Baked Orange Chicken Legs (Printer-Friendly)
Golden chicken legs roasted with a tangy orange glaze, honey, garlic, and soy sauce for rich, bold flavors.
# What You'll Need:
→ Poultry
01 -
6 chicken legs (drumsticks), skin-on
→ Seasoning
02 -
2 tablespoons vegetable oil
03 -
3 cloves garlic, minced
04 -
1 teaspoon garlic salt
05 -
1 teaspoon smoked paprika
06 -
1 teaspoon onion powder
07 -
1/2 teaspoon black pepper
→ Glaze
08 -
1/4 cup honey
09 -
3 tablespoons soy sauce
10 -
1 tablespoon Dijon mustard
11 -
Zest of 1 medium orange
12 -
1/4 cup fresh orange juice (about 1 medium orange)
# Steps to Follow:
01 -
Preheat the oven to 400°F. Line a large baking sheet with aluminum foil for easy cleanup.
02 -
In a large mixing bowl, combine vegetable oil, minced garlic, garlic salt, smoked paprika, onion powder, and black pepper. Add the chicken legs and toss thoroughly to coat. Ensure the skin is pulled up over the meat to achieve crispness during roasting.
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 orange glaze generously over the chicken legs. Reserve any remaining glaze for later use.
06 -
Roast the chicken in the preheated oven for 40 to 45 minutes until the skin is golden and the internal temperature reaches 165°F (74°C).
07 -
While the chicken roasts, pour the leftover glaze into a small saucepan and simmer over medium-low heat, stirring frequently, until it thickens into a sticky sauce, approximately 5 to 8 minutes.
08 -
Remove the chicken from the oven and brush the thickened glaze over the top. Garnish with sliced scallions or fresh parsley if desired. Serve immediately.
# Extra Suggestions:
01 -
For best texture, keep the chicken skin pulled up over the meat before seasoning to ensure crispiness.
02 -
Store leftover chicken in an airtight container in the refrigerator for 2 to 3 days. Reheat in the oven at 350°F until warmed through.