Honey-Orange-Mustard-etc Glazed Chicken

   I had decided on the menu plan to make chicken drumsticks for tonight's dinner.  As I went into the kitchen to get it started, I realized I had absolutely no idea as to how I wanted to prepare them.  I knew I wanted something tasty, not fried, and not horribly difficult to make.  I took a look around the kitchen to see what we had, and decided to try my hand at just throwing some stuff together that sounded good.  What I came up with was perfect!  I am pretty dang proud of myself, because it is very rare that I pull something out of thin air.  I am usually a play-it-by-the-recipe cook, and it's almost always from a recipe! 

 The chicken came out slightly sweet, but with a hint of earthiness and bite that made it easy on the taste buds.  (It looked pretty, too, but I had to take a picture with my daughter's Ipod, since the camera is currently out of the area while my boyfriend is away.)  Here's what I did, with a guesstimate on the quantities, since I just threw stuff in without measuring:

Ingredients:

• Package of chicken drumsticks, skinned (about 1 pound's worth)
• 1/3-1/2 cup honey
• 1/4 cup Dijon style mustard (or two very large tablespoons)
• The juice from one medium orange
• 1 tablespoon rosemary, crushed
• 3 cloves garlic, finely minced
• 1/4 teaspoon ground red pepper (I'm a bit of a wuss with spicy... adjust to your taste!)

Directions:

1.   Arrange chicken in a baking pan.  (I used a glass 9x13-inch pan, and did not have any need to grease it.)
2. Over low-med low heat, stir together honey and mustard until melty and combined.  Add remaining ingredients.  Adjust spices as desired to suit your tastes.  *Note:  The sauce on the stove tasted much sweeter than it actually turned out on the chicken.
3. Once well combined, pour over chicken.  (I let mine sit, covered, for a couple hours, but I don't believe this is actually necessary.  I just already had stuff in the oven!)
4. Bake at 375*F for 45 minutes, or until meat no longer pink and juices are clear. 

I served this with rice and corn.  My kids actually both liked it!  Score one for me!