Baked Orange Chicken Legs (Printer-Friendly Version)
Tender chicken legs coated in a sticky orange glaze with honey, garlic, and soy sauce for rich flavor.
# Ingredients Needed:
→ Poultry
01 -
8 chicken legs, skin-on
→ Oils and Fats
02 -
2 tablespoons vegetable oil
→ Spices and Seasonings
03 -
2 teaspoons minced garlic
04 -
1 teaspoon garlic salt
05 -
1 teaspoon paprika
06 -
1 teaspoon onion powder
07 -
½ teaspoon freshly ground black pepper
→ Sauces and Condiments
08 -
3 tablespoons honey
09 -
2 tablespoons soy sauce
10 -
1 tablespoon Dijon mustard
→ Citrus
11 -
1 tablespoon orange zest
12 -
¼ cup fresh orange juice
# Step-by-Step Directions:
01 -
Preheat the oven to 400°F and line a large baking sheet with aluminum foil to simplify cleanup.
02 -
In a large bowl, combine chicken legs with vegetable oil, minced garlic, garlic salt, paprika, onion powder, and black pepper. Rub the mixture thoroughly into the chicken, ensuring the skin remains pulled over the meat for optimal crispness.
03 -
Place the seasoned chicken legs evenly on the prepared baking sheet. In a small bowl, whisk together honey, soy sauce, Dijon mustard, orange zest, and orange juice. Brush this glaze generously over each drumstick, reserving some for later use.
04 -
Roast the chicken in the preheated oven for 40 to 45 minutes until the skin is golden and the meat is fully cooked.
05 -
While the chicken roasts, pour the leftover glaze into a small saucepan and simmer over medium-low heat. Stir frequently until it thickens into a sticky sauce, about 5 to 8 minutes.
06 -
Remove the chicken from the oven and brush the thickened glaze over the legs for an added burst of flavor. Optionally garnish with sliced scallions or parsley and serve immediately.
# Helpful Hints:
01 -
For best flavor, ensure the chicken skin is pulled tight over the meat before roasting to achieve crispiness.
02 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F or use an air fryer to restore crispness.