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:
Unbelievably easy – just spoon sauce over the chicken legs and bake;
Magical 5 ingredient Honey Mustard Sauce
They roast beautifully so they’re sticky and golden;
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:
Dijon mustard (or other plain mild mustard)
Honey
Garlic
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!
Sticky baked chicken drumsticks;
Honey Mustard Sauce; AND
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
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?
Fantastic recipe!
Thanks Jag!
Amazing and so simple. We loved it!
Perfect Shenika!
This was a winner weekday dinner meal! I added another tablespoon of butter for the potatoes…..I’m so bad!
I’d never judge! 😘
Nagi,
Can I use chicken tenders with this recipe?
Hi Lynette, you can, you’d just need to cook for about 20 minutes or so – N x
This was so delicious. My husband said he can eat this every night., He asked for additional serving. Thank you.
Hey dont know how you managed to get so much liquid in the dish… my marinade got burnt in the 1st 30 min of being in the oven!!! ;(:
What did I do wrong?
Hi Vandana, sorry you had issues with this one – sounds lie your oven may of been too hot – N x
Same problem. And I used the same temp. Can’t believe there is that much of a dif in oven temp
I made the drumsticks tonight and they went down a treat. I like that you don’t have to marinate them beforehand. It’s a keeper!
I’m so glad you loved them Lila!
Does anyone know if I can freeze the cooked drumsticks , and reheat to eat in the microwave?
Sure can Miff!
OMG absolutely delish!! Cooked the potatoes and broccolini according to the instructions and it was so good, we all loved it.
That’s awesome Diane 🙌
Really quick to put together. My only issue was that some of the sauce burnt. Can you tell me why this could of happened? I used skinless chicken legs – 5 of them for a small batch recipe. Otherwise I kept all other ingredients and quantities the same.
Hi Agill, did the sauce burn on the pan?
Yes, exactly. I meant to mention that I used skinless chicken legs, not that should matter. Also used same temperature. Maybe the issue is with how long I cooked the legs for. What’s optimal?
As usual another RecipeTinEats that goes straight onto the family roster. But I now have a vegetarian visiting. Do you think I could do the same glaze on tofu? I don’t know if that would work. Any suggestions would be very gratefully accepted. Once again thanks for being my always reliable go-to
That’s great to hear Jean! I would dust the tofu in flour to help the glaze stick – N x
OMG I made this for the first time tonight. I used fillet of Maryland coz it’s economical. When no-one was looking I licked my plate clean! You’re my favourite go to for new no fail inspiration. The best!
Woah what a great compliment! That’s great Daisy!
I made this with the potatoes. Wonderful!! Had to double the sauce and I think 375° is a better temp to cook it at.
Do you think doubling the sauce will help the amount of liquid there is after 30 mins. I basically had congealed sauce after 30 mins. No liquid.
Made this tonight with the smashed potatoes and some roasted broccoli. Fantastic chicken. Everyone loved it and commented on it. I used skinless drumsticks and just coated them with a little olive oil before putting them in the pan with the sauce, etc. They browned up nicely even without the skin. Other than that, I changed nothing. It was perfect! Thanks Nagi . for another winner!
Great stuff Brian!
Made this tonight with the smashed potatoes and some roasted broccoli. Fantastic chicken. Everyone loved it and commented on it. I used skinless drumsticks and just coated them with a little olive oil before putting them in the pan with the sauce, etc. Other than that, I changed nothing. It was perfect! Thanks Nagi . for another winner!
So impressed! This was super easy and delicious! I must admit I was a bit skeptical about the no marinating part but the flavors were amazing. Even my picky 3 year old said she loved it.
Happy to hear it, Ali! Glad your family enjoyed the dish – Nx
Hi! Would you be able to make this in the slow cooker?
Did you ever get an answer about using the slow cooker?
Have made this a few times now so thought it’s about time I comment. Such an easy recipe that anyone can do. Takes no time at all and the flavours are great. Have made it about 5 times without fail and I will be keeping this one on my repertoire. By the way your smashed roast potatoes are the only way I make roast potatoes now. Could never master the traditional way of cooking them but the smashed roast potatoes never fail. Love all your recipes. 😊
Made this chicken recipe last night and it was awesome!!! So easy to do and so flavourful! I took the drumsticks out at the 50 minute mark as I could tell they were perfectly done (but organic free-range poultry does tend to cook faster). Thanks Nagi for yet another fantastic recipe. PS: 20 pound turkey is dry brining as I type this in preparation for tomorrow’s Easter dinner. It was a hit at Christmas.
I made it! It was quick and simple. The Family loved it!
Thank you,
Awesome Nathaniel!