Recipe courtesy of Arlene and Mike Mcinnes
This not too sweet chicken will please adults and kids alike. The slits in the Chicken help it to cook faster and more evenly and also make it look dramatic.
4 whole chicken legs, about 3 lbs total
1/3 cup honey
2 tbsp whole grain mustard
1 tbsp apple cider vinegar
1 1/4 teaspoon tamari or soy sauce
Freshly ground black pepper
Place the chicken legs skin side up on a cutting board. Using a chef’s knife, make 4 parallel slashes through the skin and meat of each leg stopping when you hit the bone. Season all over with 1 1/2 tsp salt.
Put the chicken in a 9 by 13 inch baking dish. Wisk the honey, mustard, vinegar, tamari, and a few grinds of black pepper in a medium bowl. Pour over the chicken and turn to coat. Cover and let sit for 30 minutes at room temperature, or refrigerate for up to 24 hours.
Position a rack in the center of the oven, and heat the oven to 450 degrees Fahrenheit. Place a rack over a large rimmed baking dish sheet lined with aluminum foil.
Reserving the marinade, put the chicken skin-side up on the rack. Roast until golden brown and a thermometer inserted into the fleshy part of the legs registers 165 degrees Fahrenheit, rotating the baking sheet halfway through the roasting so that the chicken browns evenly, 35 to 45 minutes. If the chicken is browning too much tent loosely with aluminum foil.
Meanwhile pour the marinade into a small saucepan. Bring to a full boil over medium heat, stirring and scraping the sides of the pan occasionally. Boil for 2 minutes. Transfer to a serving bowl to pour over the chicken legs.
Chef’s suggested wine pairing: dry Reisling