honey garlic mustard chicken legs
Servings: 4 chicken legs
Ingredients
- 4 skin-on chicken legs
dry rub
- 1 + 1/2 tbsp paprika
- 1 + 1/2 tsp salt
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp black pepper
marinade
- 1 tbsp dijon mustard
- 1 tbsp honey
- 1 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 3 cloves of garlic, finely minced/chopped
Instructions
- start by preparing your spice rub and marinade. mix all the spices together in a small bowl. in another small bowl, mix the marinade together.
- pat dry your chicken legs with paper towel. if marinading ahead of time, you'll want to place the chicken legs in a glass tupperware to store in the fridge overnight, or else, use a large ziploc bag.
- first, rub the spice mix across the chicken legs, both front and back.
- pour the marinade across the chicken legs. allow to marinade for 3-24 hours if possible. if you don't have time, proceed to the oven.
- once ready for the oven, preheat to 375. roast on a parchment paper-lined baking tray to allow for ultimate crispy skin. roast for an hour, taking out to spoon some of the marinade juices that have accumulated on the tray back on top of the legs.
- serve immediately or use for meal prep. fantastic with pretty much anything!