Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Honey-Mustard Baked Chicken Legs


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

  • Author: Alexandra Stafford
  • Total Time: 1 hours 20 minutes
  • Yield: 6 to 8
  • Diet: Gluten Free

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. 


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
  • 1 1/2 teaspoons curry powder

Instructions

  1. Preheat the oven to 375ºF.
  2. Place the chicken in 9×13-inch baking dish. Season the chicken on both sides with the salt. 
  3. Whisk together the remaining ingredients in a medium bowl. Pour the sauce over the chicken then toss with a spatula (or your hands) so that the pieces are nicely coated. Arrange the chicken skin-side up. 
  4. 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.
  5. Let cool briefly before serving. 
  • Prep Time: 5 minutes
  • Cook Time: 1 hours 15 minutes