Preparation

• Place the chicken legs skin side up on a cutting board. Using a chef’s knife, make 4 parallel slashes through the skin and meat of each leg, stopping when you hit bone. Season all over with 1-1/2 tsp. salt.
• Put the chicken in a 9×13-inch baking dish. Whisk the honey, mustards, vinegar, tamari, and a few grinds of black pepper in a medium bowl. Pour over the chicken, and turn to coat. Cover and let sit for 30 minutes at room temperature, or refrigerate for up to 24 hours.
• Position a rack in the center of the oven, and heat the oven to 450°F. Place a rack over a large rimmed baking sheet lined with aluminum foil.
• Reserving the marinade, put the chicken skin side up on the rack. Roast until golden brown and a thermometer inserted in the fleshy part of the legs registers 165°F, rotating the baking sheet halfway through roasting so that the chicken browns evenly, 35 to 45 minutes. If the chicken is browning too much, tent loosely with aluminum foil.
• Meanwhile, pour the marinade into a small saucepan. Bring to a full boil over medium heat, stirring and scraping the side of the pan occasionally; boil for 2 minutes. Transfer to a serving bowl. Serve the chicken with the sauce.