This Honey Mustard Baked Chicken Drumsticks recipe is a perfect, effortless way to make baked chicken legs in the oven. With a magical 4 ingredient sauce, no marinating required, these chicken drumsticks are golden, sticky and everyone loves them!
Plus an optional side of buttery, crispy smashed potatoes for a drumsticks dinner made on one tray!
Sticky Baked Chicken Drumsticks recipe
This baked Chicken Drumsticks recipe is one of those gems that you’re going to want to keep in your back pocket. Here’s why you’re going to love it and make it over and over again:
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Unbelievably easy – just spoon sauce over the chicken legs and bake;
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Magical 5 ingredient Honey Mustard Sauce
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They roast beautifully so they’re sticky and golden;
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The flavour is universally pleasing. It’s not too sweet, not too salty, it’s finger lickin’ good!
Difference between chicken legs and drumsticks?
Chicken legs and drumsticks are the same thing. Everybody’s favourite part of Roast Chicken!
What you need for Honey Mustard baked chicken legs
Here’s all you need – chicken legs, plus 4 simple ingredients for the magical Honey Mustard Sauce:
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Dijon mustard (or other plain mild mustard)
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Honey
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Garlic
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Cornflour / cornstarch*
There are very few sauces in this world that taste so great with so few ingredients. And it coats the chicken legs so well, making them beautifully sticky!
* Without cornflour, the sauce is super watery because of all the chicken juices.
How to make baked chicken legs
Pop the chicken legs on a tray, spoon over sauce and bake!
In this recipe, I’ve completed the meal with a side of crispy smashed potatoes made on the same tray. In order to do this, I’ve created a “barrier” between the chicken and potatoes using foil. This makes for easier cleaning up and stops the chicken juices leaking over to the potatoes which makes them soggy instead of crispy!
To prepare the potatoes quickly, I just microwave them. Then place on the tray, squish, drizzle with butter or oil. Together, the potatoes and chicken legs 50 to 60 minutes to bake to perfection – crispy potatoes and sticky chicken legs with tender flesh.
How long does it take to cook drumsticks in the oven?
Sticky drumsticks like this take 50 minutes to cook in the oven at 180°C/350F. This makes them caramelised on the outside with tender flesh.
Some recipes will say to bake them at a higher temperature (220°C/425F) for around 30 minutes. While they will cook through in this time, I find that the flesh is a bit too chewy for my taste.
Sticky drumsticks AND crispy potatoes!
And here’s how they come out – sticky and saucy drumsticks on one side, and crispy potatoes on the other side!
One tray winner winner chicken dinner!
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Sticky baked chicken drumsticks;
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Honey Mustard Sauce; AND
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crispy smashed potatoes.
Throw on a side of steamed veggies of choice and dinner is done.
Active effort time: just over 10 minutes.
Marinating time: Zero
Deliciousness rating: Well, let’s put it this way. There’s a reason why there’s only 7 drumsticks in the photo above when the recipe calls for 8…. Honestly, I have the self control of a child. It’s a disgrace. ?
– Nagi x
Watch how to make it
More terrific baked chicken drumstick recipes
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Greek Chicken (make this with drumsticks instead of thighs)
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Honey Mustard Baked Chicken Drumsticks
Ingredients
Smashed Potatoes (optional):
- 4 x 150g/5oz potatoes (Note 1)
- 2 tbsp / 30 g olive oil or melted butter
Chicken:
- 8 chicken legs (about 1 kg / 2 lb) (Note 2)
- 2 tsp olive oil
Sauce:
- 2 tbsp Dijon mustard (Note 3)
- 1 tbsp wholegrain mustard (or use more Dijon)
- 1/4 cup honey
- 1 garlic clove , minced
- 1 tsp cornflour/cornstarch (Note 4)
- Pinch of salt and pepper
For serving (optional):
- Fresh thyme leaves or chopped parsley
- Steamed broccolini
Instructions
Smashed Potatoes option:
- Microwave potatoes for 10 minutes on high or until cooked. (Note 5)
- Place on one side of tray. Squish using potato masher (Note 6) to about 1.7cm / 2/3" thickness. Drizzle with oil, sprinkle with salt and pepper.
- If making smashed potatoes, fold up the edges of the foil the drumsticks are on
Sticky Baked Drumsticks:
- Preheat oven to 180C/350F.
- Mix Sauce ingredients together with a good pinch of salt and pepper.
- Line tray with foil, then top with parchment paper.
- Place drumsticks on paper. If making smashed potatoes, fold up the edges of the foil so the sauce won't leak into the potatoes (doesn't need to be high - even 1cm / 2/5" is enough, video useful).
- Spoon Sauce over drumsticks. Drizzle chicken with olive oil.
Baking
- Bake for 30 minutes. Turn drumsticks (not potatoes), spoon juices over drumsticks.
- Bake for a further 20 minutes, turn, spoon over juices. Bake for 10 - 15 minutes until sauce reduces and the drumsticks are golden and sticky.
- Remove from oven. Squidge the drumsticks around in what should now be a syrupy sauce. (Note 7) Serve drumsticks with sauce, with crispy smashed potatoes and steamed broccolini on the side. Sprinkle with fresh thyme leaves if using.
Recipe Notes:
Nutrition Information:
Originally published 25 April 2018. Post and recipe tidied up and updated for housekeeping matters. No change to recipe ingredients.
Life of Dozer
This recipe was originally published on ANZAC Day in Australia, on 25 April 2018. It’s a day when we commemorate the Australian and New Zealand Army Corps (“ANZACs”) who served and sacrificed for our country in the first world war.
Dozer wears an Anzac rosemary sprig on his collar for (most of) the day and we make a donation to the ANZAC Appeal. A very small gesture. #LestWeForget?
Vicky says
This recipe was easy to make and absolutely delicious. The family want it as a regular dish from now on.
Nagi says
Great to hear everyone enjoyed this Vicky!! 🙂 N x
Monette Papa says
Made this last night and it was a hit with the family! Good thing about this recipe is you won’t have a problem storing and reheating leftovers.😊 Will definitely make this again (and again and again). Thanks for sharing! 👍
Dee from NJ says
Just finished eating this. Delicious sauce. I used chicken thighs, which I baked for 50 minutes at 375°F, then broiled for 3. My husband and I enjoyed the sauce so much, we were dipping our potatoes and baby string beans into it. I chopped up and roasted russet potatoes until they were crunchy, but next time I will make the smashed potatoes. Next I want to try the “One Pan Chicken Potato Gratin’ recipe. It looks amazing. I’ve never made potato gratin or smashed potato, but you make them sound easy. Thank you!
Nagi says
Glad you enjoyed it Dee!!! Thanks for sharing your feedback 🙂 N x
cozette schenk says
yum yum yum
Lyne says
I am making this tonight. Will that work with chicken legs with back attached? Same oven temp and time?
Thanks
Maria G says
Just made this for supper tonight and it was delish!
My 5 year old and 15 month old both devoured it as well! Hubby said he wants his potatoes smashed from now on!
Nagi says
That’s great Maria! So pleased this was enjoyed – N x
Lilanie Grace says
Hello Nagi, quick question. Can follow this same recipe but use sweet potatoes instead? Thank you. x
Nagi says
Hi Lillie! Unfortunately sweet potatoes won’t go crisp but yes you can make this with sweet potato! N x
Liz says
Hi Nagi! Greetings from Canada! 🙂
This recipe is AMAZING. I live alone and am always looking for quick easy dinners that are cost effective and translate well into leftovers. I bought a “family pack” of 10 chicken drumsticks on-sale this week and was struggling with what to do with them. Honey mustard is one of my favourite flavour combinations, and your website came up when I Googled “honey mustard chicken legs” and all the wonderful comments made me think I have to try this. The only change I made was removing the skin off the chicken, as chicken skin does dreadful things to my digestion, and it didn’t impact the flavour or the moisture at all. I served it with the smashed potatoes and a side of the last of the season’s haricot vert, and I have leftovers for the next few nights. This is a quick and easy dish I wouldn’t be afraid of serving while entertaining either. Thanks for sharing!
Kerry says
Nagi, Thank you for this fantastic recipe. It is an absolute winner. I will certainly make it time and time again.
Sarah says
This was delicious. It was quick to prepare, and cleaning up afterwards was wonderfully easy 🙂
Noor Renfroe says
This was absolutely delicious. Made it for a bunch of friends and everyone loved it! Saving this recipe for the permanent rotation.
Nagi says
That’s terrific to hear Noor! Thanks for letting me know you enjoyed this – N x
Rae says
Do the smashed potatoes stay in the oven all that time. 60 minutes total. I will be making this over the weekend.
Nagi says
Yep they sure do! N x
Deborah says
Awesome flavors. We will definitely will be making this at least once a week. Thank you so much for the recipe.
Nagi says
Glad you enjoyed it Deborah! Thanks for letting me know – N x
Karen Bee says
Great recipe, very easy – will definitely make this a regular dish!
Thanks Nagi
Nagi says
Love hearing that Karen! Thanks for sharing your feedback! N x ❤
JanetK says
I made this last night – it’s “husband approved” and delicious. Thanks Nagi.
Barbara says
Hey Nagi.
This recipe sounds super yummy as I’m a big fan of drumsticks and honey mustard.
I had a question though; I live in Japan currently where it’s difficult to find corn flour. Is there any substitutes you can think of that’ll have the same anti-watery affect?
Nicole says
Try cornstarch
Nagi says
Really! My mother uses cornflour in her Japanese recipes! Just use 2 tsp plan flour instead 🙂 The sauce won’t be as glossy but texture and flavour will be the same!
John says
Made this yesterday, stuck to the recipe other than mixing two teaspoons of horseradish cream in with the mustard honey sauce. That gave it a nice hit of heat. Great recipe.
Nagi says
That’s great to hear John! Thanks so much for letting me know you enjoyed this! N x ❤️
Ria says
Made this last night with chicken thighs (boneless skinless)!
– IT WAS DELISHHH.
– I wanted it browned and crispy so I took it out of the oven early and put it on my cast iron, then I reduce the sauce a lil bit
– I changed the serving size to 8 and had abt 4.5 lbs of raw meat
LOVED IT and sooo easy. The sauce was superb!! Do you have more saucy chicken recipes?
Cassie says
Delicious! I’m not a big drumstick fan (it’s the skin). But I took the skin off a few before putting it on the pan. Added garlic salt to the potatoes. Yummy.
Nagi says
That’s great to hear Cassie! So pleased you enjoyed this! N xx
Brooke says
Another brilliant recipe. Thank you, Nagi, my family loved it!
Nagi says
🙌🏻
Annie says
Hi Naji! Another winning recipe here! I just loved it. The sauce was so good and the chicken was tender and yummy! I will definitely be putting this into my rotation. Next time I want to try thighs (bone-in/skin one). You are my go-to chef for wonderfully delicious, easy recipes that take hardly any time. This one was so fast and easy to prep. I really appreciate that. Oh, by the way, tomorrow night’s dinner is your Proper Chow Mein. It over-the-top yummy and so easy to make. Thank you so much! I love your recipes, your blog and Dozer!!! (((hugs)))
Nagi says
That’s great to hear Annie! Thanks for taking the time to leave your feedback! N x ❤️