This honey baked chicken is exceptionally juicy and flavorful. The sauce – honey, butter and mustard – is phenomenal. And it can be low carb, too!
This honey baked chicken is juicy and very flavorful. Everyone loves it – adults and kids. I usually use chicken drumsticks, but this recipe should also work with bone-in thighs and with whole chicken legs – just add 5-10 minutes to the baking time.
I normally cook chicken at a relatively high temperature, at least 400 degrees F (this jerk chicken recipe is a good example), 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.
Basting the chicken is important, not just to help keep it juicy, but also because the sticky sauce tends to, well, stick to the bottom of the pan, so mixing it up every 15 minutes prevents burning.
Despite the honey, the carb count for this honey baked chicken is fairly low – 7 grams for two large drumsticks. If you want it to be a zero carb dish, try the low carb honey substitute suggested below.
- Olive oil spray
- 10 (4 oz) chicken drumsticks
- 2 tablespoons butter, melted
- 2 tablespoons honey or a low carb substitute
- 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.
- Arrange the drumsticks in the pan. Whisk together the melted butter, honey, mustard, salt, curry powder and black 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.