Description
These honey-mustard baked chicken legs take no time to throw together and are incredibly delicious, a hit with adults and children alike! This has been a family favorite for decades.
Source: My Great Aunt Rene
Notes:
Chicken: You can use all thighs, all drumsticks or whole legs intact. Recently I’ve been making it with all thighs (8 to 10), and my family can’t get enough of it. My favorite brand is Bell & Evans. I love the size of their chicken legs and the flavor is great, too.
Rice: I serve this with rice because the sauce is so, so tasty. I use this Cuckoo Rice Cooker and typically cook 2 cups of basmati rice for my family.
Ingredients
- 3 pounds bone-in skin-on chicken legs, see notes above
- kosher salt, preferably Diamond Crystal
- 1/2 cup butter, melted (salted or unsalted is fine)
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons mango chutney
- 2 teaspoons curry powder
Instructions
- Preheat the oven to 375ºF.
- Place the chicken in a 9×13-inch baking dish. Season the chicken generously on both sides with salt.
- Whisk together the remaining ingredients in a medium bowl. Pour the sauce over the chicken, then toss with a spatula (or your hands) until the pieces are evenly coated. Arrange the chicken skin-side up.
- Transfer the pan to the oven and bake for 1.25 to 1.5 hours. I find 1.25 hours to be perfect. Keep an eye on it — the sauce chars quickly, especially at the end.
- Let cool briefly before serving.
- Prep Time: 5 minutes
- Cook Time: 1 hours 15 minutes