Great with white rice or your favorite High Holiday side dish.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
In medium bowl, combine all of the ingredients except the chicken.
Whisk until combined. Pour half the mixture into a gallon-sized plastic zip bag, reserving the rest for later use.
Add chicken legs to the plastic bag, seal, and massage the marinade into the chicken.
Refrigerate at least 30 minutes (longer is better).
Preheat oven to 400 degrees.
Place chicken legs on a foiled and greased sheet pan with plenty of space between pieces. Throw away the bag and any remaining liquid from the bag.
Bake chicken 25 minutes. Brush both sides with reserved sauce and flip. Continue cooking 20 minutes.
With thanks to PJ Library, where this recipe originally appeared.
Really good! Even my picky eaters liked it. Thank you