Honey Orange Chicken Legs
Yield
4 servingsPrep
10 minCook
55 minReady
65 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
chicken legs
skinned, fat trimmed, thigh and drumstick |
*
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 6 | tablespoons |
orange juice
|
|
| 1 ½ | teaspoons |
honey
|
|
| 1 ½ | teaspoons |
sauce
worcestershire sauce |
* |
| ½ | teaspoon |
prepared mustard
dry |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
chicken legs
skinned, fat trimmed, thigh and drumstick |
*
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 9E+1 | ml |
orange juice
|
|
| 7.5 | ml |
honey
|
|
| 7.5 | ml |
sauce
worcestershire sauce |
* |
| 2.5 | ml |
prepared mustard
dry |
|
Directions
Preheat oven to 350℉ (180℃).
Place the chicken in a single layer in a baking pan.
Sprinkle salt and pepper over the chicken. Bake for 25 minutes.
In a small bowl, mix together the orange juice, honey, Worcestershire sauce, and mustard. Spoon this sauce over the chicken.
Bake, basting frequently, for 30 minutes more or until the chicken is brown and fork tender.
