Preheat the oven to 375 degrees F (190 degrees C).
Place Bone-In, Skin-On Chicken Leg (2 pound) in a greased (I always forget) shallow baking pan skin-side up.
Combine Butter (1/2 cup), Honey (1/2 cup), Dijon Mustard (1/4 cup), Mango Chutney (2 tablespoon), Curry Powder (1 1/2 teaspoon) and mix well.
Pour over the chicken then toss with a spatula (or your hands) so that the pieces are nicely coated and so the sauce fills the underside of the chicken.
Bake for 1 hour and 15 minutes to 1 hour and 30 minutes. Baste until after the hour mark, then let it caramelize. Also, keep an eye on it — the sauce chars quickly especially at the end.