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28
Jun

The Best Baked Chicken Legs

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★★★★★5 from 79 reviews

This simple 5 ingredient recipe makes The Best Baked Chicken Legs I have ever had in my whole life! (And the masses agree – this recipe has been shared more than 250,000 times!) Just pop these legs in the oven, and you’ll have a crispy chicken dinner!

This simple 5 ingredient recipe makes the best baked chicken legs I have ever had in my whole life! (And the masses agree - this recipe has been shared more than 250,000 times!)

Oven Baked Chicken Legs With Honey

Not only is this one of my kids’ favorite ways to enjoy chicken, but this recipe is also on its way to breaking the internet! For real. I knew it was delicious and easy, but after being shared more than 250,000 times with oodles of reviews from people who’ve made them (check ‘em out in the comments section), I almost can’t believe how much you guys are in love with this recipe!

I think what really knocks this recipe out of the park is the fact that chicken legs are so inexpensive and pack such incredible flavor, and the rest of the ingredients needed for this dish are probably ones you already have in your fridge and pantry. Score! They’re a little bit sweet and a little bit salty, with just a hint of garlic on that sticky exterior. I mean… What’s not to love?

Chicken with Soy Sauce Marinade

The sauce is truly addicting. You’ll want it on fried rice, steamed veggies, and maybe even in a cup with a straw to drink it — it’s THAT good. I’d love to know if you give this recipe a try and love feedback, so leave a comment if you give these a go!

This simple 5 ingredient recipe makes the best baked chicken legs I have ever had in my whole life! (And the masses agree - this recipe has been shared more than 250,000 times!)

Tips and Tricks for Making the BEST Baked Chicken Legs

Here for the right pan: Because these guys are thick and saucy, you’ll want a sheet pan with high sides to keep all the juices in and large enough so the chicken isn’t drowning in the sauce. To get the best caramelized texture, the chicken should stick out of the sauce a bit while cooking.
Foil it up: Make sure you carefully line the pan with foil so you avoid a sticky mess during cleanup.
Sauce, sauce everywhere: This sauce is so good you may be tempted to bathe in it. Fair warning. I recommend serving the chicken legs with rice and steamed vegetables, and douse those well in the sauce, too. (Although I doubt it’ll take much convincing.)
Check the temperature: To make sure the chicken is actually done, use this affordable instant read thermometer. Better safe than sorry!
Slow cooker friendly: Hallelujah, this recipe IS slow cooker adaptable. I use a ½ cup of ketchup, honey, and soy sauce instead of the portions in the instructions, and it turns out a little less sticky, but just as flavorful and heavenly.
Slow cooker friendly: Hallelujah, this recipe IS slow cooker adaptable. I use a ½ cup of ketchup, honey, and soy sauce instead of the portions in the instructions, and it turns out a little less sticky, but just as flavorful and heavenly.

How Long Does It Take for Drumsticks to Cook in the Oven?

This really just depends on how you’re cooking it. I like to start with a preheated 350 degree F. oven and bake them for 45 minutes, rotate the legs, raise the heat to 425 degrees F., and put them back for about another 15 minutes, until the sauce is bubbly and everything looks caramelized. Turning the legs is key to getting the sauce on “top” of the chicken legs!

This simple 5 ingredient recipe makes the best baked chicken legs I have ever had in my whole life! (And the masses agree - this recipe has been shared more than 250,000 times!)

Is Chicken Drumstick Dark Meat?

Yep! The wings, thighs, and drumsticks are dark meat in chicken, and usually they have a much heartier, juicier flavor and more tender texture than white meat.

How to Cook Chicken Legs in a Slow Cooker

  • Place all of the chicken legs in the bottom of a slow cooker (I have this slow cooker). Pour the sauce over the chicken legs. Slow cook on low for 6 hours or on high for 4 hours, until the largest piece of chicken registers 165 degrees F. on an instant read thermometer.
  • This option is great for all the reasons the slow cooker is great. You can start it in the middle of the day and have dinner on the table without much hands-on work during the busy evening. Or you can get the slow cooker going, leave the house, and come home to dinner. This is great for working parents, for Sunday dinner (it can cook while you are at church), or if you are running kids to practices or lessons in the evening. This option leads to flavorful moist chicken, but the outside and skin don’t crisp at all.

This simple 5 ingredient recipe makes the best baked chicken legs I have ever had in my whole life! (And the masses agree - this recipe has been shared more than 250,000 times!)

Here’s a video on how to make the best baked chicken legs at home for all you visual learners:

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This simple 5 ingredient recipe makes the best baked chicken legs I have ever had in my whole life! (And the masses agree - this recipe has been shared more than 250,000 times!)

The Best Baked Chicken Legs

★★★★★

4.9 from 79 reviews

  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 5 min
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 min
  • Yield: Serves 4 to 6 1x
Print Recipe

Description

This simple 5 ingredient recipe makes The Best Baked Chicken Legs I have ever had in my whole life! (And the masses agree – this recipe has been shared more than 250,000 times!) Just pop these legs in the oven, and you’ll have a crispy chicken dinner!

Scale

Ingredients

  • 2 1/2 pounds chicken legs (about 10 legs)
  • 3/4 cup honey
  • 1/2 cup soy sauce
  • 1/4 cup ketchup
  • 2–3 cloves garlic, minced (or 1 heaping teaspoon of preminced garlic)

Instructions

  1. Preheat the oven to 350 degrees F. Lay the chicken legs out in a foil-lined baking dish with high sides (the foil is to make clean up easier — it’s not essential but helps a whole lot). A high-sided sheet pan is the best option because it has sides to keep everything in, but it is big enough that the chicken isn’t drowning in the sauce. It will caramelize best if half of the chicken is poking out of the sauce while cooking.
  2. In a glass measuring cup, measure out the honey, soy sauce, and ketchup. Add the minced garlic, and stir. If the mixture doesn’t combine well, microwave it on high for 30 seconds and stir again. Pour the honey mixture over the chicken legs.
  3. Put the chicken legs in the oven and bake for 45 minutes. Take the chicken out of the oven, and rotate it so that the bottom that was in the sauce is now on top, out of the sauce.
  4. Put the legs back in the oven. Raise the heat to 425 degrees F., and bake until the sauce is bubbly and starts to caramelize on the chicken legs. This should take about 15 minutes.
  5. Remove the chicken from the oven, and allow to rest for 5 minutes before serving. Serve the sauce the the chicken cooked in with the meal or over rice if you’d like.

Notes

  • A pan slightly larger than 9×13 inch with sides is the best option because it has sides to keep all the juice in but is big enough that the chicken isn’t drowning in the sauce. It will caramelize best if half of the chicken is poking out of the sauce while cooking. My pan is 11×15 inches and it works best. If your pan is too large though your sauce will be too shallow, evaporate and burn.
  • Lining your pan with foil makes clean-up much easier. I recommend it.
  • The sauce that the chicken cooks in is delicious over cooked rice and steamed or roasted vegetables (like broccoli and cauliflower) to round out the meal.
  • I like to use a little meat thermometer to make sure the chicken is done – better safe than sorry!
  • This recipe is a LONG time favorite in our house and it is highly adaptable to the slow cooker (hooray!!!). I change the portions a bit (use a 1/2 cup of ketchup, honey, and soy sauce), but it still tastes great. It’s a little less sticky, but it’s simple and flavorful.
  • How to cook chicken legs in a slow cooker: Place all of the chicken legs in the bottom of a slow cooker (I have this slow cooker). Pour the sauce over the chicken legs. Slow cook on low for 6 hours or on high for 4 hours, until the largest piece of chicken registers 165 degrees F. on an instant read thermometer.
  • This option is great for all the reasons the slow cooker is great. You can start it in the middle of the day and have dinner on the table without much hands-on work during the busy evening. Or you can get the slow cooker going, leave the house, and come home to dinner. This is great for working parents, for Sunday dinner (it can cook while you are at church), or if you are running kids to practices or lessons in the evening. This option leads to flavorful moist chicken, but the outside and skin don’t crisp at all.
  • Category: Dinner
  • Method: Oven
  • Cuisine: American

Keywords: chicken legs recipe, chicken drumsticks recipe, baked chicken, easy chicken dinner recipe, how to bake chicken legs, best baked chicken legs,

How great are these 2013 pictures! This is my most highly made recipe from the site, and I can’t wait for you to make it too!

This simple 5 ingredient recipe makes the best baked chicken legs I have ever had in my whole life! (And the masses agree - this recipe has been shared more than 250,000 times!)

This simple 5 ingredient recipe makes the best baked chicken legs I have ever had in my whole life! (And the masses agree - this recipe has been shared more than 250,000 times!)

This simple 5 ingredient recipe makes the best baked chicken legs I have ever had in my whole life! (And the masses agree - this recipe has been shared more than 250,000 times!)

Round Out this Meal with:

Other Chicken Leg Recipes You’ll Love:

This post was originally published in 2012 and has been updated and rephotographed in June 2019.

You are going to love this easy chicken leg recipe and make it over and over again! This is the post that gets so many comments, pins, and people send me emails and texts about how much they loved them when they are easy. PLUS with only 5 ingredients, you are going to make these again and again! ENJOY!

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38 Recipes for Busy Moms
411 Responses
    1. Melissa
      Reply

      I would tell you no on the crispy… sticky and delicious yes, but not really crispy. I think you could pull them out of the sauce and bake them at the high temperature and get them crispy though! Let me know if you try them 🙂

  3. calvarado
    Reply

    Hi Melissa, I mad this for lunch today, and at first I was not likeing too much the sell of garlic and soy sause. Once it started cooking in about 30 minutes in to it, it started smelling a little better 🙂 but I was still not too sure about garlic and soy sauce. After I took a bite of the chicken I thought it was verry tastefully and verry good. Thank you for sharing ur recipes.

    1. Melissa
      Reply

      I’m so glad it turned out well. I’m a bit of a garlic nut so I’m glad it was ok for you too! Enjoy and thank you for commenting. I love feedback!

  4. Paul
    Reply

    I absolutely love this dish! The first time my wife made this I walked into the kitchen and proclaimed how yummy it smelled. She then read to me the ingredients and I was a skeptic: ketchup, soy sauce, honey?
    Well, I have to say this has become a staple weeknight dish and the leftovers are even tastier for lunch the next day. This chicken comes out with a sweet, garlicky, ooey-gooey, deliciousness that is just amazing.

  5. Jacqueline
    Reply

    Going to try these for dinner tonight, have two kids visiting who are VERY FUSSY eaters. Will let you know if it passes the fussy kids eaters test!

    1. Melissa
      Reply

      My kids LOVE chicken meat on the bone much more than a breast… which isn’t quiet what the average American likes! Hope it goes well 🙂

      1. Peggy
        Reply

        My husband and I loved it. So easy to make and delicious. I did add some sriracha to make it have nice spice. The sauce over rice was so good. Thank you for letting everyone know your recipe.

        ★★★★★

  6. Kristin
    Reply

    I just made this and it was deelicious! I used boneless, skinless chicken thighs and did everything else as directed. I think it may be my go to baked chicken recipe from now on. Thanks for sharing!!

        1. Kristin
          Reply

          Haha I just commented today how this has become my go to recipe. I knew I had commented before. Again, an amazing tasting recipe!

  7. Rene
    Reply

    we do something almost identical except we add a little dried ginger to the sauce. My kids call it “Sticky Chicken” and are thrilled when it on our dinner menus!

    1. Melissa
      Reply

      Yep… I think mine is a little smaller than 9×13 but you for sure want sides on the pan bigger than a cookie sheet!

    1. Melissa
      Reply

      Half the delight is cooking it in a bunch of liquid that starts to caramelize… I would cook it in a pan on the grill so that the chicken is still swimming the sauce while it’s cooking. Does that make sense? I think grilling the chicken and just brushing on the sauce might not work the same, but it’s totally worth a try in my book! Let me know how it turns out.

  11. katiad
    Reply

    Flavor was awesome. But it didn’t thicken up the way I thought it should, even after jacking the temp up. Didn’t quite carmelize except at the edges of the pan.

    1. Melissa
      Reply

      You could try using a bigger pan next time so that less of the chicken is under the sauce… the part that is sticking out in the end is what really gets wonderfully caramelized… I hope you try it again!

        1. Melissa
          Reply

          I assume it was just the size of the pan, your chicken should be about half way out of the sauce. Also if your chicken is partially frozen, it released more juices/liquid than thawed chicken, so that might have played a part too.

  12. Veronika
    Reply

    I made this tonight and I also thought it didn’t thicken as much as I wanted – next time for sure I will pour some of the sauce out at the very end when I crank up the heat. It was still yummy though!

  13. robin
    Reply

    im making this dish as I type~this dish is pleasing to the eye & caught my attention sunday dinner will be @ 2pm along with baked corn-on-cob, cabbage, devil eggs & dinner rolls

  14. Ashley
    Reply

    Melissa, I cannot tell you how many times I have made this now, but it has been amazing every time! It is my husbands new favorite dish. I just hosted a business meeting and served this, it was easy, beautiful and yummy. Thanks!!

    1. Melissa
      Reply

      Yeah for loving a dish! We love it to, but get this… the tiny town we live in doesn’t carry chicken legs in the store! I need to pack a cooler and go pick some up because I’ve been wanting them lately too. So glad you like it and thanks so much for letting me know!!

  17. Dora
    Reply

    Hi there! I tried this recipe a few times and although it tastes good ,for some reason mine are not coming out crispy at all. I’m wondering what I can do to make them crispier? Any ideas?

    1. Melissa
      Reply

      Hey Dora!

      I think you’d have more luck using a larger pan or less sauce. If about half of your chicken is sticking out of the sauce then it should have a chance to caramelize on the outside. If too much is covered or the chicken is too close together then it kind of just boils in the sauce. Does that make sense?! I’ll add that to the recipe because that crisping up really makes it divine! Thanks for the comment 🙂

  19. Kimberlee D.
    Reply

    We tried this last night for dinner – it was GREAT! I added a pinch of red pepper flake and I think next time I will sprinkle on some diced green onions as I am serving it, for a pop of freshness, but this was real good – and the sauce made the meal complete. I served with steamed white rice and some steamed edamame.

  24. Monique
    Reply

    I’m commenting just to note that I used 4 pounds of chicken legs using the same amount of ingredients listed and I did NOT cover the chicken during baking… Just in case anyone was wondering as I was. I also baked the chicken legs skin down so that when I rotate them the skin would be up during the last 15 minutes of cooking at 425 degrees. after cooking time I turned the oven off and leaving the chicken in i begin basing the chicken with all of the sauce it was swimming in to get maximum flavor on the outside of the skin. you can baste the chicken as many times as you want for maximum flavor. I did this about 3 times every 5 to 10 minutes. And of course as everyone else said who tried the recipe the chicken was delicious.

  25. Kelsey
    Reply

    Tried this recipe tonight ad ohh boy was I skeptical. Won’t lie the smell of the sauce once all is mixed together doesn’t smell that good lol. But once poured over the chicken and baking has started it smells fantastic! I used chicken thighs instead of drumsticks… They turned out sooo moist and delish! Thanks for the recipe 🙂

    1. Melissa
      Reply

      Woohoo for chicken leg success! Now I should go make them for my family… it’s been way to long. Thanks for leaving feedback, it makes my day!

  27. Haeather
    Reply

    This dish was good….but not what I was expecting. It was missing something spice wise and they were not a sticky. I used a bigger pan per a couple recommendations but it didn’t help. I will try it again.

  28. Victoria
    Reply

    The ingredients sound weird lol but I just put it in the oven about 20 min ago and it smells great. I’m excited to see how it turns out!!

  29. Beth Roy
    Reply

    I made these last night my husband who is not a chicken fan ate 3 legs. I followed what an earlier post recommended and basted them every 5 mins. I doubled the sauce and marinated them for the day. then cooked them with the other1/2 of sauce. I am going to try this sauce with pork chops next

  32. Amanda
    Reply

    I really want to make these tonight. I have a convection oven. Should I put it on the convection roast setting, convection bake, or regular bake? In my convection oven everything seams to take longer not shorter time.

      1. Amanda
        Reply

        I did try it. I put them in the convection oven on roast at 400 which is actually 375. They turned out really good, My husband really liked them, which is a plus because he can be picky. I think I will try this with other cuts of chicken.

  33. Dalila
    Reply

    This recipe sounds yummy and easy. I don’t know if this sounds kind of crazy but do you think I could get away with making a ton of these for a party? For about 35 people? Obviously I would have to increase portions and measurements but I am kinda worried chicken may not com evenly in oven because of so many chicken legs! Army suggestions?

    1. Melissa
      Reply

      I think it would would great if you have a few large pans with sides and did a decent amount of rotating and such… I’d totally do it. It might not be quite as stick and caramelized, but that flavor will still totally be there! Let me know how it goes!

  37. Stacie
    Reply

    These were awesome!!! I wasn’t paying attention and switched the amounts of ketchup and soy sauce, cooked in a convection toaster oven, and they were still great!!! Thanks for the recipe!

    1. Melissa
      Reply

      I have! It tastes great but doesn’t quiet get the same sticky outside/caramelization. We love it in the crockpot though. I’ll throw it in before church and enjoy them for Sunday dinner. The clean up is nice and quick 🙂 Enjoy Stephanie!

  42. Marylou
    Reply

    Made these last night. the only thing I did differently was to sprinkle Trader Joes’s South African Smoke Seasoning over the chicken. We ate all of it -no left overs. So delicious. Thank you for this recipe-definitely a keeper!

  44. Beverly
    Reply

    can’t wait to try this on legs,wings,and thighs. I might even try on a roasted chicken. ummmm then I might use it on a ROASTING TURKEY! WOW!

  45. E.
    Reply

    Oh my goodness, I normally don’t comment on recipes I make but I figured this one deserves it! I made this for my boyfriend and myself as kinda a “date night” dinner. Oh boy was it delicious! Since there were only two of us, I halved the recipe and all the ingredients but holy schmoly! Both my boyfriend and I were licking our fingers and went back for seconds! As a previous commented stated, it really didn’t smell that good when I was mixing up the sauce (Honey and ketchup?!) but my mind quickly changed once it started baking!

    I served it with some brown rice cooked in chicken broth, and I used a wooden spoon to kinda baste the chicken legs, so I stirred my rice once it was done and it had some of the sauce on it, yum! Also steamed broccoli.

    So A+ recipe! THank you so much!

  47. Marvel
    Reply

    These legs are fabulous. I added hot sauce and 1/8 tsp cayenne pepper for a light kick. Cooked them the first 45 min as directed. Turned them and basted every 10 min for the second 45 min. Perfect. Served with broccoli salad and cilantro rice. Easy dinner with very little prep.

  48. Dianne Pham
    Reply

    You’d def got an asain touch to this chicken! Try this marinate for bbq pork skewers! It’s a traditional filipino recipe!

  51. Bippy Grace
    Reply

    I wanted to let you know that despite my lifelong distrust of Ketchup and any recipe including it, I tried this last night for dinner, and served it with rice. Huge hit, everyone got seconds, and now I have another super easy mid-week meal to toss together. It took very little work, and the cleanup wasn’t bad. With a no-gluten soy sauce, it’s gluten free, which helps, too.

    Thanks for posting it, and proving me wrong about a sauce with Ketchup in it.

    1. Melissa
      Reply

      Bippy! I literally LOLed when I read that. “Life long distrust of Ketchup” such a great line! I’m so glad you liked it. We make it GF all of the time too and then my father-in-law can enjoy it too!

  52. Eloise
    Reply

    Made this yesterday for dinner, it was so delicious. Did use skinless chicken legs, and worked out very well. Next time I make it, will place hot sauce with ketchup, my son likes it spicy, may add cayenne pepper also, as one of your readers did. Didn’t have quite enough of honey ,added maple syrup, I don’t think it changed the taste. Will contiinue making this!!! Thanks!

  53. Theresa
    Reply

    This is delicious! What a huge bang for your buck. My kids and husband love it too. This has been added to my menu rotation. Thank you!

  55. Sandy
    Reply

    i am making this tonight for my husbands dinner tomorrow. He workd nights and I like to prepare something so all he has to do is heat it up before leaving for work in the afternoon. I will let you know how it is.

  56. eve Scott
    Reply

    Made this for dinner last night and hubby liked it but I didn’t care for it. The flavors were off for me. It doesn’t help that I don’t like garlic but still super easy thank you for sharing.

  60. Judy
    Reply

    It’s in the oven now cooking (and a couple of baking potatoes on the side too). Will let you know how hubby and I liked it after dinner. Smells delish!

  61. Portia Ladley
    Reply

    We just tried these tonight. Actually, my husband found your recipe and made dinner (this man is a SAINT!) THANK YOU for sharing~it was A M A Z I N G!!!

    1. Melissa
      Reply

      Husband that cooks?! KEEPER! I’m so pleased you liked it 🙂 Hope you con him into trying a few more. There’s a steak carnita recipe for the crockpot floating around the archives that I highly recommend 🙂

      1. Peggy Standifer
        Reply

        If you cook the chicken (like in a casserole) or cook these drum sticks for the first 45, the chicken would be safe to refreeze. I do it all the time and have been cooking ahead for my family for 40 + years.

    2. Peggy Standifer
      Reply

      Yes, I cooked the first thirty minutes. Wrapped individually in portion bags from ziplock. I take out as many as I need and make fresh sauce. After thawing, I cook 15 to 20 at 350. Increase heat to 425 and cook until sticky and bubbly. I do not use the original sauce. You can also freeze some sauce to be ready- just microwave 30 to 60 seconds. Salad and a vegetable like broccoli or baked beans make a great quick meal.

  66. Beverly d
    Reply

    Tried this recipe today and it was everything it said. It had an excellent taste and I would recommend this to everyone. I think you could use this marinade on anything. Will be making this again.

  67. Natalie
    Reply

    My chicken didn’t caramelize. I followed everything exactly how it was written… Do you think I should have turned the temperature up higher?

    1. Melissa
      Reply

      We just made it this week and served it with roasted butternut squash, steamed broccoli and something we call Dixie Salad (pomegranates, pecans, and apples in a lightly sweetened whipped cream). It’s great over rice too, the sauce in the pan is awesome with the rice.

  74. emmyk
    Reply

    This is in my oven right now. I made a few additions: ginger, a blob of horseradish, cayenne pepper, and extra garlic. Serving with fried rice. Yummers!

    1. Melissa
      Reply

      I haven’t tried it, but I’m sure you could. I’m not sure how long it would take to cook though… maybe 30 minutes? Boneless breast cook a lot faster than legs so I’d make sure they were cooked through without over cooking. Let me know if you try them!

  81. Watersfamily6
    Reply

    Hello Melissa. Will using a pan with sides take away from the chicken getting crispy? I usually bake mine on a cookie pan so it gets crispy all around. Thanks. Trying this tonight.

  89. Theresa
    Reply

    I just mad these for supper! DELICIOUS!!!! Definitely adding this to my recipe collection. The sauce was good on roasted potatoes too!!

    1. Melissa
      Reply

      I think so. Most of that small bone-in chicken cooks about the same amount of time. You could always use a thermometer to check the temperature to make sure you aren’t over cooking though!

  93. Shannon
    Reply

    I have been looking for a great middle-of-the-week chicken recipe that’s quick and easy, using ingredients that I keep stocked anyway, and this is it! I have already made it several times- Hubby LOVES it! It’s just the two of us so I usually halve the recipe. Perfection! Thanks so much for sharing!

  94. Victoria
    Reply

    I made these for dinner last night. It was A BIG HIT!!!! My picky 3 yr old ate and my 4 yr old had thirds. and my husband said a definite do over. This was great. Perfect blend of flavor and I really like the fact that the taste went all the way to the bone. Thank you…..

  96. Liz
    Reply

    Made these yesterday for dinner and they were delicious! Used 10 legs and used gluten free versions of ingredients where needed, for my hubby (gluten allergy). Otherwise, followed recipe exactly. Whole family loved this recipe, especially my 8 year old daughter! Served with creamy Parmesan rice (Pinterest) and roasted veggies (Pinterest). Leftovers tasted even better today!

  97. Rachel
    Reply

    I made this for the first time last week, and made it again tonight for dinner! It’s just so yummy! I’m not normally a fan of drumsticks, but these are just too good to resist! I am one happy pregnant lady : D

  98. Alexandra
    Reply

    I finally made these tonight… Went to a wholesale store and bought a huge bag of drumsticks…. It was absolutely delicious… Finger licking good…. Now I just need to figure out what to do with the rest of the drumsticks… Any recipe ideas? Thank you!!!

  100. Kathy C
    Reply

    Made this recipe tonight, as it started to rain just before heading out to turn on the grill. This was super easy! I coulnd’t get my sauce to carmelize though. I left it in 20 mins at 425 but couldn’t try longer as everyone was starved! Two teen boys both gave it a thumbs up. We used the extra sauce on top of the mixed veggies, and will be saving the rest for rice tomorrow!

    1. Melissa
      Reply

      Thanks for the heads up! It’s bad for both her and I to have the exact same post up…I’ll send her an email! Really, thanks a bunch for taking the time to let me know!

  104. Laura
    Reply

    Hi, this may have been answered in the comments but I must Have missed it. Can I put the sauce on the chicken and marinate it over night?

  105. Mary Leigh
    Reply

    We made this tonight and they were DELICIOUS!! We are always looking for new ways to cook chicken legs. We will definitely be making these again.

  106. KathyC
    Reply

    My sauce didn’t thicken at all, and I’ve made this twice now. Not sure what I am doing wrong! I even put the sauce in a small saucepan afterwards, and boiled it for a bit, and nothing. 🙁 But it was still yummy!

  107. Shanice
    Reply

    Made this last night with a mixed family pack of chicken! Seriously, one of the best chicken recipes I’ve ever made. Thanks for the recipe it will be in heavy rotation! Ps. I used light soy sauce and agave instead of honey. It was delicious! 🙂

  109. Larissa
    Reply

    Oh…my…gosh. This was so good! I decided at the last minute to try it and I’m so glad I did! I was almost out of honey, so I used mostly maple syrup. I totally forgot to add the garlic but it turned out fabulous anyway. I had almost 4 lbs of drumsticks and there was still plenty of sauce to spoon over the chicken (and the buttery rice I made, which paired so nicely with the chicken). This will definitely go into the semi-weekly rotation!

  111. AKR
    Reply

    try replacing the ketchup with sriracha if you like some heat – my parents make this a lot with sriracha and minus the garlic (garlic would make theirs better though!)

  112. Daisha
    Reply

    So delicious! Love this recipe! Adding it to our list of family dinner faves! The sauce was sooooooo good☺️ I loved that it was a quick meal to make with only a few simple ingredients.?? Perfect for this mom of five!

  116. K Lane
    Reply

    I’ve never had an luck with a recipe that had honey and yet for some reason I tried this. Followed the recipe 99.9% minute the fact that I used other chicken parts lol But still so delicious. My picky eaters (husband and two kids) ALL are it up and asked for seconds! Thank you for such an easy delicious definitely new go-to recipe!

    1. Melissa
      Reply

      Yay for a great recipe! Did you happen to serve it with a little rice to put the extra sauce on? SO good! Enjoy friend and thank you for taking the time to comment!

      1. K Lane
        Reply

        Actually, I made it with “Red Rice” I am from Guam so Red Rice (it’s called red because the water that makes it is red, but the finished rice actually looks orange) is my go to for recipes that I am uncertain of. It paired nicely and I got lots of compliments on the pic. Those that asked were directed to this website via my Pinterest link 🙂

  118. Jane
    Reply

    I seem to be in a bit of a “chicken rut’ lately, always resorting to the same old same old. Tonight I decided to get out of that rut and try this recipe – DANG am I glad I did! I made it with boneless, skinless chicken breasts only because I have never been a fan of legs. The sauce was soo yummy and looked like it had a bit of an Asian taste to it from looking at the ingredients in it so I paired it with home made fried rice. I have enough left over for a nice big meal of it tomorrow too! Thank you for helping me try something new again lol

  119. Pat
    Reply

    Yum! These chicken legs were “Finger-Licking Good!” I will definitely be making these again an soon!! I did have to make a revision on the honey and garlic cloves. I had neither; and didn’t want to go to the store. I used pure maple syrup and garlic salt. It was sooooo good! I give this recipe a 10+. Thanks!

  120. Claudia
    Reply

    Decided to make these chicken legs cause they look so good unfortunately my family and i did not like them nobody ate them i was so disappointed….will not be making them again..

  121. Tina
    Reply

    I was wondering what the best sides would be for this chicken. I’ve seen several people comment they made rice, is that the best suggestion?

    1. Melissa
      Reply

      I make it with whatever is seasonal. The other day I did these and served them with mashed butternut squash and a kale salad, the time before that I did some buttered noodles and roasted Brussles sprouts, and the time before that I did rice and steamed broccoli/cauliflower/carrots. They a pretty general meat dish that I feel pair up with just about any starch and vegetable that you like. I’ve done mashed potatoes and greens beans on the side too. This is really flexible. The rice is good because you can use some of the sauce you cooked the chicken in as a sauce for the rice which is delicious but definitely not the only serving suggestions. ENJOY!

  122. J_Fid
    Reply

    Made these the other night. I am a newbie when it comes to cooking and I followed the recipe exactly and they turned out fantastic!! My husband is not a fan of chicken and LOVED them. I am wondering can the same recipe be followed with a mix chicken legs and chicken thighs?

    1. Melissa
      Reply

      I think you should could. If the thighs are a little meatier just make sure they are cooked all the way though before serving (obviously…), I’m not sure how the cook time would be different, but I bet it will be really close to what the chicken leg recipe calls for. I’m so glad you liked it! Congrats on getting a hubby approved meal 🙂

    1. Melissa
      Reply

      It works well! Just be sure to go by the internal temperature of the chicken for doneness and not necessarily the time I recommend. A boneless piece of chicken will cook faster than a bone-in piece and no one like dry chicken! You’ll love it. Enjoy!

  126. Tyrone
    Reply

    Melissa,I’ve cooked in restaurants and tried many different chicken recipes,this one I did tonight and my wife and I loved it.thanks.

  127. Ean
    Reply

    So I am currently making these (they’re in the oven, at least). The sauce itself was really nice, but I added some onion powder (and I’m sure that minced onion would have been nice, too, along with the garlic).
    Have you tried adding any chili powder or red pepper flakes? I feel like some heat might be a nice touch as well.

  128. L
    Reply

    I made this last night and the sauce never thickened. Sort of bummed about that, although the flavor of the chicken is still good! Will try again.

  130. Angelina
    Reply

    So yummy!! The whole pan was gone within a few minutes! Making it again tonight. Also, instead of soy sauce, I used coco aminos (for Paleo) and the result was very yummy! Thank you!

  134. Jen SZ
    Reply

    Made these for the fam last night and they were AWESOME! So simple and super yummy. I tossed some chopped carrots onto the pan along with the chicken and they also got nice and caramelized. I served it with rice and fresh pineapple. Even my kids loved it! thanks for this easy and tasty recipe!

  135. Kissy
    Reply

    I made these awhile back and the hubby lived them. it’s been super hot here so I did the crock pot version so I wouldn’t heat up my house with the oven. the sauce was super watery but I dissolved some corn starch in water and added it to the sauce the last hour to thicken it a bit

  137. Toni
    Reply

    Holy smokes! Hands down… THE best baked chicken we have ever had! Go to recipe in our household from now on! Didn’t change a thing except we baked it a bit longer to caramelize it more. Thank you so very much for sharing! Wonderful!!!

  138. Sherri Romero
    Reply

    Ymmm! These were great. Had 4 lone legs in freezer. Adjusted quantity of sauce. Hubby loved them coupled with my homemade and homegrown tomato pie

    1. Melissa
      Reply

      Coconut aminos are a pretty common substitute for soy sauce. Be sure to add a little more salt though as they aren’t as salty as soy sauce.

  141. Malessa
    Reply

    Thinking of trying this tonight only I don’t have honey so I’m wondering how brown sugar would work in place of it??

  144. Melissa
    Reply

    Hi Melissa. Nust wanted to let you know that this recipe has become a staple for our family. We tweaked the name a bit. Its called sticky chicken here. Thank you so much for sharing because YUM!

    1. Melissa
      Reply

      Thank you name twin! It’s forever a favorite here too! My kids don’t like it when I’m in recipe development mode and working on new chicken leg recipes because they just love this one!

  145. J mollice
    Reply

    THE CHICKEN WAS GREAT. MY FAMILY LOVED IT AND ASKED IF CAN MAKE IT AGAIN. GREAT RECIPE. I USED SYRUP INSTEAD OF HONEY, STIIL GOOD.

  147. Jmollice
    Reply

    The chicken was great. My family really loved it. I didn’t have honey so I used syrup. Still good but will use honey next time. PS. I gave to my sister and her family loved.

  148. Blair
    Reply

    These look great, Melissa! I just shared a very similar recipe for Crispy Honey Garlic Chicken, which is a no-fail crowd pleaser every time. I bet this is a winner, too!

  155. Jacky
    Reply

    My son- who would never touch chicken unless it was in the shape of a chicken nugget- tried these and loves them! He asks for them all the time! Thank you!

    ★★★★★

  157. instant
    Reply

    First ߋf all I would like to say terгific blog!
    I had а quick questiօn that I’d like to ask if you do not mіnd.
    I ԝas curious to find out how you centеr yourself and
    clear your mind prior to writing. I’ve hɑd a hard time cleаring mу mind in gettіng
    my ideas oսt there. I do enjoy writing but it just seems
    like the first 10 to 15 minutes tend to be wasted ϳust trying to figure out how tⲟ begin. Any suggestions or hints?
    Appreciate it!

    ★★★★★

    1. Melissa
      Reply

      My best writing happens between 5 and 7am when my mind is fresh and my house is quite. I normally make a list of 5 things I need to get done the night before and work on those (normally writing) at that time. I feel like when I make the decision on what to write about the night before and I make the time early in the morning for it, I have the most success at accomplishing what I set out to write without a lot of wasted time. Hope that helps and thank you for your kind words.

    1. Melissa
      Reply

      It’s just a classic one. I’m getting the other kind though so I’ll be able to play with both options (the fan turns on and off!)

      1. Diana
        Reply

        Ah thanks, mine is the ‘other kind’ and though I left it at 180 (375) I reduced baking time by 10/15 mins. Next time I’ll reduce the temp 🙂 Thanks for an excellent and quick chicken fix!

  160. Christina Ngo
    Reply

    I doubled the amount of chicken and quadrupled the amount of sauce. The chicken required a much bigger pan, and doubling the sauce didn’t bring it halfway up the chicken. It was good, though it didn’t caramelize as much as I thought it would. I didn’t want to bake it any extra since it would have dried the chicken out. The sauce is great over rice, just as you said. I enjoy this recipe, but it’s a little too sweet and salty for me. If I were to make this again, I would probably use less honey and less soy sauce, or skip salting the chicken beforehand. Great recipe, though! Pretty easy for a beginner like me, and turned out pretty well regardless. Thank you for your recipe.

    ★★★★

  163. Sandra
    Reply

    These chicken legs were excellent! My husband, who doesn’t like it too much when I experiment with new recipes, loved this! He doesn’t like garlic (I know, who doesn’t like garlic) didn’t even notice it! I used the minced in the jar instead of fresh. Not only is it delicious. It’s a beautiful presentation. I served it over lightly buttered noodles and with the sauce drizzled over it. Parsley makes it even prettier. I’m sure I will make this again and again. Thank you for this wonderful addition to our meals!

  164. Cathy
    Reply

    BIG hit with the hubby and kids and so easy to throw together.

    For those who had trouble with the sauce carmelizing, be sure your oven temp is accurate. Mine isn’t, I know this, so I had to go another 10 and do a second flip of the legs.

    ★★★★★

  165. Jill Schmitt
    Reply

    5 Stars for being easy, and 5 stars for being quite tasty. We tried the cooked sauce in the pan over rice as you suggested. I like that as much, if not more than the chicken.

    ★★★★★

  166. Holly
    Reply

    I’ve made this recipe several times now. It’s really good. The only thing I did differently was before pouring the sauce over the chicken I added a bit of cornstarch so that the sauce is just a little thicker and clings to the chicken. Worked beautifully. Really delicious.

      1. Holly
        Reply

        I would say about a tablespoon give or take a little mixed with just enough water to thin it. I made it without and then tried it with the cornstarch. It just kind of stuck to the chicken better. This recipe is in regular rotation now!

  167. Lucy
    Reply

    this looks good and am making it while am doing this comment. waiting for the result but I did add 1tbsp of hot sauce so we will see.

    ★★★★

  170. Tanya Norman
    Reply

    I cooked this tonight but instead of soy sauce I used teriyaki sauce and steak sauce it was so delicious my husband loved it…..

    ★★★★★

  176. Dawn
    Reply

    Tried this and thought it was very good. The sauce was very liquid so I thickened up with cornstarch. Tasted like teriyaki. It did not crisp up since it was cooked in sauce so I also broiled the chicken briefly on a rack after. Will make again. Thanks!

  177. Kelly
    Reply

    Made this for my family last night and knocked it out of the park! Going to make boneless chicken breast like this then cube it and serve with vegetable stir fry.

    ★★★★★

  178. Shirley
    Reply

    My mom gave it a 10 out of 10. I improvise on the recipe since both me and my mom cannot have anything with salt or sweet so instead of the honey i put in honey and garlic sauce and it was still delicious. The chicken legs will be a bit darker but they were still yummy.

    ★★★★★

  179. Sally Voisinet
    Reply

    I made this recipe last night for my husband who is a picky eater. We both found it delicious and nice and tender. I followed the recipe making no changes.

    ★★★★★

  181. easyroasted
    Reply

    Perfect for pot roast recipes easy roasted , inexpensive chuck is one of the most flavorful cuts of beef. Simmering it slowly and gently in the oven results in a wonderfully tender pot roast. Vegetables like onions and potatoes give the pot roast recipe even more comforting flavors.

  185. Charisse Gibson
    Reply

    Love it! I’ve made the recipe 3 times now. Very tasty!!! I’ve made it using just wings too. Comes out great everytime. I have to cook it longer than specified due to the fact that my oven takes longer to cook..

    ★★★★★

  188. Delilah
    Reply

    I’ve made it 5xs in the past 2 months! Large family of 8. Never a drumstick leftover!
    My children love the sauce over their veggies. The best oven chicken recipe ever!

    ★★★★★

  193. Sonja
    Reply

    Made this last week and it was loved by my husband, myself and about 4 of my kids. My other 4 kids ate it but said it wasn’t their favorite. The only downside for me was the amount of honey I had to use for our size family. It was good and we will be making it again! Thanks!

    ★★★★

  195. Lydia
    Reply

    Yum! One of my kids asked what’s that? As I’m prepping it. It smells amazing as it cooks in the oven and yes it taste amazing as well.
    Thanks for sharing your recipe.

    ★★★★★

  197. Janice
    Reply

    This was fantastic. Simple and easy love the flavor I served it with jasmine rice and fresh sauteed spinach .. perfect for when your in a rush and have little time. Thanks with love Janice

    ★★★★★

  199. Cheryl
    Reply

    I made this last week. I didn’t have honey so I used light corn syrup instead and I have to say these were sooooo delicious! Everyone in the house loved them and the corn syrup did not seem to affect the flavor at all!!

    ★★★★★

  202. Michelle Harper
    Reply

    Made this last night and it was a huge hit! Hubby and all the kids loved it and that’s rare in our house. Will definitely be a new regular here. Thanks!

    ★★★★★

  206. Doreen
    Reply

    Very tasty chicken recipe! I omitted the garlic, but did everything else and my entire family loved it! Next time, I need to make more chicken legs.

    ★★★★★

  207. Harjit
    Reply

    Great, simple recipe! Easy to add on to. I would just cut down on the soy sauce. It leaves an overly salty and metallic after taste. Thanks!

    ★★★★

  208. Daniel
    Reply

    Skeptical at first – Ketchup I thought? It’s very good and I’m making it for a second time. I’m cajun and know how to cook – I approve of this recipe and have recommended to some family and friends. Your kids will love it.

    ★★★★★

  212. Jazmin
    Reply

    This was a super easy and very tasty recipe i didnt have chicken legs so i used a whole chicken my family loved it definitely a great throw together dish. While you do a million other chores

    ★★★★

  213. Stacey
    Reply

    The other chicken leg recipe link doesn’t work anymore. Thanks for this recipe though! I have a honey molasses recipe I may try this cooking method with.

  214. Bruce
    Reply

    Only had 5 drumsticks so I cut the recipe down to size and it was perfect. Kinda a wet napkin meal but sure worth it. I only had agave not honey and it worked perfectly. The hint to line the cooking pan with foil was worth the price of admission. I’ve bookmarked you! Thanks

  217. Erica D
    Reply

    Great recipe! Will be a new go-to for my husband and I. Caramelized beautifully, the only thing I would do differently next time is cut the last 15 min in half (my oven runs a bit hot). Thanks!

    ★★★★★

  222. Marsha Eichner
    Reply

    This chicken recipe was the best ever! I made up a whole tray of chicken legs so I doubled your sauce recipe. My husband loved it too!!!!!! I will certainly serve this again!!!!!!!

    ★★★★★

  223. Sandra L. Ohlhauser
    Reply

    I made the best baked chicken legs n they were a hit. Very yummy. Thank you for sharing the recipe.

    ★★★★★

  228. ellen willcox
    Reply

    love the two recipes I’ve tried, this one and the curry chicken legs. Both times I served them at a potluck, everyone asked for the recipe.

    ★★★★★

  229. Rina Assouline
    Reply

    It looks succulent,all the chicken legs i have been cooking were always dry and hard to chew,unless cooked in a soul.this recipe seems the best for soft, tasty and chewable chicken legs. Thanks!

  233. Carrie MacPherson
    Reply

    So delicious. I used 1/2 the amount of soy sauce and omitted the salt, also used ginger instead of garlic. I will use this sauce again probably with chicken breasts. Very tasty.

    ★★★★★

  235. Kristin
    Reply

    I may have already left a comment here but I found this recipe a couple years ago and it is so good it has become my go-to! I make it often. Thank you for sharing such yummy recipes!

    ★★★★★

  236. danielle
    Reply

    WOW! Epic win tonight with this recipe! So happy I come across it. My family all agreed its a make again. I prepared as indicated in the recipe. So awesome! Thank you!!

    1. Melissa
      Reply

      So glad you liked it Sarah! So easy huh?! What did you serve it with? I always like to hear what people eat with their chicken legs!

  243. Rina G
    Reply

    So yummy but it burned pretty badly. Maybe because I took the skin off. The chicken was only burned on the bottom and ends but the sauce in the edges of the pan was crispy. I think my pan is toast!! Should I reduce cooking time or the oven temp.? The unburned parts of the chicken was SO GOOD though and I will be trying this again until it’s perfected! So easy and so yummy!

    ★★★★★

    1. Melissa
      Reply

      Maybe your pan was larger than the pan I used (meaning the sauce would have spread out more and so burnt over time?). I’m so glad you liked it. I think just next time I would line the pan with foil to avoid the burnt and cook it for a lesser amount of time! Let me know how it goes!

  246. Cierra
    Reply

    I added a couple of tablespoons of vinegar and siracha hot sauce and they came out tasting like the best Asian buffalo wings ever!! Thanks!

    ★★★★★

  247. J.R
    Reply

    Have you tried this with full chicken leg quarters (not just the legs)? It looks awesome and easy; I am looking for something to cook for a crowd that can be done in disposable aluminum pans for easy clean up.

    1. Melissa
      Reply

      It’ll work great, just cook them at the lower temperature until they are pretty much cooked though. You won’t want to crank up the temp, get the sauce done, and then still have raw chicken. If I’m feeding a crowd sometimes I’ll sub the honey for peach jam because it’s less expensive and it tastes really great still.

  248. Kathy
    Reply

    This was such a winner of a weeknight dinner. Came together so quick. The only change I made was adding about 2Tbsp of sirachi.

    ★★★★★

  249. Mark
    Reply

    Cooked, looked, and tasted exactly as advertised! Thanks for such an easy-to-follow and delicious recipe.

    ★★★★★

  250. Mer
    Reply

    I’m making this tonight, have made it many times before and it’s always a huge hit, even with my picky eater. I add a little ginger paste to it, absolutely delicious!

    ★★★★★

  252. Leah
    Reply

    My condiments have been picked over HARD recently. I didn’t have the right amounts of anything so I adlibbed. I used grape syrup to make up the difference for ketchup, Honey mustard salad dressing for honey. Since I substituted with a mustard, I cut back the garlic a little and added a garlic herb seasoning. We’ll see how it turns out. Thank you for sharing this. I’m getting tired of the same recipes over and over.

  255. Dave P
    Reply

    Every word is true for this recipe…. This changed my mind on eating mundane dark meat chicken legs, to prepare then eat these was a total joy for me and I’ve never had a good experience with them, hope but these here legs were the real deal Holyfield y’all… Happy Bakin

    ★★★★★

  259. Laurie Reynolds
    Reply

    Our family loved it. I made it with 1/4 cup honey and some drops of stevia to lower the sugars and served it with wild rice and steamed broccoli, sauce poured over everything. It was a hit!

    ★★★★★

  261. Jose Carrera
    Reply

    It is so easy to make, I am in the process of making ot but by the way it sounds, doubt will not like it. I am sure it is delicious but will let you know once is coomed and ate.
    Thanks a lot.

  262. Jessica
    Reply

    I love this recipe but was wondering can I use it for boneless skinless chicken breasts? My kids weren’t crazy about bone in chicken. Thanks!!

    ★★★★★

  266. Sabrina Nunes
    Reply

    I really liked this recipe. The sauce was sooooo good. I did put it on rice and it was delish, it could go with anything. The chicken came out tender and juicy, and I even cooked from frozen. Will make again. Love!

    ★★★★★

  268. Jan
    Reply

    This was fantastic. Next time I will use parchment paper as I ripped the tinfoil and “glazed” my cookie sheet. I wouldn’t change anything else. Loved it. Thank you!

  271. Suzy
    Reply

    Hi Mellisa I’ve just come across your blog I love to cook. I’m from South Australia and are at this moment cooking this dish for our evening meal. So nice to meet you. Cooking for me gives me a warm fuzzy feeling in my tummy.. I hope your having a Great New Year. I’ll let you know how it turned out Suzy

    ★★★★★

    1. Melissa
      Reply

      Welcome from the land down under (I’ve had the privilege of coming to your neck of the woods twice in my life and LOVED it!), hope you find all kinds of new things to cook on my site and make them with great success. Happy New Year to you!

  272. Charlotte
    Reply

    I’ve made this with drumsticks and boneless sminless thighs. One of my grandchildren and greatgrandchildrens favorite meals. I double the recipe ….they snack on the leftovers…better than sweets!…thanks …

    ★★★★★

  273. Colleen
    Reply

    I just made this recipe tonight….absolutely delicious! I followed your directions as stated with only a few subtle changes; I used low sodium soya sauce, I did not add any extra salt to the chicken, and as I did not have quite enough ketchup handy, I added some sriracha hot chili sauce to top it off. To achieve a slightly crispier skin, I did broil the chicken (in the existing pan) for the last few minutes of the noted time frame. Not exactly sure what 2.5 pounds of chicken legs gets you, but I used 12 good sized chicken drumsticks and there was the right amount of sauce for all. This will definitely be a “go to” meal in our household!

    ★★★★★

  275. Julie
    Reply

    First time cooking chicken legs and so glad I used this recipe. Thank you! Whiole family loved it, teens included. I was worried about the skin not being crispy, but it didn’t matter, the taste was amazing.

    ★★★★★

    1. Melissa
      Reply

      Right?! That skin is so flavorful that it being less than super crispy doesn’t matter. I’m so glad it’s was a bit hit, I LOVE when meals go over well!

  277. Erica
    Reply

    I’m so glad I tried this recipe out! Best chicken leg recipe EVER! Whole family loved it and I will certainly add to my collection.

    ★★★★★

  278. steve smillie
    Reply

    Just looking for something different to do with the chicken . The whole family was complaining about how i was cooking the chicken so i googled for a recipe this one came up simple easy to make garlic, soy-sauce, tomato sauce (ketchup) in Australia. Thank you it was terrific Every one was impressed by the taste and the sauce all at once just pour over the rice so once again Thank You for such a delicious recipe keep up the great work.

    ★★★★★

    1. Melissa
      Reply

      Steve so glad you loved it! And isn’t that sauce a great addition to the meal! ENJOY and enjoy your lovely summer weather while we are in the middle of snow 🙂

  279. Lynda M Mitton
    Reply

    Wow, these are sooooo tasty! Thank you so much. I will definitely be making these again (and again). We eat quite a bit of chicken (because it is low cost) and so I have tried quite a few recipes. This is definitely the best!

    ★★★★★

  281. Ron
    Reply

    #LOVEDIT! However, I at the last minute I added some Hot Hollywood Hot Sauce to give it a little bit of a kick and it made it even better! I was never a skeptic but we like things with a little bit of “heat” to them. This dish was so easy to make that it will certainly go into the rotation from now on, for sure! Thanks for sharing!

    ★★★★★

  283. Caroline
    Reply

    Looks fantastic and can’t wait to try!!! But there’s only 2 in my household. So I really only can make like 6. How would you suggest adjusting the measurements?? Thanks!

    ★★★★★

  284. Paula
    Reply

    Made this for our tea this evening. Really impressed and they were a real winner in our house. Great flavour and we reduced the surplus marinade in a saucepan and coated the legs halfway through (added a little pinch of chinese 5spice too). Happy to have made a bigger batch than needed for tea as I think they will make a fab lunch tomorrow. Thanks for sharing.

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Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.

Dinner Ideas for Busy Moms