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Serves: 4

Serves: 4
Preparation time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes


  • 4 chicken legs, excess fat trimmed
    2 tbsp olive oil
    1/2 tsp salt
    1 lb (454 g) baby potatoes, sliced in half
    2 tbsp Dijon mustard
    2 tbsp honey
    2 tbsp fresh thyme leaves
    2 lemons, sliced in wedges


  • Preheat barbecue to medium.
    Coat chicken with 1 tbsp oil and 1/4 tsp salt in a medium bowl. Season with fresh pepper. Toss potatoes in remaining oil and salt in another bowl. Season with fresh pepper. Stir Dijon with honey and 1 tbsp thyme
    Oil grill. Barbecue chicken and potatoes, with lid closed, flipping chicken halfway through, until chicken is springy when pressed, about 30 min. Transfer potatoes to a platter when they are fork-tender, about 15 min.
    Transfer chicken to a platter with potatoes and brush with Dijon mixture. Sprinkle with remaining thyme.
    Barbecue lemons about 1 min. Serve with chicken and potatoes.

    Recipe published by chatelaine.com/
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on The World Cuisine

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