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Bing Chef – The Art of Cooking
Recipes

Hot Mustard and Honey Glazed Chicken

Hot Mustard and Honey Glazed Chicken

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.

Ingredients

  • 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

Preparation

  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.
  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.
  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.
  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.
  5. Spoon over pan juices, garnish with scallions and serve with lemon wedges.