Chicken Legs with Mustard and Paprika

• 4 whole chicken legs
• 1 tablespoon honey
• 1 teaspoon sweet paprika
• 1 teaspoon garlic powder
• ½ teaspoon salt
• Juice of 1 lemon
• 2 teaspoons Mild mustard

For the rice

• 2 bags of rice
• ¾ cup vermicelli (fidé)
• ⅔ cup cooked corn (sitaropoula)
• Olive oil
• Salt

1. In a bowl, mix all the ingredients except the chicken. Rub the chicken well with the marinade and place it in a baking dish.
2. Cover the chicken with non-stick parchment paper and aluminum foil and bake in a preheated oven at 200°C (top/bottom heat) or 180°C (fan oven) for 1 hour. Uncover and continue baking for another 30 minutes.
3. Meanwhile, prepare the rice: In a small pot, add plenty of water and put in the rice bags. Boil for 10 minutes. Sauté the vermicelli in a little olive oil and add the rice, corn, and salt. Stir and serve with the chicken.