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Marinate this chicken overnight for fullest flavor
- 6 whole chicken legs or combination of thighs and drums
- 6 tbs ketchup
- 2 tbs tomato paste
- 2 tbs whole-grain dijon mustard
- 3 tbs Worcestershire sauce
- 2 tbs honey
- 1 clove garlic crushed
Mix all marinade ingredients in a small bowl.
Take a sharp knife and make a couple of shallow slits on the top of the chicken legs (on the skin side). Place chicken in a large zipper freezer bag and pour in the marinade. Massage bag so marinade evenly coats chicken. Refrigerate at least 4 hours, but preferably overnight.
Preheat oven to 425 degrees F (400 if using a convection oven). Line a large baking sheet with parchment paper.
Place chicken on prepared pan, skin side up, and spoon remaining marinade evenly over chicken.
Bake for 30-35 minutes, until chicken is brown (it will singe around the edges, that’s what you want) and the juices run clear—165 degrees internally.
Serving: 1Portion | Calories: 331kcal | Carbohydrates: 14g | Protein: 22g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 120mg | Sodium: 445mg | Potassium: 444mg | Fiber: 1g | Sugar: 11g | Vitamin A: 285IU | Vitamin C: 3.4mg | Calcium: 28mg | Iron: 1.6mg