This recipe comes from Leah over at Leah’s Cookin.
I think I’ll give it a whirl this week and see how it rates with my own picky eaters! From the pictures, it looks like a thumbs up already!
- chicken legs
- 1/2 cup ketchup
- 2 Tbs honey
- several shakes of Worcestershire sauce (gluten free of course!)
- salt and pepper to taste
Preheat oven to about 350 F (180 C).
Mix all of the ingredients up in a bowl.
Line the legs up in a roasting pan or glass dish and brush the sauce all over them. If you don’t have a brush, then dunk the legs in the sauce. Leah says she finds that the sauce sticks best to the legs when they are dry. So, after washing the legs in water, dry them off with a paper towel.
Bake in a hot oven until done! It usually takes about 30-40 minutes. You might want to cover it for the first 15 minutes with tin foil, and leave uncovered for the rest of the time. Leaving it uncovered increases it’s stickiness, which is key to the yumminess.
Serve with baked corn on the cob and either roasted potatoes or brown rice.