Honey Mustard Baked Chicken Drumsticks

Bake Honey Mustard Baked Chicken Drumsticks for sticky, caramelized drumsticks ready in about 80 minutes.

Ingredients

• 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

Instructions

Step 1: Prepare the smashed potatoes (optional)

If you’re making the smashed potatoes, microwave the whole potatoes on high for about 10 minutes or until tender. While they’re hot, place them onto one side of the lined tray and gently squash each potato with a masher to roughly 1.7 cm / 2/3" thickness so the edges begin to fracture and expose the fluffy interior. Drizzle the squashed faces with olive oil or melted butter, season with a pinch of salt and black pepper, and fold up the edges of the foil under the parchment slightly (about 1 cm / 2/5") so the drumstick sauce won’t run into the potatoes while baking.

Step 2: Mix the honey‑mustard glaze and assemble the tray

Preheat the oven to 180°C / 350°F. In a small matte grey ceramic bowl combine Dijon mustard, wholegrain mustard (or extra Dijon), honey, the minced garlic, the cornflour/cornstarch and a good pinch of salt and black pepper; whisk until the mixture becomes a glossy, slightly thickened glaze with visible wholegrain mustard seeds suspended in the syrupy liquid. Line a rectangular baking tray with foil and top with a sheet of parchment; arrange the eight chicken drumsticks in a neat row or staggered columns on the paper, leaving the smashed potatoes on one side if using. Drizzle the drumsticks with the 2 tsp olive oil, then spoon the honey‑mustard glaze generously over each drumstick so each piece is visibly coated — keep a small amount of glaze in the same matte grey bowl. The tray should now show raw drumsticks glossy with sauce, the folded foil edges holding the potatoes in place and a small bowl with residual glaze nearby.

Step 3: Bake, turn and develop the sticky caramelized finish

Slide the assembled tray onto the table (we’re documenting results, no oven visible). Bake in stages as described: first until juices run (around 30 minutes), turn only the drumsticks and spoon the pan juices back over them, continue baking for another 20 minutes, turn and baste again, then bake a final 10–15 minutes until the glaze has visibly reduced to a thick, syrupy coating and the drumstick skin is golden and blistered. After the bake, push the drumsticks gently into the pooled syrup on the tray so the sticky glaze clings and caramelizes further; you should see sticky honey strands, glossy reduced sauce, and crisped edges on the meat.

Step 4: Finish and serve from the tray

Transfer the finished drumsticks back onto the same rectangular tray if removed; arrange the crispy smashed potatoes and a few bright steamed broccolini spears alongside the chicken. Sprinkle fresh thyme leaves or chopped parsley across the sticky chicken and potatoes for a fresh green contrast. The final presentation remains on the rectangular parchment‑lined tray with the matte grey bowl of leftover glaze and a small spoon resting nearby — a single eye‑level, close crop shows caramelized skin, glossy honey‑mustard syrup pooling at the base of each drumstick, wholegrain mustard seeds and flecks of black pepper as the final seductive detail.

Notes

• Use Yukon Gold potatoes for creamier smashed potatoes.
• Whisk the glaze until glossy so it coats the drumsticks evenly.
• Baste the drumsticks during baking to build sticky, caramelized layers.
• Store chicken separately from potatoes to keep textures optimal.