Baked Orange Chicken Legs (Printer-Friendly)
Tender chicken legs cooked with a sweet, tangy orange glaze accented by garlic and honey.
# What You’ll Need:
→ Poultry
01 -
6 chicken legs
→ Seasoning
02 -
2 tablespoons vegetable oil
03 -
2 cloves garlic, minced
04 -
1 teaspoon garlic salt
05 -
1 teaspoon paprika
06 -
1 teaspoon onion powder
07 -
½ teaspoon ground black pepper
→ Glaze
08 -
3 tablespoons honey
09 -
3 tablespoons soy sauce
10 -
1 tablespoon Dijon mustard
11 -
Zest of 1 medium orange
12 -
Juice of 1 medium orange (approximately 3 tablespoons)
# Steps to Make This:
01 -
Preheat the oven to 400°F (204°C) and line a large baking sheet with aluminum foil for easy cleanup.
02 -
In a large mixing bowl, toss the chicken legs with vegetable oil, minced garlic, garlic salt, paprika, onion powder, and black pepper, ensuring the seasoning is evenly distributed and the skin is pulled over the meat.
03 -
Place the seasoned chicken legs evenly spaced on the prepared baking sheet.
04 -
In a small bowl, whisk together honey, soy sauce, Dijon mustard, orange zest, and orange juice until fully combined.
05 -
Brush the glaze generously over each chicken leg, reserving some for later use.
06 -
Place the baking sheet in the oven and roast for 40 to 45 minutes until the chicken skin is golden and the meat is cooked through.
07 -
While chicken roasts, transfer the leftover glaze to a small saucepan and simmer over medium-low heat, stirring frequently until it thickens to a sticky consistency, approximately 5 to 8 minutes.
08 -
Once chicken is done, remove from oven and brush the thickened glaze over the legs for extra flavor. Garnish as desired and serve immediately.
# Additional Notes:
01 -
Allow cooked chicken legs to cool before storing in an airtight container in the refrigerator for 2 to 3 days. Reheat in the oven at 350°F (177°C) or in an air fryer to restore crispness.