This fall dinner staple roasts chicken legs with sweet seasonal grapes and a punchy, savory marinade made from mustard, red wine vinegar, garlic, and just a touch of brown sugar. Though mustard is a key ingredient, the final product doesn’t have a pronounced mustard flavor, just a little extra acid and umami. If you’re a mustard lover, feel free to swap in Dijon, which is stronger in flavor than whole grain mustard. The recipe calls for red seedless grapes, but any variety of grape will work here—just opt for the freshest, juiciest grapes you can find.
4 servings
- Combine all of the marinade ingredients in a large Ziploc bag and mix with a fork until well combined. Add the chicken, seal the bag, and squish the bag with your hands to help evenly distribute the marinade over the chicken. Refrigerate for at least 3 hours and up to a day.
- Heat the oven to 400°F. Place the marinade and the chicken, skin side up, in a large baking dish. Add the grapes and lightly drizzle them with olive oil and sprinkle with a pinch of salt. Season the skin of the chicken lightly with salt (keeping in mind the marinade is already salty), then bake for 35 to 45 minutes or until the chicken is well browned and a thermometer inserted into the thickest part of the meat registers 180°F.
- Serve with rice, farro, or couscous. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.