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This will programming will be a step above that of semi private in that the mastery principle will be at work. Line a large baking sheet with foil (to save you some serious cleanup later as the honey caramelizes) and lightly spray it with olive oil spray.
I usually use drumsticks, but this recipe should also work with bone-in thighs and with whole legs.

Remove the skin from the drumsticks by pulling on the top part of the skin with a paper towel and pulling hard, all the way down, then yanking the skin off. This recipe is very versatile and can be enjoyed as a meal or in a variety of chicken dishes. You can make it in advance and refrigerate – in fact, it tastes better when you allow the flavors to meld.
I've made it both ways, and my family and I agree - this honey baked chicken is delicious and juicy with and without the skin. Required fields are marked *CommentName * Email * Website Anti-Spam Quiz: Which is colder, ice or steam?

Bake 1¼ hours, basting every 15 minutes, until chicken is browned and juices run clear, flipping the drumsticks after the first 45 minutes, to allow both sides to brown.

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