10–12 chicken legs

2 tbsp vegetable oil

1 tbsp garlic, minced

1 tsp garlic salt

1 tsp paprika

1 tsp onion powder

1 tsp pepper

2 tbsp honey

2 tbsp soy sauce

2 tsp Dijon mustard

Zest of 1 orange

Juice of 2 oranges

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Preheat your oven to 400°F (200°C).
Heat vegetable oil in a large skillet over medium heat. Add minced garlic and cook for about 1 minute until fragrant.
In a small bowl, whisk together garlic salt, paprika, onion powder, and pepper.
Rub the spice mixture evenly over the chicken legs.
Sear the seasoned chicken legs in the hot skillet for about 5 minutes on each side until golden brown.
In a separate bowl, whisk together honey, soy sauce, Dijon mustard, orange zest, and orange juice to make the sauce.
Transfer seared chicken legs to a baking dish and pour the sauce over them, ensuring even coating.
Bake in the preheated oven for 35-40 minutes, or until internal temperature reaches 165°F (75°C) and skin is crispy.
Serve hot with remaining sauce from the baking dish.

Add red pepper flakes or cayenne for a spicy version.

Substitute chicken thighs or wings with adjusted cooking time.

For a thicker sauce, simmer or add cornstarch slurry.

Grill instead of baking for a smoky flavor.

Store leftovers in an airtight container in the fridge up to 3 days.