4-Ingredient Honey Mustard Baked Chicken Legs
on Feb 25, 2019, Updated May 08, 2024
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These 4-Ingredient Honey Mustard Baked Chicken Legs are sweet, sticky, and perfectly tangy. Once you try these oven baked chicken legs, you’ll never go back to a regular old baked chicken recipe!
Drumsticks are one of the easiest dinners you can throw together! All you have to do is rub the chicken down with your favorite combination of flavors and let it cook to perfection. My kids are not the biggest fans of mustard, but they absolutely loved this recipe!
With only 5 minutes of prep time on your part (and an hour in the oven), it’s an easy meal that you don’t have to spend much time fussing over. You can serve these chicken legs on their own or with a variety of sides like fries, mashed potatoes, and sautéed veggies.
Table of Contents
Why You’ll Love This Recipe
- These chicken legs could not be easier to make.
- Can be served with a variety of sides.
- The chicken is tender, juicy, and full of flavor.
Recipe Ingredients
- Honey—Balances the sharp vinegar flavor of the mustard.
- Mustard—A combination of dijon and whole grain mustard.
- Chicken—We like to use chicken legs, but you can also use party wings.
See the recipe card below for full information on ingredients and quantities
How to Make Honey Mustard Baked Chicken Legs
- Whisk together the honey and mustards in a small bowl.
- Place your chicken in a deep oven-safe dish and brush the mixture over the chicken.
- Bake your chicken until it is golden brown and cooked all the way through, flipping it halfway through.
- Spoon the remaining sauce in the pan over the chicken before serving.
They are essentially the same thing. Technically, the drumstick is the lower section of the chicken leg and the whole chicken leg would include the chicken thigh connected to the drumstick.
Sure thing! If you can’t find chicken legs at your grocery store or are just looking to switch things up then you can use party wings. You will assemble and bake your wings the exact same way.
The most common cause of dry chicken is overcooking. Make sure you check the internal temperature of your chicken. As soon as it reaches 165°F you can take them out of the oven. It is also important to make sure the chicken is evenly coated in the honey mustard mixture. This will help lock in moisture.
Expert Tips
- Using both the whole grain and Dijon mustard gives this chicken a delicious, complex flavor.
- Don’t subtitle either of the mustards for plain yellow mustard.
- If it’s hard to spoon the extra sauce in the bottom of the pan over the chicken, gently tilt the pan so that the sauce pools in one corner. It’s easy to spoon up that way.
- Don’t forget to check the internal temperature of your chicken before you serve it. It should reach 165°F.
- These chicken legs are great served on their own or with sides like homemade fries.
More Yummy Chicken Recipes to Try
Chicken Recipes
Shredded Chicken Tacos
From Scratch Recipes
Chicken Marinade
Chicken Recipes
Chicken Meatballs
Soups, Stews & Chowders
Chicken Wild Rice Soup
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4-ingredient Honey Mustard Baked Chicken Legs
Ingredients
- 1/3 cup honey
- 2 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 2.5 pounds chicken legs, about 8
Instructions
- In a small bowl, whisk together the honey, Dijon mustard, and whole grain mustard.
- Place the chicken legs in a baking dish so that they are mostly all touching, an 11×7 inch pan was perfect for me.
- Preheat the oven to 350 degrees F.
- Spoon the honey mustard sauce evenly over the chicken.
- Bake for 30 minutes. Remove the pan from the oven and flip the chicken over and then spoon the sauce over the tops again.
- Bake an additional 10 minutes. Remove the pan from the oven and flip the chicken over and then spoon the sauce over the tops again.
- Bake an additional 10-15 minutes until the chicken is cooked through and registers 165 degrees on an instant read thermometer.
- Remove from the oven, and let the chicken rest for 5 minutes. Spoon the sauce over the tops one additional time before serving.
Notes
- Using both the whole grain and Dijon mustard gives this chicken a delicious, complex flavor.
- Don’t subtitle either of the mustards for plain yellow mustard.
- If it’s hard to spoon the extra sauce in the bottom of the pan over the chicken, gently tilt the pan so that the sauce pools in one corner. It’s easy to spoon up that way.
- Don’t forget to check the internal temperature of your chicken before you serve it. It should reach 165°F.
So easy and delicious! I made them for a new baby meal, they got raved over!š I served them with confetti rice and a salad.
Love this recipe!! So easy to prepare and make. I canāt wait to make it again.
Thank u!
Can I use boneless breasts for this recipe?
Yep, it’ll work great! Just use a thermometer to check the chicken as the breast pieces won’t take as long to cook.