- 6-8 chicken legs
- salt and pepper to taste
- 1/2 C honey
- 1/4 C prepared mustard
- 1/4 C dijon mustard
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp dried parsley
- Sprinkle chicken legs with salt and pepper to taste, and place in a large zip top bag. In a small bowl, combine the honey, mustards, oregano, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, do up the zip top and smoosh to coat. Refrigerate for 2 hrs.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13 inch baking dish with non stick spray. Place chicken legs into the baking dish, in a single layer.
- Bake in the preheated oven for 30 minutes, basting with remaining galze. Turn chicken pieces over and bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
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