These honey-mustard baked chicken legs take no time to throw together and are incredibly delicious, a hit with adults and children alike! This has been a family favorite for decades!

These honey-baked chicken legs are all about the sauce, a mixture of honey and mustard, curry powder and mango chutney, which thickens and concentrates during the hour or so spent in the oven. It's the kind of thing that is nearly impossible not to pick up off the plate with your hands, gnaw at the bone, lick your fingers when you're finished. // alexandracooks.com - 1

During my recent trip home to CT, my mother taught me how to make her homemade hamburger helper, a favorite of mine and my siblings growing up, a meal we thought the toddlers in the house would enjoy as well.

While the children ate it without complaint, each favoring a different component — macaroni, hamburger, melted cheese — it was the adults who really went to town on it, in particular my brother and brother-in-law who polished off the leftovers after a late-night game of darts (and a few too many whiskeys).

I don’t know if it’s the need to feed the toddlers I suddenly find at my feet or the trip home or the winter weather, but recently I can’t get enough of these old family recipes. My mother learned this chicken recipe from her aunt Rene, who has been serving it at dinner parties since the 1960’s. It is truly a crowd pleaser.

Now, a note, likely an obvious one: For those of you who like savoring the flavor of chicken in its most unadulterated form, perhaps roasted with a few herbs and maybe a lemon wedge or two, this one is not for you. It’s all about the sauce, a mixture of honey and mustard, curry powder and mango chutney, that thickens and concentrates during the hour or so spent in the oven. It’s the kind of thing that is nearly impossible not to pick up off the plate with your hands, gnaw at the bone, lick your fingers when you’re finished. Sorry for the image.

All of that said, the chicken cooks perfectly — the tender, moist meat, which retains its heat so nicely, falls off the bone with every prod of the fork, making a more civilized approach to its ingestion certainly an option.

My Great Aunt Rene would be so proud — my children gobbled it up, and for the first time in a long time, not a word about ketchup was uttered.

Honey-Mustard Baked Chicken, Step by Step

First gather your ingredients: honey, mustard, butter, curry powder, and mango chutney.

sauceingredients - 2

Whisk them all together to combine.

sauce - 3

Place your chicken in a baking dish and season on both sides with salt.

chickenlegs - 4

Pour the sauce over the chicken and toss to coat.

chickenlegswithsauce - 5

Roast at 375ºF for 1.25 hours or until the meat fall of the bone when gently prodded.

These honey-baked chicken legs are all about the sauce, a mixture of honey and mustard, curry powder and mango chutney, which thickens and concentrates during the hour or so spent in the oven. It's the kind of thing that is nearly impossible not to pick up off the plate with your hands, gnaw at the bone, lick your fingers when you're finished. // alexandracooks.com - 6

Description

These honey-mustard baked chicken legs take no time to throw together and are incredibly delicious, a hit with adults and children alike! This has been a family favorite for decades.

Notes:

Chicken: You can use all thighs, all drumsticks or whole legs intact. Recently I’ve been making it with all thighs (8 to 10), and my family can’t get enough of it. My favorite brand is Bell & Evans. I love the size of their chicken legs and the flavor is great, too.

Rice: I serve this with rice because the sauce is so, so tasty. I use this Cuckoo Rice Cooker and typically cook 2 cups of basmati rice for my family.

  • 3 pounds bone-in skin-on chicken legs, see notes above
  • kosher salt, preferably Diamond Crystal
  • 1/2 cup butter, melted (salted or unsalted is fine)
  • 1/2 cup honey
  • 1/4 cup Dijon mustard
  • 2 tablespoons mango chutney
  • 2 teaspoons curry powder
  1. Preheat the oven to 375ºF.
  2. Place the chicken in a 9×13-inch baking dish. Season the chicken generously on both sides with salt.
  3. Whisk together the remaining ingredients in a medium bowl. Pour the sauce over the chicken, then toss with a spatula (or your hands) until the pieces are evenly coated. Arrange the chicken skin-side up.
  4. Transfer the pan to the oven and bake for 1.25 to 1.5 hours. I find 1.25 hours to be perfect. Keep an eye on it — the sauce chars quickly, especially at the end.
  5. Let cool briefly before serving.
  • Prep Time: 5 minutes
  • Cook Time: 1 hours 15 minutes

These honey-mustard baked chicken legs take no time to throw together and are incredibly delicious, a hit with adults and children alike! This has been a family favorite for decades!

These honey-baked chicken legs are all about the sauce, a mixture of honey and mustard, curry powder and mango chutney, which thickens and concentrates during the hour or so spent in the oven. It's the kind of thing that is nearly impossible not to pick up off the plate with your hands, gnaw at the bone, lick your fingers when you're finished. // alexandracooks.com - 7

During my recent trip home to CT, my mother taught me how to make her homemade hamburger helper, a favorite of mine and my siblings growing up, a meal we thought the toddlers in the house would enjoy as well.

While the children ate it without complaint, each favoring a different component — macaroni, hamburger, melted cheese — it was the adults who really went to town on it, in particular my brother and brother-in-law who polished off the leftovers after a late-night game of darts (and a few too many whiskeys).

I don’t know if it’s the need to feed the toddlers I suddenly find at my feet or the trip home or the winter weather, but recently I can’t get enough of these old family recipes. My mother learned this chicken recipe from her aunt Rene, who has been serving it at dinner parties since the 1960’s. It is truly a crowd pleaser.

Now, a note, likely an obvious one: For those of you who like savoring the flavor of chicken in its most unadulterated form, perhaps roasted with a few herbs and maybe a lemon wedge or two, this one is not for you. It’s all about the sauce, a mixture of honey and mustard, curry powder and mango chutney, that thickens and concentrates during the hour or so spent in the oven. It’s the kind of thing that is nearly impossible not to pick up off the plate with your hands, gnaw at the bone, lick your fingers when you’re finished. Sorry for the image.

All of that said, the chicken cooks perfectly — the tender, moist meat, which retains its heat so nicely, falls off the bone with every prod of the fork, making a more civilized approach to its ingestion certainly an option.

My Great Aunt Rene would be so proud — my children gobbled it up, and for the first time in a long time, not a word about ketchup was uttered.

Honey-Mustard Baked Chicken, Step by Step

First gather your ingredients: honey, mustard, butter, curry powder, and mango chutney.

sauceingredients - 8

Whisk them all together to combine.

sauce - 9

Place your chicken in a baking dish and season on both sides with salt.

chickenlegs - 10

Pour the sauce over the chicken and toss to coat.

chickenlegswithsauce - 11

Roast at 375ºF for 1.25 hours or until the meat fall of the bone when gently prodded.

These honey-baked chicken legs are all about the sauce, a mixture of honey and mustard, curry powder and mango chutney, which thickens and concentrates during the hour or so spent in the oven. It's the kind of thing that is nearly impossible not to pick up off the plate with your hands, gnaw at the bone, lick your fingers when you're finished. // alexandracooks.com - 12

Description

These honey-mustard baked chicken legs take no time to throw together and are incredibly delicious, a hit with adults and children alike! This has been a family favorite for decades.

Notes:

Chicken: You can use all thighs, all drumsticks or whole legs intact. Recently I’ve been making it with all thighs (8 to 10), and my family can’t get enough of it. My favorite brand is Bell & Evans. I love the size of their chicken legs and the flavor is great, too.

Rice: I serve this with rice because the sauce is so, so tasty. I use this Cuckoo Rice Cooker and typically cook 2 cups of basmati rice for my family.

  • 3 pounds bone-in skin-on chicken legs, see notes above
  • kosher salt, preferably Diamond Crystal
  • 1/2 cup butter, melted (salted or unsalted is fine)
  • 1/2 cup honey
  • 1/4 cup Dijon mustard
  • 2 tablespoons mango chutney
  • 2 teaspoons curry powder
  1. Preheat the oven to 375ºF.
  2. Place the chicken in a 9×13-inch baking dish. Season the chicken generously on both sides with salt.
  3. Whisk together the remaining ingredients in a medium bowl. Pour the sauce over the chicken, then toss with a spatula (or your hands) until the pieces are evenly coated. Arrange the chicken skin-side up.
  4. Transfer the pan to the oven and bake for 1.25 to 1.5 hours. I find 1.25 hours to be perfect. Keep an eye on it — the sauce chars quickly, especially at the end.
  5. Let cool briefly before serving.
  • Prep Time: 5 minutes
  • Cook Time: 1 hours 15 minutes

These honey-mustard baked chicken legs take no time to throw together and are incredibly delicious, a hit with adults and children alike! This has been a family favorite for decades!

These honey-baked chicken legs are all about the sauce, a mixture of honey and mustard, curry powder and mango chutney, which thickens and concentrates during the hour or so spent in the oven. It's the kind of thing that is nearly impossible not to pick up off the plate with your hands, gnaw at the bone, lick your fingers when you're finished. // alexandracooks.com - 13

During my recent trip home to CT, my mother taught me how to make her homemade hamburger helper, a favorite of mine and my siblings growing up, a meal we thought the toddlers in the house would enjoy as well.

While the children ate it without complaint, each favoring a different component — macaroni, hamburger, melted cheese — it was the adults who really went to town on it, in particular my brother and brother-in-law who polished off the leftovers after a late-night game of darts (and a few too many whiskeys).

I don’t know if it’s the need to feed the toddlers I suddenly find at my feet or the trip home or the winter weather, but recently I can’t get enough of these old family recipes. My mother learned this chicken recipe from her aunt Rene, who has been serving it at dinner parties since the 1960’s. It is truly a crowd pleaser.

Now, a note, likely an obvious one: For those of you who like savoring the flavor of chicken in its most unadulterated form, perhaps roasted with a few herbs and maybe a lemon wedge or two, this one is not for you. It’s all about the sauce, a mixture of honey and mustard, curry powder and mango chutney, that thickens and concentrates during the hour or so spent in the oven. It’s the kind of thing that is nearly impossible not to pick up off the plate with your hands, gnaw at the bone, lick your fingers when you’re finished. Sorry for the image.

All of that said, the chicken cooks perfectly — the tender, moist meat, which retains its heat so nicely, falls off the bone with every prod of the fork, making a more civilized approach to its ingestion certainly an option.

My Great Aunt Rene would be so proud — my children gobbled it up, and for the first time in a long time, not a word about ketchup was uttered.

Honey-Mustard Baked Chicken, Step by Step

First gather your ingredients: honey, mustard, butter, curry powder, and mango chutney.

sauceingredients - 14

Whisk them all together to combine.

sauce - 15

Place your chicken in a baking dish and season on both sides with salt.

chickenlegs - 16

Pour the sauce over the chicken and toss to coat.

chickenlegswithsauce - 17

Roast at 375ºF for 1.25 hours or until the meat fall of the bone when gently prodded.

These honey-baked chicken legs are all about the sauce, a mixture of honey and mustard, curry powder and mango chutney, which thickens and concentrates during the hour or so spent in the oven. It's the kind of thing that is nearly impossible not to pick up off the plate with your hands, gnaw at the bone, lick your fingers when you're finished. // alexandracooks.com - 18

Description

These honey-mustard baked chicken legs take no time to throw together and are incredibly delicious, a hit with adults and children alike! This has been a family favorite for decades.

Notes:

Chicken: You can use all thighs, all drumsticks or whole legs intact. Recently I’ve been making it with all thighs (8 to 10), and my family can’t get enough of it. My favorite brand is Bell & Evans. I love the size of their chicken legs and the flavor is great, too.

Rice: I serve this with rice because the sauce is so, so tasty. I use this Cuckoo Rice Cooker and typically cook 2 cups of basmati rice for my family.

  • 3 pounds bone-in skin-on chicken legs, see notes above
  • kosher salt, preferably Diamond Crystal
  • 1/2 cup butter, melted (salted or unsalted is fine)
  • 1/2 cup honey
  • 1/4 cup Dijon mustard
  • 2 tablespoons mango chutney
  • 2 teaspoons curry powder
  1. Preheat the oven to 375ºF.
  2. Place the chicken in a 9×13-inch baking dish. Season the chicken generously on both sides with salt.
  3. Whisk together the remaining ingredients in a medium bowl. Pour the sauce over the chicken, then toss with a spatula (or your hands) until the pieces are evenly coated. Arrange the chicken skin-side up.
  4. Transfer the pan to the oven and bake for 1.25 to 1.5 hours. I find 1.25 hours to be perfect. Keep an eye on it — the sauce chars quickly, especially at the end.
  5. Let cool briefly before serving.
  • Prep Time: 5 minutes
  • Cook Time: 1 hours 15 minutes

These honey-mustard baked chicken legs take no time to throw together and are incredibly delicious, a hit with adults and children alike! This has been a family favorite for decades!

These honey-baked chicken legs are all about the sauce, a mixture of honey and mustard, curry powder and mango chutney, which thickens and concentrates during the hour or so spent in the oven. It's the kind of thing that is nearly impossible not to pick up off the plate with your hands, gnaw at the bone, lick your fingers when you're finished. // alexandracooks.com - 19

During my recent trip home to CT, my mother taught me how to make her homemade hamburger helper, a favorite of mine and my siblings growing up, a meal we thought the toddlers in the house would enjoy as well.

While the children ate it without complaint, each favoring a different component — macaroni, hamburger, melted cheese — it was the adults who really went to town on it, in particular my brother and brother-in-law who polished off the leftovers after a late-night game of darts (and a few too many whiskeys).

I don’t know if it’s the need to feed the toddlers I suddenly find at my feet or the trip home or the winter weather, but recently I can’t get enough of these old family recipes. My mother learned this chicken recipe from her aunt Rene, who has been serving it at dinner parties since the 1960’s. It is truly a crowd pleaser.

Now, a note, likely an obvious one: For those of you who like savoring the flavor of chicken in its most unadulterated form, perhaps roasted with a few herbs and maybe a lemon wedge or two, this one is not for you. It’s all about the sauce, a mixture of honey and mustard, curry powder and mango chutney, that thickens and concentrates during the hour or so spent in the oven. It’s the kind of thing that is nearly impossible not to pick up off the plate with your hands, gnaw at the bone, lick your fingers when you’re finished. Sorry for the image.

All of that said, the chicken cooks perfectly — the tender, moist meat, which retains its heat so nicely, falls off the bone with every prod of the fork, making a more civilized approach to its ingestion certainly an option.

My Great Aunt Rene would be so proud — my children gobbled it up, and for the first time in a long time, not a word about ketchup was uttered.

Honey-Mustard Baked Chicken, Step by Step

First gather your ingredients: honey, mustard, butter, curry powder, and mango chutney.

sauceingredients - 20

Whisk them all together to combine.

sauce - 21

Place your chicken in a baking dish and season on both sides with salt.

chickenlegs - 22

Pour the sauce over the chicken and toss to coat.

chickenlegswithsauce - 23

Roast at 375ºF for 1.25 hours or until the meat fall of the bone when gently prodded.

These honey-baked chicken legs are all about the sauce, a mixture of honey and mustard, curry powder and mango chutney, which thickens and concentrates during the hour or so spent in the oven. It's the kind of thing that is nearly impossible not to pick up off the plate with your hands, gnaw at the bone, lick your fingers when you're finished. // alexandracooks.com - 24

Description

These honey-mustard baked chicken legs take no time to throw together and are incredibly delicious, a hit with adults and children alike! This has been a family favorite for decades.

Notes:

Chicken: You can use all thighs, all drumsticks or whole legs intact. Recently I’ve been making it with all thighs (8 to 10), and my family can’t get enough of it. My favorite brand is Bell & Evans. I love the size of their chicken legs and the flavor is great, too.

Rice: I serve this with rice because the sauce is so, so tasty. I use this Cuckoo Rice Cooker and typically cook 2 cups of basmati rice for my family.

  • 3 pounds bone-in skin-on chicken legs, see notes above
  • kosher salt, preferably Diamond Crystal
  • 1/2 cup butter, melted (salted or unsalted is fine)
  • 1/2 cup honey
  • 1/4 cup Dijon mustard
  • 2 tablespoons mango chutney
  • 2 teaspoons curry powder
  1. Preheat the oven to 375ºF.
  2. Place the chicken in a 9×13-inch baking dish. Season the chicken generously on both sides with salt.
  3. Whisk together the remaining ingredients in a medium bowl. Pour the sauce over the chicken, then toss with a spatula (or your hands) until the pieces are evenly coated. Arrange the chicken skin-side up.
  4. Transfer the pan to the oven and bake for 1.25 to 1.5 hours. I find 1.25 hours to be perfect. Keep an eye on it — the sauce chars quickly, especially at the end.
  5. Let cool briefly before serving.
  • Prep Time: 5 minutes
  • Cook Time: 1 hours 15 minutes

Description

These honey-mustard baked chicken legs take no time to throw together and are incredibly delicious, a hit with adults and children alike! This has been a family favorite for decades.

Notes:

Chicken: You can use all thighs, all drumsticks or whole legs intact. Recently I’ve been making it with all thighs (8 to 10), and my family can’t get enough of it. My favorite brand is Bell & Evans. I love the size of their chicken legs and the flavor is great, too.

Rice: I serve this with rice because the sauce is so, so tasty. I use this Cuckoo Rice Cooker and typically cook 2 cups of basmati rice for my family.

  • 3 pounds bone-in skin-on chicken legs, see notes above
  • kosher salt, preferably Diamond Crystal
  • 1/2 cup butter, melted (salted or unsalted is fine)
  • 1/2 cup honey
  • 1/4 cup Dijon mustard
  • 2 tablespoons mango chutney
  • 2 teaspoons curry powder
  1. Preheat the oven to 375ºF.
  2. Place the chicken in a 9×13-inch baking dish. Season the chicken generously on both sides with salt.
  3. Whisk together the remaining ingredients in a medium bowl. Pour the sauce over the chicken, then toss with a spatula (or your hands) until the pieces are evenly coated. Arrange the chicken skin-side up.
  4. Transfer the pan to the oven and bake for 1.25 to 1.5 hours. I find 1.25 hours to be perfect. Keep an eye on it — the sauce chars quickly, especially at the end.
  5. Let cool briefly before serving.
  • Prep Time: 5 minutes
  • Cook Time: 1 hours 15 minutes

Find it online : https://alexandracooks.com/2013/01/14/an-oldie-but-a-goodie-honey-baked-chicken-legs/

Just when you think you have nothing to serve for dinner, toasted breadcrumbs along with a few pantry items — garlic, crushed red pepper flakes and anchovies — come to the rescue, working together to produce an unbelievably tasty dinner. This is pantry cooking at its finest — quick, easy, delicious. // alexandracooks.com - 25

Homemade bread crumbs slipped into our dinner regimen slowly, appearing on our salads to start, the kale caesars in particular, quietly replacing croutons altogether.

But shortly after their introduction, perhaps encouraged by their warm reception, they made haste, and soon began garnishing our pastas, mingling with our roasted vegetables, delicately topping our fish fillets. These days they’ve gotten completely brazen, sometimes accompanying every item on the plate. I don’t know when this trend will fizzle, but I’m liking it very much at the moment.

The inspiration to start whizzing my stale bread in the food processor, storing the crumbs in the freezer, and toasting them in a skillet with olive oil at the dinner hour, came from two sources: a great chef interview on the kitchn in early November and the editor’s letter in this month’s bon appètit , which offered tips on how to be a better cook from seven renowned chefs around the world including Mario Batali who admits that “there’s almost nothing [he] wouldn’t put homemade bread crumbs on.”

What’s best about this recent addition to the pantry is that it makes use of an ingredient that often was destined for the trash. Now, stale bread never goes to waste. At the first sign of its aging, into the food processor it goes, and from there, into the freezer it gets stashed.

What’s more, just when I think I have nothing to serve for dinner, toasted bread crumbs along with a few pantry items — garlic, crushed red pepper flakes and anchovies — come to the rescue, working together to produce an unbelievably tasty dinner.

This pasta dish, inspired by a recipe in Batali’s Molto Italian o can be spruced up with caramelized onions, if you feel like making them, or sautéed greens, if you have them, but if you don’t, don’t fret. I promise that with just four ingredients, a delectable dinner will materialize. This is pantry cooking at its finest — quick, easy, delicious.

green salad with toasted bread crumbs - 26 stale bread - 27 stale bread - 28

Never let stale bread go to waste again: tear it up; throw it in the food processor; pulse until fine; store the crumbs in an air tight container or ziplock bag in the freezer for months.

bread in cuisinart - 29 pulsed bread - 30 storing bread crumbs - 31 toasted bread crumbs - 32 toasted bread crumbs - 33

When you’re ready to toast your bread crumbs to add to pasta, salad, roasted vegetables, etc: heat about 1.5 tablespoons of olive oil in a skillet over medium-high heat; sprinkle in about a cup of bread crumbs; season with a pinch of salt; stir until golden; remove from heat until ready to use.

ingredients - 34 ingredients - 35

With these four ingredients on hand, you have the makings of an unbelievable pasta dish.

sauce ingredients - 36 sauce, sizzling - 37 Just when you think you have nothing to serve for dinner, toasted breadcrumbs along with a few pantry items — garlic, crushed red pepper flakes and anchovies — come to the rescue, working together to produce an unbelievably tasty dinner. This is pantry cooking at its finest — quick, easy, delicious. // alexandracooks.com - 38 salad dressing ingredients - 39 salad dressing ingredients - 40

I love a citrus vinaigrette this time of year:

I have always loved the Chez Panisse Vegetables technique for making salad dressings , which often starts with macerating shallots in citrus juice or vinegar. This is what I have been doing lately:

Finely dice a shallot or two . Place in a bowl and cover with the juice of one orange . Add 1 tablespoon white balsamic vinegar . Season with a pinch of kosher salt and a pinch of sugar . Let macerate for 15 minutes, if you have the time, or less, if you don’t. Whisk in about 1/3 cup extra-virgin olive oil . It’s ok if the dressing is not totally emulsified. Just give it a stir when you’re ready to use it and spoon it, making sure to scoop out some of those delicious shallots, over your greens in a large salad bowl when you’re ready to toss them with those irresistible toasted bread crumbs.

macerated shallots - 41

Description

Pasta inspired by a recipe in Mario Batali’s Molto Italian

Notes re bread crumbs:

As I mention in the post, I make bread crumbs whenever I have stale bread on hand. Once you have a stash of whizzed bread crumbs in your freezer, making toasted bread crumbs to add to various dishes becomes effortless.

This is the formula I adhere to most often: 2 tablespoons olive oil to every 1 cup of fresh bread crumbs.

For the bread crumbs:

  • stale bread
  • olive oil
  • kosher salt

For the pasta:

  • 1/2 lb. short pasta, such as campanelle, orecchiette, or gemelli
  • kosher salt
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon crushed red pepper flakes
  • 4 cloves garlic, thinly sliced
  • 4 to 5 anchovies, minced
  • freshly cracked black pepper
  • 1/4 to 1/2 cup finely chopped fresh basil or parsley
  • 1 cup toasted bread crumbs
  1. Make the bread crumbs: Tear up stale bread (fresh or days-old) and place in a food processor. Pulse until crumbs are mostly finely ground. This is the formula I love: Toast 1 cup crumbs in about 2 tablespoons olive oil with a pinch of salt in a large skillet over medium-high heat, stirring frequently, until crunchy and golden brown, about 5 minutes. Taste. Salt to taste.
  2. Make the pasta: Bring a large pot of water to a boil. Add a big pinch of kosher salt. Add pasta and cook al dente. Reserve 1/2 cup of the pasta cooking liquid. Drain. Set aside.
  3. Meanwhile, in a small skillet, place oil, pepper flakes, garlic and anchovies. Bring to a sizzle over high heat. Swirl around so that all of the ingredients mingle together — 30 seconds or so — then remove pan from heat. Set aside.
  4. Place pasta in a large bowl. Add about 2 tablespoons of the reserved pasta cooking liquid and toss. Add the anchovy-infused olive oil mixture and toss well. Taste. Add more pasta cooking liquid if necessary. Season with salt (if necessary) and fresh cracked pepper if you wish. Add chopped basil and toasted bread crumbs, and toss well. Serve.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian