Also, this cooking temperature and timing is perfect for the skin-on chicken legs, but adjust accordingly for different cuts.
Skin on chicken legs
1/2 cup honey (of the runny, not raw, variety)
1/3 cup olive oil
2 teaspoons kosher salt
1 1/2 tablespoons apple cider vinegar
2 tablespoons whole pink or rainbow peppercorns
*additional honey & peppercorns for garnish
Preheat the oven to 400 degrees.
In a sauce pan, toast the whole peppercorns over medium heat. Once they become fragrant, approximately one minute, remove them and allow to cool. Put through a pepper grinder, or, place in a plastic bag and crush with a rolling pin. To the same pan, add the honey, olive oil, kosher salt, apple cider vinegar, and crushed peppercorns. On medium-high heat, bring to a slight boil. Once it starts boiling, it will really start to bubble up. At this point (literally after 30 - 60 seconds) turn off the heat.
With a basting brush, brush the glaze liberally over chicken. Pop in the oven for 35 minutes! Take them out, let rest covered for about ten minutes, and drizzle with a little honey and some peppercorns before serving.