Recipe By Deborah Norris
Published Mar 5th
Prep 10m Cook 30m Additional - Ready In 40m
Servings 4 pounds chicken Calories 224.6

A tasty baked chicken that smells and tastes as good as it looks.

Recipe Ingredients

  • cooking spray
  • ⅓ cup honey
  • ¼ cup brown sugar
  • ¼ cup Dijon mustard
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons water
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 4 pounds chicken legs
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

Cooking Directions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
  2. 2 Whisk honey, brown sugar, Dijon mustard, balsamic vinegar, water, olive oil, and garlic together in a large bowl. Add chicken legs and toss to coat. Place chicken legs on the prepared baking sheet; season with salt and pepper.
  3. 3 Bake in the preheated oven until juices run clear, 30 to 35 minutes. Turn over and cook longer if needed.

Nutrition Facts

  • Calories 224.6
  • Carbohydrate 10.5 g
  • Cholesterol 69.9 mg
  • Fat 11.1 g
  • Protein 19.8 g
  • Saturated Fat 2.9 g
  • Sodium 282 mg
  • Sugar 9.6 g

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Chef's Notes

If using foil in the bottom of the pan, spray it with nonstick spray also for easy cleanup; Use chicken breasts, thighs, or a combo of both.


  1. I didn't have the Dijon mustard to add harness, which would have improved the results. Still at 35 minutes the chicken breasts came out a little dry. I'd definitely try again with mustard (any kind) and 30 minutes. The bake ware came out with balsamic vinegar "spots" all over the top area of the pan - Read more ...
  2. This was really good! My whole family liked it which is rare! The few minor modifications I made... I used chicken thighs instead of legs and would recommend baking them skin side down for about 15 minutes and then finishing them off skin side up. I also let the chicken marinade about an hour because - Read more ...
  3. Swapped spicy brown mustard for the dijon, and cider for the water. Used this on 5 drumsticks with beets, radish and carrots as a sheet pan dinner.
  4. It was bland. Probably would be much better if it marinated overnight
  5. This will be my new go-to chicken recipe. I marinated boneless thighs and cooked them on the grill. Boiled up the extra marinade and served as sauce over rice. We were tempted to lick out the sauce dish!
  6. We enjoyed it very much . I made it with 4 pieces of quartered chicken legs . I added extra herb seasonings (Montreal chicken ). Will definitely make it again. Loved the sauce! I marinated it for a few hours in ziploc bag and baked with parchment paper liner. Thank you for sharing recipe!
  7. Very tasty chicken but it burned to the hilt when baking. Set off the fire alarms. Something about this is missing.
  8. I made this recipe exactly as stated. The sauce was very good tangy and sweet. I will make this recipe again.
  9. FABULOUS recipe! My kitchen smelled incredible the entire time this was in the oven. I did realize at the last minute that this called for chicken legs- and my family isn't really into chicken legs. I had some boneless, skinless chicken thighs in the freezer I ended up using and they were excellent. I think - Read more ...