Chicken Legs with Honey and Aleppo – a delicious recipe with extra-virgin olive oil, honey, red wine vinegar, pepper, kosher salt, garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a large bowl, combine all of the ingredients except the chicken and whisk until the honey is dissolved.
2
Reserve 2 tablespoons of the marinade in a small bowl and refrigerate.
3
Add the chicken to the large bowl and turn to coat.
4
Cover and refrigerate overnight.
5
Preheat the oven to 425.
6
Line a large rimmed baking sheet with foil.
7
Remove the chicken from the marinade, letting the excess drip back into the bowl.
8
Arrange the chicken skin side up on the baking sheet.
9
Roast for 40 to 45 minutes, until an instant-read thermometer inserted in the largest piece registers 160.
10
Transfer to a platter.
11
Drizzle the chicken with the reserved marinade, sprinkle with salt and serve.
907
kcal
Calories
43
g
Fat
68
g
Carbs
64
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, 1/3 cup honey, 1/3 cup red wine vinegar, 3 tablespoons Aleppo pepper, and more.
Yes, Chicken Legs with Honey and Aleppo falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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