Grilled Chicken Leg Quarter with Creamy Mustard Sauce & Rustic Potato Salad

Yield

4 Servings

Prep Time

20 Minutes

Marinating Time

2 Hours

Cook Time

45 Minutes

Ingredients

For the Chicken

• 4 chicken leg quarters

• 2 tbsp olive oil

• 4 garlic cloves, minced

• 1 tbsp Dijon mustard

• 1 tbsp honey

• 1 tsp paprika

• 1 tsp dried thyme

• 1 tsp dried oregano

• 1 tsp salt

• ½ tsp black pepper

• 1 tbsp lemon juice

For the Creamy Mustard Sauce

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 1 cup chicken stock

• ½ cup heavy cream

• 2 tbsp Dijon mustard

• 1 tsp honey

• Salt and pepper to taste

For the Rustic Potato Salad

• 1½ lbs (700 g) Yukon Gold potatoes

• 4 oz (115 g) ham, diced

• 3 hard-boiled eggs, chopped

• 2 tbsp chopped parsley

• 3 tbsp mayonnaise

• 1 tbsp Dijon mustard

• Salt and pepper to taste

Garnish

• Fresh thyme sprigs

• Chopped parsley

Instructions

Step 1 – Marinate the Chicken

1. In a large bowl combine olive oil, garlic, Dijon mustard, honey, paprika, thyme, oregano, lemon juice, salt, and pepper.

2. Coat the chicken thoroughly.

3. Cover and refrigerate for at least 2 hours or overnight.

Step 2 – Roast the Chicken

1. Preheat oven to 400°F (200°C).

2. Place chicken on a baking tray.

3. Roast for 40–45 minutes until golden brown and internal temperature reaches 165°F (74°C).

4. For extra color, broil for 2–3 minutes at the end.

Step 3 – Prepare the Potato Salad

1. Boil potatoes until fork-tender.

2. Cool slightly and cut into chunks.

3. Mix potatoes with ham, chopped eggs, and parsley.

4. Stir together mayonnaise, Dijon mustard, salt, and pepper.

5. Toss with potatoes until coated.

Step 4 – Make the Mustard Sauce

1. Melt butter in a saucepan.

2. Add flour and cook for 1 minute.

3. Gradually whisk in chicken stock.

4. Add cream, mustard, and honey.

5. Simmer until smooth and slightly thickened.

6. Season with salt and pepper.

Step 5 – Assemble

1. Spoon mustard sauce onto serving plates.

2. Place roasted chicken leg quarter on top.

3. Add a side of rustic potato salad.

4. Garnish with thyme and parsley.

Chef's Tips

• Marinating overnight produces deeper flavor.

• Pat the chicken dry before roasting for crispier skin.

• Whole-grain mustard can be substituted for extra texture.

• Let the chicken rest for 5 minutes before serving.

Nutrition (Approximate Per Serving)

• Calories: 690 kcal

• Protein: 48 g

• Fat: 42 g

• Carbohydrates: 28 g

• Fiber: 3 g

Result

Juicy herb-marinated chicken leg quarter with beautifully charred skin, served over a velvety mustard cream sauce alongside a rustic potato salad with eggs and ham—very similar to the dish shown in the image.