Sticky Honey-Soy Chicken Legs

Method

1. 1

   Place a rack in middle of oven and preheat to 350°. Cut each of 4 chicken legs (thigh and drumstick; 2–3 lb. total), patted dry, into 4 pieces by separating drumstick from thigh, then cutting through the bone in the center of each drumstick and thigh. (Score with a knife first to mark where you plan to cut, then chop through with cleaver in one swift blow.) Generously season chicken all over with kosher salt and freshly ground pepper.

2. 2

   Heat 2 Tbsp. extra-virgin olive oil in a large stainless-steel skillet over medium-high. Arrange half of chicken pieces, skin side down, in skillet and cook until skin is crisp and golden, about 5 minutes. (Be patient, as the skin will have a tendency to stick until the fat is properly cooked out.) Turn pieces and cook on other side until golden, about 5 minutes. Transfer to a plate or rimmed baking sheet and repeat with remaining chicken. Reserve pan; do not wipe out.

3. 3

   Add 2 garlic cloves, finely grated, ⅓ cup honey, ¼ cup apple cider vinegar, ¼ cup (packed) light brown sugar, 2 Tbsp. soy sauce, and 1 Tbsp. Dijon mustard to fat in reserved pan and bring to a boil over medium-high, stirring constantly, then cook until thickened to the consistency of warm honey (sauce should coat spoon), about 5 minutes. Add chicken and carefully toss to coat evenly, then arrange skin side up in a single layer. Transfer pan to oven and bake chicken until an instant-read thermometer inserted into the thickest part of a piece registers 165°, 30–35 minutes.

4. 4

   Remove from oven; transfer chicken to a large shallow bowl or a platter. Spoon sauce in pan over (you might not need all of it). Serve chicken with steamed white rice (if using) and any remaining sauce on the side.

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