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6 Servings
Shared By Charlotte Burns

Honey-Baked Chicken Legs

Ingredients

  • 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

Directions

Instructions
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.
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.

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