n Preheat oven to 425F. Marinate chicken with dry ingredients (from paprika to salt and pepper).nn Add 1 Tbsp of canola oil to an iron skillet. Place chicken legs and thighs in the skillet, be sure not to overcrowd. Let chicken cook for 6 minutes until skin is golden. Then place the iron skillet into the oven and roast the chicken for 20 minutes.nn Meanwhile, blend peppermint leaves, parsley, garlic, jalapeno, honey and honey mustard in a blender. Add 2 Tbsp of olive oil to the mixture and blend again. Add 1 Tbsp of water if sauce becomes too thick.nn Remove chicken from oven, let it rest for 20 minutes. Pour mint sauce over chicken and fork in!n