Honey-Mustard Glazed Chicken Legs

A delicious and easy-to-prepare paleo-friendly dish featuring tender chicken legs glazed with a sweet and tangy honey-mustard sauce. Perfect for both weeknight dinners and special occasions.

Cooking Time

• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 60-65 minutes

Equipment Needed

• Large baking dish
• Mixing bowl
• Measuring spoons
• Whisk
• Meat thermometer
• Basting brush

Ingredients

For the Chicken

• 8 chicken legs (about 2 kg/4.4 lbs)
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

For the Honey-Mustard Glaze

• 1/4 cup raw honey
• 3 tablespoons Dijon mustard (check for paleo compliance)
• 2 tablespoons apple cider vinegar
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1/2 teaspoon paprika

Instructions

1. Preheat oven to 190°C (375°F).
2. Pat chicken legs dry with paper towels. Season with olive oil, salt, and pepper.
3. Place chicken legs in a large baking dish, skin side up.
4. In a mixing bowl, whisk together honey, mustard, apple cider vinegar, minced garlic, rosemary, and paprika.
5. Brush half of the glaze over the chicken legs.
6. Bake for 30 minutes.
7. Remove from oven, baste with remaining glaze.
8. Return to oven for another 15-20 minutes, or until internal temperature reaches 74°C (165°F) and skin is golden brown.
9. Let rest for 5-10 minutes before serving.

Nutritional Information (per serving)

• Calories: 425
• Protein: 38g
• Fat: 25g
• Carbohydrates: 12g
• Fiber: 0g
• Sugar: 11g
• Sodium: 580mg

Tips and Variations

• For extra crispiness, broil for 2-3 minutes at the end
• Substitute honey with maple syrup for a different flavor profile
• Add fresh herbs like thyme or sage for variation
• For spicier version, add 1/2 teaspoon cayenne pepper

Serving Suggestions

• Serve with roasted vegetables (sweet potatoes, Brussels sprouts)
• Pair with cauliflower rice
• Add a fresh green salad

Storage Instructions

Store in an airtight container in the refrigerator for up to 3 days.