard Glazed Chicken Thighs
I doubled the sauce in this recipe and reserved half as a glaze for the potatoes and beets. Simply cook the sauce down for 5 minutes in a saucepan, then pour over vegetables. Roast the vegetables in the oven along side the chicken.
  • 2 teaspoons olive oil
  • 4 chicken legs, thighs, or breasts
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • ¼ cup fat-free, lower-sodium chicken broth
  • ¼ cup 100% maple syrup
  • 2 teaspoons chopped fresh thyme
  • 2 medium garlic cloves, thinly sliced
  • 1 tablespoon cider vinegar
  • 1 tablespoon stone-ground mustard, or spicy brown mustard
  1. Preheat the oven to 400 degrees.
  2. Heat a large non-stick skillet over medium heat and add oil.
  3. Season chicken with salt and pepper and add to skillet, cooking 2 - 3 minutes until lightly browned.
  4. Remove chicken from the pan and add broth, syrup, thyme and garlic. Bring to a boil and scrape up chicken bits.
  5. Add vinegar and mustard and cook for another minute.
  6. Return chicken to the pan and bake for 15 - 20 minutes until chicken is cooked through.
  7. Remove chicken and return pan to the stove over medium high heat and cook sauce until thickened.
• Calories: 264
• Weight Watchers PointsPlus 6
• Fat: 4.4g
• Saturated fat: 0.9g
• Monounsaturated fat: 2.2g
• Polyunsaturated fat: 0.7g
• Protein: 39.5g
• Carbohydrate: 14.2g
• Fiber: 0.2g
Nutrition Information
Serving size: 4

Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to  me that I provide you with accurate information.

Last updated by at .

Thank you for sharing!



  1. says

    Yummie, this is sure a perfect meal…love the chicken with the sweet potatoes and delicious paired with beets…
    Thanks for sharing such a great meal and hope you are having a wonderful week Kristi :)

  2. EA-The Spicy RD says

    I love a recipe that does double duty and this looks delicious! Funny thing about chicken I have this tendency to simply grill it on my George Foreman grill, and serve it with veggies, potatoes, and fruit. My kids always eat it, but then I made a pesto stuffed chicken recipe a few weeks ago from Kalyn’s Kitchen and my kids and hubby raved about it being so much better than the “plain” chicken I make! Since then, I’ve realized I need to be a little more creative with my chicken recipes :-)

    • says

      My step dad used to say I could eat chicken for breakfast, lunch and dinner. I’m always looking for new methods of cooking it. I have to say that we still love our Foreman. Pork comes out great too! :)

  3. says

    I wish I could blink my eyes and have that entire meal right before me. What a great sounding chicken dish. I like the idea of maple and mustard together.

    • says

      I buy a bottle of 100% maple syrup. It’s a more expensive, but for recipes like this, you don’t need much and the flavor is fantastic. Have a good weekend.

  4. Claudette Tipton says

    I made this for supper the other night and we absolutely loved it!! Like eating in a 5 star resturaunt!! Had bought Maple Syrup from a friend of mine here in Wisconsin whose family can’s their own….nummy!!

    • says

      Hi Claudette – I’m so glad the recipe worked for you. I’m so envious that you have a friend who makes their own syrup. You know it’s a good quality syrup for sure. How lucky is that! Have a wonderful weekend. :)


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: