This baked honey mustard chicken is the perfect balance of sweet and tart. Marinated with a combination of mustard, honey, and lemon juice then baked until golden and delicious. Thick pan juices make a delicious gravy over steamed rice or buttered noodles.
Clean, skin, wash and pat dry the chicken legs. Season with salt and pepper. Set aside. Tip - Too much water in the chicken will result in too much liquid in the finished dish.
In a bowl, combine all the marinade ingredients. Pour the marinade over the chicken and coat it well. Leave to marinate for 15 minutes to an hour on the counter.Tip - Alternatively, this chicken can be left to marinate for up to 12 hours in the fridge.
Bake uncovered for about 30 to 40 minutes until golden, basting with the marinade at least once or twice in between. The internal temperature of the chicken when cooked should be about 165 F.Tip - We do not cover the chicken to prevent too much liquid in the pan. But, if you feel the chicken is getting too dark, loosely tent it with a foil.
Serve the chicken with the pan juices over rice or buttered noodles. Tip - If you like a thicker gravy, you can thicken the pan juices in a saucepan with ½ tbsp flour. Cook until just thicken then pour over the chicken again.
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