6 chicken full legs, with bone in
2 tbsp Dijon mustard
2 tbsp lemon juice
1 tsp kashmiri red chilli powder
1 tbsp ginger-garlic paste
1 tsp mixed Italian seasoning
1 tsp chilli flakes
1 tbsp honey
1 tsp olive oil
Salt to taste
For the marinade, mix well together in a bowl all ingredients, except the chicken legs.
Make three cuts in each chicken leg and rub the marinade onto the chicken and in the cuts.
Keep the legs in the marinade itself.
Cover the bowl with a cling wrap and refrigerate for about 2 hours.
Place the chicken in a tray, in single layer, and cover with foil.
Preheat the oven to 180 deg and bake the chicken for about 30 mins, or until the juices run clear.
Remove the foil and pour the remaining juices over the chicken.
Grill for 10 minutes.
Serve hot with a side of mashed potatoes or stir fried vegetables.