Ingredients

• 1 Kg Thinnai Organic Skinless Chicken Whole Leg
• 2 tsp olive oil

For the Honey Mustard Sauce:

1. 2 tbsp Dijon mustard
2. 1 tbsp wholegrain mustard
3. 1/4 cup honey
4. 1 garlic clove, minced
5. 1 tsp cornflour
6. A Pinch of salt and pepper

Method:

• Preheat oven to 180C/350F.
• Mix Sauce ingredients together in a bowl with salt and pepper to taste.
• Line a suitable baking tray with foil, folding the edges so that the sauce won’t drip and lightly oil
• Place the whole legs on the foil
• Spoon Sauce over whole legs and drizzle with remaining oil

Baking

• Bake for 30 minutes. Turn whole legs and spoon juices over.
• Bake for a further 20 minutes, turn, spoon over juices. Bake for 10 – 15 minutes until sauce reduces and
  the whole legs are a golden brown and sticky.

Remove from oven and toss chicken around on the sticky sauce coating it well.
Serve with roasted potato and steamed vegetables.