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Simple Honey-Baked Chicken Legs

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Source: Great Aunt Rene With the exception of maybe undercooking it, there is no way to mess this dish up. Take a look after an hour — depending on how many legs you’ve placed in your pan, it will take more or less time to cook. I’ve had consistent results with about 1 to 1.25 hours.


  • 2 lbs. bone-in skin-on chicken legs*
  • 1/2 cup butter, melted
  • 1/2 cup honey
  • 1/4 cup Dijon mustard
  • 2 tablespoons mango chutney
  • 1 1/2 teaspoons curry powder*You can use all thighs all drumsticks or whole legs intact, but you want about 2 lbs. total


  1. Preheat the oven to 375ºF. Place chicken legs in a greased (I always forget) shallow baking pan skin side up. Combine remaining all ingredients and mix well. Pour over the chicken then toss with a spatula (or your hands) so that the pieces are nicely coated and so the sauce fills the underside of the chicken.
  2. Bake for 1.25 to 1.5 hours. Rene’s recipe says to baste every 15 minutes, but it’s not necessary to do this. I actually have better results when I don’t baste until after the hour mark. Also, keep an eye on it — the sauce chars quickly especially at the end.
  • Prep Time: 5 minutes
  • Cook Time: 1 hours 15 minutes