In a large bowl combine the Dijon, honey, salt, lemon juice, Sriracha, apple cider vinegar, red adobo seasoning, smoked paprika and chopped rosemary. Mix it together thoroughly into the amazing marinade for the chicken, then set it aside.

Take the chicken legs and gently wash each one in cold water, then pat them thoroughly dry with a paper towel. Carefully trim any skin that is too loose or hanging off. Transfer the chicken legs to the bowl of marinade and toss them in it to get them completely coated. Cover the bowl and put it in the refrigerator for 15-20 minutes to let the chicken marinate.

While the chicken marinates, pre-heat the oven to 400 degrees. Take a sheet tray and line it with foil to help with clean up, then fit it with a rack. Lightly spray the rack with cooking spray. When the chicken legs are done marinating line them up with the large end facing outward. This helps them cook evenly and perfectly. Evenly distribute any leftover marinade over the chicken, then get the tray into the oven for 45 minutes.

Once the chicken is done just take it out and let it rest for 2-3 minutes, then serve immediately. You don't even need a fork, just dive in and get your hands dirty!