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Baked Chicken Legs
Bubbling hot and sticky-sweet, this honey mustard chicken recipe is better than anything in a restaurant, thanks to the aromatic yellow curry powder. It's so easy to make that you won't feel like a full-time chef - it's almost effortless!
👥 16 Servings⏱️ Prep & Cook: 1h 35m⏳ Prep: 20 min🔥 Cook: 1h 15m👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- cutting board
- bowl
- pan
📝 Preparation Steps
1
Mix together all ingredients except for chicken. Set marinade aside. Thoroughly dry chicken pieces with paper towels.
2
Season
3
Place chicken pieces evenly flat on baking sheet or large cutting board. Using a fork, pierce each chicken piece several times all over. Give every piece of chicken its own pinch of salt, evenly sprinkled on top.
4
Combine
5
In large bowl or sturdy zipper bags, combine chicken pieces with marinade. Make sure every piece of chicken is in direct contact with marinade. Marinade in fridge overnight if possible, or at least for several hours. If needed, turn chicken once during marinade time.
6
Prep
7
Remove chicken from marinade and set the sauce aside. Place chicken flat in a foil-lined baking pan. Pour about half or so of the marinade over the chicken, so chicken is draped with sauce.
8
Bake at 350F for ⏱️ 65-75 minutes, basting generously every ⏱️ 15 minutes with the remaining marinade. Don’t skip the basting, as this is what makes the chicken so tasty and good!
Nutrition Facts
calories
168 kcal
fat Content
6 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
514 mg
protein Content
25 g
trans Fat Content
0.02 g
cholesterol Content
117 mg
carbohydrate Content
2 g
saturated Fat Content
1 g
unsaturated Fat Content
3 g
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