Ingredients

The following ingredients have 5 Servings
  • 2 lbs. bone-in skin-on chicken legs*
  • 1/2 cup butter, melted
  • 1/2 cup honey
  • 1/4 cup Dijon mustard
  • 2 tablespoons mango chutney
  • 1 1/2 teaspoons curry powder*You can use all thighs all drumsticks or whole legs intact, but you want about 2 lbs. total

Instruction

  • Preheat the oven to 375ºF. Place chicken legs in a greased (I always forget) shallow baking pan skin side up. Combine remaining all ingredients and mix well. Pour over the chicken then toss with a spatula (or your hands) so that the pieces are nicely coated and so the sauce fills the underside of the chicken.
  • Bake for 1.25 to 1.5 hours. Rene’s recipe says to baste every 15 minutes, but it’s not necessary to do this. I actually have better results when I don’t baste until after the hour mark. Also, keep an eye on it — the sauce chars quickly especially at the end.