August 3, 2021

Organic Chicken Whole Leg Baked in a Honey Mustard Sauce


  • 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


  • 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


  • 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.

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