My friend Jon is not wrong when he questioned / stated that all my posts on cooking lately have revolved (mostly) around Asian style dishes.
I think (?) it's a coincidence, but on the other hand, Asian dishes are usually easy to put together. Hot mustard and honey glazed chicken was no exception.
Not tons of ingredients and it's all on a single sheet pan. Yeah, two bowls for the sauce prep, but honestly, that's about it.
- ¼ 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
- ½ 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
- ¼ 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