Roasted Honey-Cumin Chicken Legs

Roasted Honey-Cumin Chicken Legs

This past summer my doctor asked me to cut out all nightshades (peppers, tomatoes, etc.).  This was bad news and a difficult transition for Ryan and I.

This is mostly because we are some BBQ lovin’ folks.  Ryan is great at making dry rubs.  We use the rubs for every and any kind of meat, and then Ryan throws them on our smoker.


So when dry rubs were out the window, Ryan began to experiment with other spices that were still on the table. This honey-cumin flavor was one of those experiments and it quickly became our favorite!

These days nightshades are back in my diet, but we still love to make honey-cumin flavored meats and vegetables.

I love putting this mixture on chicken legs (which are so cheap) and roasting them for an easy weeknight meal.  This recipe yields 4 to 6 servings, so for us there is always a good amount of leftovers for lunch the next day. I love to shave off the meat and throw it on top of salad – perfect for an easy meal at work.

I hope you enjoy this wonderful flavor as much as we do!

Roasted Honey-Cumin Chicken Legs

Roasted Honey-Cumin Chicken Legs - Coconut Contentment (Gluten-free, Paleo)

Prep: 10 min          Cook: 40-45 minutes          Serves: 4-6


  • 3 pounds chicken legs (about 10-12 legs)
  • 2 tsp cumin
  • 1 and 1/2 tsp sea salt
  • 2 tbsp honey
  • 2 tbsp olive oil, coconut oil, or ghee
  • 1/4 tsp cayenne pepper (optional)


  1. Preheat your oven to 375 degrees.  Line one large baking sheet or two medium baking sheets with foil.
  2. Add the spices, oil, and honey to a small saucepan.  Heat the mixture over low-heat for a couple minutes – just until warmed and easily stirred.
  3. Space out the chicken legs over the baking sheets.  Using a basting brush or a spoon evenly coat all of the legs with the honey-cumin mixture.
  4. Place the legs in the oven to roast for 40 to 45 minutes, or until the internal temperature is 180 degrees.  In a convection oven the cooking time will be less, around 30 minutes.
  5. Allow the legs to cool 5 minutes before serving – they will be hot!  Store leftovers in the fridge in an airtight container for up to 5 days.


Roasted Honey-Cumin Chicken Legs - Coconut Contentment (Gluten-free, Paleo)