5 Ingredient Glazed Honey Lemon Chicken Legs

Name: 5 Ingredient Glazed Honey Lemon Chicken Legs
Prep time: 5 min
Cook time: 30 min
Total time: 40 min
Yield: 6 -7 chicken legs
Ingredients: 6-7 chicken legs about 1 pound; 2 tablespoons lemon juice; 1 tablespoon olive oil; 1 ½ tablespoon honey; Salt/Pepper; 3 garlic cloves cut in half

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings
6 -7 chicken legs
Course
Main Course
Cuisine
Mediterranean

5 Ingredient Glazed Honey Lemon Chicken Legs

Samara Cline

Report

Whether you're entertaining or relaxing, this recipe hits the spot.

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

Ingredients

Servings

6-7 chicken legs about 1 pound 500 grams
2 tablespoons lemon juice
1 tablespoon olive oil
1 ½ tablespoon honey
Salt/Pepper
3 garlic cloves cut in half

Add to Shopping List

Instructions

Preheat the oven at 400 degrees Fahrenheit (200 Celsius)
Wash the chicken and dry with paper towels.
Rub in salt and pepper. Set aside
In a small pan heat the lemon, the olive oil and the honey with some pepper for a few minutes.
Place the chicken legs in a pan so that all chicken is close together in one layer, drizzle with the honey-lemon mixture. Mix so that the mixture has covered all the chicken pieces.
Place a small garlic piece under each chicken leg. Put in oven.
Bake for about 25-30 minutes, until temperature of chicken reaches 165 degrees.
Remove chicken from pan and set aside. You may pass it under the broiler for 1-2 minutes to get it crispy.
Pour leftover honey mixture from the pan, in a small sauce pan and simmer (low heat) while stirring for about 5 minutes, until mixture reduces to about half (it will be thick).
Pour sauce on top of chicken and serve

Notes

*Place the chicken in a pan that fits the chicken snuggly so that the sauce raises high around the chicken rather than spread out.
*Make sure you check the chicken while it is baking and brush the surface a couple of times so the chicken does not dry out, and do not over bake, otherwise you will have dry, tough chicken. So start taking the temperature of the meat with a thermometer at around 20 minutes and remove from the oven when the temperature reaches 165 degrees Fahrenheit (74 Celsius).
*If they have not browned on top, you can pass them under the broiler to get the crispy skin.