Despite the long directions, this is an easy, speedy recipe!  I want to make certain that it’s super clear, but once you get the hang of it, you will be able to do it in minutes!

1.)  Preheat oven to 350 degrees.  (If in doubt, check the temperature with an oven thermometer or use a meat thermometer after cooking, to make certain that the chicken has been cooked to a safe eating temperature.)  

2. )  Use as many chicken drumsticks (with skin on) as you like.  I recommend using 1 lb. per person, because the drumsticks contain bones (which make them heavier), and people love this recipe– so they will eat more than you think!  You can also use thighs, or a combination of drumsticks and thighs.  

3.)  Rinse drumsticks carefully so you don’t splash, and make certain you clean all surfaces and your hands (with soap), before and after.  

4.)  Spray canola or other oil (not strong olive oil), on bottom of shallow disposable aluminum/foil tray.  Place drumsticks in tray, so they’re touching each other.  Tip:  Alternate the legs facing opposite ways.

Make one layer only.  You might need more than one pan depending on how many legs you have.

Also, make certain that your tray can take the weight; you don’t want it to collapse and spill hot fat on you and the floor when you take it out of the oven!  Get help from a parent when you take it out!

5.)  Use quality local honey. Drizzle on a lot of it – more than you think you need – over all of the chicken.  Go back and forth a few times.  Then use a good fresh powdered garlic and sprinkle on all the surfaces (it will be on top of the honey) – but don’t go over with it again.  Just make certain that there’s a good tapping of garlic on the chicken – NOT a coating.  Optional:  I also add a ‘dusting’ of sweet powdered paprika over the chicken.

6.)  Pour approximately ½ cup of water for every 8 pounds of chicken into the bottom of the tray.  Do not pour it on the chicken, or it will wash the topping off.

7.)  Cover with aluminum foil and cook for 1 ½ hours.  Then uncover for additional 30 minutes.

When done, the chicken should be a bit crunchy and barbequed-looking.  If it doesn’t look like that, you can put it under the broiler for just a few minutes at 500 degrees.  But watch carefully because you could burn it easily.  To crunch up the skin, about three minutes is all you need under the broiler.

This warms up great on the blech (hot plate, traditionally used on Shabbat and Yom Tov to warm up food).  Any leftovers (if you have any!) can be frozen.

This recipe can be prepared in advance and freezes well.  If you decide to freeze it, wrap the whole tray in aluminum foil, and then plastic wrap the outside, and don’t forget to label it.  (For food safety’s sake, DO NOT freeze it twice.)

Serve, Eat, and Enjoy!

By the way, this chicken goes great with teriyaki string beans (a recipe I might share in the future), and couscous.