Chicken Legs With Honey And Rosemary Recipes

HONEY GARLIC CHICKEN WITH ROSEMARY

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large saucepan over medium heat. Add garlic powder, rosemary, salt, and pepper; simmer until flavors combine, about 1 minute. Stir in honey; bring to a boil. Reduce heat to low. Dip chicken into sauce, 1 piece at a time, until coated. Place chicken on a 9x13-inch baking pan; pour remaining sauce over chicken.
• Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from oven; immediately turn over chicken with tongs to coat the top with sauce.

ROSEMARY BAKED CHICKEN DRUMSTICKS RECIPE

Steps:

• Heat the oven to 425 degrees F. Line a baking sheet with aluminum foil. If you have one that fits, lay an oven-safe rack inside the baking sheet, this helps get the chicken extra crispy - see note below. Spray rack with nonstick cooking spray.
• Pat the drumsticks dry, and then rub with the oil, rosemary, salt, and pepper. Arrange the chicken onto the rack/baking sheet.
• Bake for 20 minutes, turn the chicken, and then bake until an instant read thermometer inserted into the thickest part of the chicken reads 165 degrees Fahrenheit; 20 to 25 minutes. Let chicken rest 5 minutes, and then serve.

CHICKEN LEGS WITH HONEY AND ROSEMARY

Steps:

• Preheat the barbecue (setting the burners to hig) or preheat oven to 400°F / 200°C with the rack in the middle position.
• For the BBQ -Place each chicken leg on a double sheet of foil.
• Top each chciken piece with some honey and a rosemary sprig. Season with salt and pepper.
• Lift the edges of the sheets of foil and crimp them together to form a tightly sealed packet. Your chicken will have a double layer of foil.
• Grill until the chicken is cooked and the meat falls from the bone- approx 15 minutes per side.
• Oven Method -- Arrange the chicken (not wrapped in foil) on a baking sheet and cook for about 45 minutes.

ROASTED ORANGE ROSEMARY HONEY GLAZED CHICKEN

Steps:

• Sprinkle chicken with salt and place in a large glass or plastic bowl.
• Whisk together honey, orange juice, butter, rosemary, orange zest, and garlic. Pour orange mixture over chicken; cover with plastic wrap and refrigerate at least 1 hour or overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken legs in a single layer in a roasting pan; pour orange mixture over chicken.
• Roast for 30 minutes in the preheated oven; reduce temperature to 325 degrees F (160 degrees C). Baste chicken with pan juices every 20 minutes until chicken is a deep orange brown color, no longer pink at the bone, and juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the meat near the bone should read 165 degrees F (74 degrees C).

HONEY ROSEMARY AND LEMON BAKED CHICKEN

Steps:

• Preheat oven to 400°F; line a large baking pan with foil and place a roasting rack on top. Place chicken pieces, skin side up, on top of rack (this allows chicken to roast all over and not stew in its own juices).
• Squeeze lemon juice over chicken. Rub with butter, then drizzle honey over the top of each piece. Season with rosemary, garlic powder, salt and pepper.
• Bake the chicken for 15 minutes, then reduce heat to 350°F and bake for 25 more minutes.