Honey Mustard Chicken Legs

These Honey Mustard Chicken Legs were the result of standing looking in the cupboard for twenty minutes trying to figure out what to do with some chicken legs.  It turned out so well that Allan ate more than he would usually.  Maybe I need to stare into the cupboard every day!

Honey Mustard Chicken Legs

Honey Mustard Chicken Legs

Honey Mustard Chicken Legs

  • 1/2 cup liquid honey
  • 1/4 cup Dijon mustard
  • 1 teaspoon mustard seeds
  • 2 teaspoons garlic plus seasoning
  • Juice and zest of 1 lemon
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 12 Fresh chicken drumsticks skin on

In a medium bowl, whisk together all marinade ingredients. Reserve ¼ cup for basting later.

Rinse chicken and pat dry. Place rinsed chicken in a large sealable plastic bag.  Pour the marinade over the chicken, seal the bag and toss to ensure the legs are evenly coated with the marinade.  Marinate 4 hours in the refrigerator.

Place on baking sheet and bake in an oven preheated to 375 degrees for between 25 and 35 minutes until cooked through.  Baste with the marinade as the chicken legs roast.