Caramel Honey Baked Chicken Legs

In my pantry are jars of honey, all locally made from various blossoms. There’s the usual clover honey and orange blossom and sage and wild flower and a whole host of other honeys. Not far from where we live is a Honey Bee Farm, Honeydale Farms. They are a small vendor, supplying raw honey to the central valley and San Francisco Bay Area. The honey is in bottles sealed with a cork much like the way honey was bottled in the 1800s. Whenever we go to country fairs or harvest festivals, I always look for their booth and stock up. These bottles make great gifts, too. Two of my favorites are the Orange Blossom and the Sage variety.

As a lover of honey, I’m also on the lookout for recipes that call for my favorite golden treasure. Just take a look at some of my favorite such as Honey and Spice-Glazed Pork Chops or delicious Honey and Cinnamon Carrots. Naturally, I was thrilled to find this delicious recipe for chicken legs with just a hint of Asian influence. And I could not wait to share it with you. Hope you enjoy.

Caramel Honey Baked Chicken Legs
2 1/2 lbs chicken legs
1 2/3 tablespoons olive oil
1/2 cup soy sauce
1 2/3 tablespoons ketchup
3/4 cup Local Sage Honey
4 Garlic Cloves, minced
Sea Salt to taste
Black Pepper to taste

Heat oven to 350 degrees. Spray a 9-inch by 13-inch glass casserole dish lightly with cooking spray. Arrange chicken legs in the dish and set aside

In a bowl, mix together the olive oil, soy sauce, ketchup and honey. Whisk well.

Peel and finely mince the garlic cloves. Add to the soy-honey mixture.

Season with salt and pepper. Whisk well.

Pour mixture over chicken. Roll legs to help coat in the sauce.

Place chicken in the heated oven. Bake for 1 hour, or until the sauce is caramelized and the chicken is glistening with golden beauty. Check after 45 minutes and adjust cooking time accordingly.

Original Recipe: Chef Shalee of the Philippine Islands

This dish goes well with Sesame Soy Green Beans

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen