This honey baked chicken is juicy and very flavorful. Everyone loves it – adults and kids. I usually use drumsticks, but this recipe should also work with bone-in thighs and with whole legs.
I normally cook chicken at a relatively high temperature (400 or 425 degrees F) and for a relatively short time. I believe it produces juicier chicken. But here, if the temperature is too high, the honey will burn. So I keep the temperature at 350 degrees F.
- Olive oil spray
- 10 (4 oz) chicken drumsticks
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 teaspoon kosher salt
- 1 teaspoon curry powder
- ¼ teaspoon black pepper
- Preheat oven to 350 degrees F. Line a large baking sheet with foil (to save you some serious cleanup later as the honey caramelizes) and lightly spray it with olive oil spray.
- Remove the skin from the drumsticks by pulling on the top part of the skin with a paper towel and pulling hard, all the way down, then yanking the skin off. You can leave the skin on, of course, but it will add calories and omega-6 fat. I've made it both ways, and my family and I agree - this honey baked chicken is delicious and juicy with and without the skin.
- Arrange drumsticks in pan. Whisk together the olive oil, honey, mustard, salt, curry powder and pepper. Evenly pour the mixture over the chicken, brushing to coat.
- Bake 1¼ hours, basting every 15 minutes, until chicken is browned and juices run clear, flipping the drumsticks after the first 45 minutes, to allow both sides to brown.