These Honey Mustard Baked Chicken Drumsticks are lip smackingly delicious – no marinating, and just FOUR ingredients for the sauce! Plus an optional side of buttery, crispy smashed potatoes for an outrageously delicious, effortless chicken dinner made on one tray.
A great addition to your Chicken Drumstick recipes collection – this is one you’re sure to make over and over again…
BAKED CHICKEN DRUMSTICKS AND POTATOES – ONE TRAY!
OK, so this is another one of those recipes where I do things a little differently to the usual but hear me out before passing judgement! It’s going to make dinner a breeze, and you’re going to be rewarded with sticky chicken drumsticks WITH a Honey Mustard Sauce AND crispy smashed potatoes on the side.
You’re going to make it all on one baking tray, and it’s going to take you just 11 minutes to prep with astonishingly few ingredients.
Sound good? Are you ready? Let’s go! 🙂
ENEMIES IN THE OVEN
Crispy potatoes and sticky chicken drumsticks are great mates on your dinner plate.
Unfortunately, they are arch enemies in the oven.
Chicken drumsticks leech an astonishing amount of liquid while baking which crispy potatoes hate. So much so, that the potatoes will refuse to crisp up if you simply plonk both on the same baking tray.
So I deal with this little problem by setting the chicken on foil and folding up the edge to create a barrier to stop the juices and sauce from crossing over to the crispy potato side.
This way, they can play nicely together on the same tray in the oven, and come out just as intended – sticky and saucy drumsticks on one side, and crispy potatoes on the other side!
THE STICKY BAKED CHICKEN DRUMSTICKS
3 simple steps: A 4 ingredient honey mustard sauce, chicken set on foil with the edge folded up to stop juices leeching over onto the crispy potatoes side (no need to be an origami master, it just needs to do the job), then just drizzle with sauce.
This Honey Mustard Sauce is magical. Just mustard, honey, garlic and cornflour (without which the sauce is super watery because of all the chicken juices). There are very few sauces in this world that taste so great with so few ingredients. And it coats the chicken so well, making it beautifully sticky!
THE SMASHED POTATOES
I promised you effortless, and effortless it is.
The Crispy Smashed Potatoes recipe I shared a few months ago is made with small potatoes which are boiled – because trying to cook lots of small potatoes evenly in the microwave is a pain.
Because this recipe is intended to be a quick chicken dinner, I save myself the enormous effort of bending down to clang and clatter through my pans to find a pot of suitable size, filling it with water, bringing it to the boil, boiling the potatoes, draining them, then (OMG I’m so tired already) having to wash the pot, not to mention finishing this recipe.
Nope, for this one, we’re just going to pop the potatoes in the microwave, summon up the energy to tap “10 minutes” into the timer, then dig deep to go the final yard to hit Start.
Once cooked (or pretty much cooked, they don’t even need to be cooked all the way through), just plonk them on the other side of the tray, smush with anything that will do the job (potato masher is my weapon of choice), drizzle with butter or oil, sprinkle with salt and pepper and voila! Ready for the oven!
And this is what comes out.
Oh wait. Bugger, I added the steamed broccolini to this photo. I don’t know how it is possible that out of the 74 photos I took, there is not a single shot of the whole tray straight out of the oven, but it’s happened. 🙄
ONE TRAY CHICKEN DRUMSTICKS DINNER!
Sticky baked chicken drumsticks with a nice syrupy sauce. AND crispy smashed potatoes.
Throw on a side of steamed veggies of choice and dinner is done.
Active effort time: just over 10 minutes.
Marinating time: Zero
Deliciousness rating: Well, let’s put it this way. There’s a reason why there’s only 7 drumsticks in the photo above when the recipe calls for 8…. Honestly, I have the self control of a child. It’s a disgrace. 😂
– Nagi x
Juicy, sticky drumsticks + a honey mustard sauce with optional crispy smashed potatoes made on ONE baking tray! Effortless, fabulous chicken dinner with minimal clean up. Great made with thighs, and see notes for scaling recipe up. Recipe video below.
- 4 x 150g/5oz potatoes (Note 1)
- 2 tbsp / 30 g olive oil or melted butter
- 8 chicken legs (about 1 kg / 2 lb) (Note 2)
- 2 tsp olive oil
- 2 tbsp Dijon mustard (Note 3)
- 1 tbsp wholegrain mustard (or use more Dijon)
- 1/4 cup honey
- 1 garlic clove , minced
- 1 tsp cornflour/cornstarch (Note 4)
- Pinch of salt and pepper
- Fresh thyme leaves or chopped parsley
- Steamed broccolini
Microwave potatoes for 10 minutes on high or until cooked. (Note 5)
Preheat oven to 180C/350F.
Meanwhile, mix Sauce ingredients together with a good pinch of salt and pepper.
On a baking tray, place a piece of foil on one side, then top with baking paper (step photos and video helpful).
Line up drumsticks snugly on the paper. Fold up the edges of the foil and paper so the sauce won't leak into the potatoes. Doesn't need to be high - even 1cm / 2/5" is enough.
Spoon Sauce over drumsticks.
When potatoes are ready, place on the other side of tray. Squish using potato masher (Note 6) to about 1.7cm / 2/3" thickness. Drizzle with oil, sprinkle with salt and pepper.
Drizzle chicken with olive oil. Bake for 30 minutes. Turn drumsticks (not potatoes), spoon juices over drumsticks.
Bake for a further 20 minutes, turn, spoon over juices. Bake for 10 - 15 minutes until golden and sticky.
Remove from oven. Squidge the drumsticks around in what should now be a syrupy sauce. (Note 7) Serve drumsticks with some sauce, with crispy smashed potatoes and steamed broccolini on the side. Sprinkle with fresh thyme leaves if using.
1. Can also boil about 25 minutes. I use the everyday dirt brushed potatoes or washed potatoes for this recipe (the most common potato types here in Australia). Any all purpose potato will be great with this. US: Red or Yukon gold is ideal - great crunch!
I've used a variety of potatoes over the years and this works great with all types I've used, including baby potatoes like in these Ultra Crispy Smashed Potatoes recipe. High starch potatoes will yield a fluffier inside, whereas waxy potatoes are a bit less fluffy but are sort of creamy. You'll love both!
In the interest of complete disclosure, if you have made the Ultra Crispy Smashed Potatoes recipe, you'll find that the potatoes in this recipe are a smidge less crispy which can be put down to the extra moisture in its vicinity due to the chicken baking beside it.
2. Or 4 to 5 bone in, skin on thighs, same cook time and method. Skinless boneless thighs will also work but only need 40 minutes in the oven so put the potatoes in first then add the thighs after 20 minutes.
3. Or other smooth mustard (even that bright yellow stuff you put on hot dogs!), but not super spicy English mustard - unless you want it so spicy it blows your head off!
4. Without this, the sauce is watery because of the chicken juices. With this, you have a glossy, syrupy Honey Mustard sauce to drizzle all over the chicken and your veggies.
5. No need to prick, doesn't matter if they burst slightly. Doesn't even matter if they are not 100% cooked all the way through as long as they are cooked enough to squish.
6. Or fork or bottom of glass or spatula. If you can get rough ridges on the surface, you get better golden crispy bits!
7. SAUCE adjustments: This sauce thickness will be affected by how juicy your drumsticks are but it's super easy to adjust the sauce. Remove drumsticks and if it's too thick, add a tiny bit of water. If still watery, pop it back in the oven (without chicken) for a couple of minutes - without the chicken, it will thicken up super fast. Also note that the sauce thickens quickly after removing from the oven - after about 5 minutes sitting around on the tray while taking photos, I had to thin out the sauce a bit.
8. STORAGE: Drumsticks will reheat great from fridge or thawed from freezer. Spoon over share of sauce too! I just microwave to reheat. Crispy potato will recrisp in the oven - 180C/350F for around 10 minutes.
9. SCALING RECIPE (click and slide on servings): This recipe needs the drumsticks to be pretty snug, not spread out across a tray, so as to ensure the sauce doesn't dry out. So if you scale up the recipe and need 2 trays, either use a pan/tray for the drumsticks so they fit snugly like in the photos/video, or use foil to achieve the same effect. Cook the potatoes on the top shelf for most of the time, then move down at the end to caramelise the top of the drumsticks.
10. Nutrition per serving, including potato, chicken and all sauce, excludes steamed veg.
WATCH HOW TO MAKE IT
LIFE OF DOZER
It’s ANZAC Day today here in Australia, 25 April 2018. It’s a day when we commemorate the Australian and New Zealand Army Corps (“ANZACs”) who served and sacrificed for our country in the first world war.
Dozer wears an Anzac rosemary sprig on his collar for (most of) the day and we make a donation to the ANZAC Appeal. A very small gesture.