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Honey and mustard roast chicken legs
Chicken legs marinated in garlic and mustard, then roasted glossy with a honey glaze at the end. A simple everyday meal, all year round.
- Prep:
- 15 min
- Baking/cooking:
- 55 min
- Serves:
- 4 servings
The honey we recommend for this recipe: Wildflower honey
Its rich flavour still comes through next to the mustard and garlic, and even when crystallised it mixes smoothly into the glaze. You'll need about 60 g of honey.
For a different flavour: Acacia honey – gives a milder, child-friendly glaze.
Ingredients
- 4whole chicken legs (about 1.2 kg)
- 2 tbspmustard for the marinade
- 2 tbspoil
- 3 clovesgarlic
- 1 tspground paprika
- ½ tspdried thyme
- to tastesalt, pepper
- 60 ghoney for the glaze (about 3 tbsp)(Wildflower honey)
- 1 tbspDijon mustard for the glaze
- 1 tbsplemon juice
- 100 mlwater for the bottom of the tin
Want to make one of your own sugar recipes with honey? Sugar-to-honey converter
Method
- 1
Mix the mustard, oil, crushed garlic, paprika, thyme, salt and pepper, and rub it into the chicken legs. Leave in the fridge for at least half an hour, but ideally overnight.
- 2
Place the legs skin side up in a roasting tin, pour the water underneath, and cover with foil.
- 3
Roast covered at 190 °C for 30 minutes; meanwhile, mix the glaze: the honey, Dijon mustard and lemon juice.
- 4
Take off the foil and roast for another 10 minutes.
- 5
Brush the legs with the glaze, and roast for a further 10–15 minutes, until glossy and golden.
In our guides: Baking and cooking with honey: tips and a little gingerbread history
Oszd meg, ha tetszik
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