2 1/2 kgr chicken legs (whole legs or drumsticks)
4-5 tablespoons Dijon smooth mustard
4-5 tablespoons honey
2 tablespoons olive oil
some rosemary sprigs
salt and freshly ground pepper
We mix in a bowl honey, mustard and olive oil adding a little salt. We use an oil brush to apply our mixture on the chicken legs and we lay them on a baking sheet, with the skin side facing upwards. We put among them some rosemary sprigs and we cook for about 45 minutes, at 175 degrees in preheated oven. We season with salt and freshly ground pepper on the chicken legs when we serve our dishes.
Our “Chicken Legs with Honey and Mustard” go well with rice pilaf.