Easy Maple Mustard Chicken Drumsticks with Roasted Radishes & Asparagus

Name: Easy Maple Mustard Chicken Drumsticks with Roasted Radishes & Asparagus
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 people
Ingredients: 12 chicken drumsticks; 1/2 teaspoon black pepper; 1/2 teaspoon fine sea salt; 1/2 pound radishes; 3 Tablespoons olive oil; 2 small cloves garlic; 2 Tablespoons pure maple syrup; 2 Tablespoons grainy mustard; 1 pound asparagus; 2-3 branches fresh tarragon

User Reviews

4.9

21 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
4 people
Calories
280 kcal
Course
Main Course
Cuisine
American

Easy Maple Mustard Chicken Drumsticks with Roasted Radishes & Asparagus

Nicole Henderson

Report

An easy sheet-pan supper that is perfect for spring and loved by the whole family.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

12 chicken drumsticks
1/2 teaspoon black pepper
1/2 teaspoon fine sea salt divided
1/2 pound radishes
3 Tablespoons olive oil divided
2 small cloves garlic peeled
2 Tablespoons pure maple syrup
2 Tablespoons grainy mustard
1 pound asparagus
2-3 branches fresh tarragon

Add to Shopping List

Instructions

Preheat oven to 375F. Pat chicken with paper towel until it is thoroughly dry. Season generously with salt and pepper. Arrange on an oiled rimmed baking sheet with plenty of space between the drumsticks.
Trim the tops and roots of the radishes, and cut the larger ones in half. Toss with one teaspoon of olive oil. Scatter on the baking sheet among the pieces of chicken. Place the pan in the oven and set a timer for 15 minutes.
Meanwhile, mince the garlic and then pulverize on a cutting board until it is a paste. Transfer to a small bowl and add the maple, mustard, 1/2 teaspoon of salt and 1 Tablespoon of olive oil.
When the 15 minutes are up, remove the pan from the oven. Brush chicken and radishes generously with the maple-mustard sauce. Return the pan to the oven and roast the chicken for another 15 minutes.
Meanwhile, trim the asparagus to spears 3-4 inches long. Reserve the ends for soup or vegetable stock. Place asparagus in a bowl and toss with 2 teaspoons of olive oil. Season with salt and pepper.
When the second 15 minutes are up, open the oven, slide the pan out and tip the asparagus onto the pan. Quickly arrange it around the chicken and return everything to the oven.
Roast asparagus for between 5 and 10 minutes, depending on how thick it is. It should be bright green. Remove the pan from the oven and turn off the heat. Sprinkle chopped tarragon over the entire pan.
Using a sturdy pair of tongs, transfer the chicken to a serving platter. Tent with foil and rest for 5 minutes. Toss the radishes and asparagus in the pan juices and keep them warm in the oven.
To serve, arrange the roasted vegetables around the platter of chicken and serve hot.