These chicken legs are baked with a garlic-lemon-dijon marinade that is easy and excellent. The ingredients are simple and just work. Have you tried mustard on chicken? The secret to excellent chicken legs is lengthy marinating. The longer you marinate this, the better (at least 6 hours and ideally overnight). The chicken will be tender, juicy and flavorful!
|Servings: 14 chicken legs||Prep Time: 6 hours||Cook Time: 50 mins||Total Time: 6 hours and 50 mins|
Ingredients for Baked Chicken Legs:
4 lbs (14 count) Chicken Legs or drumsticks
1/4 cup olive oil (we used light, not extra virgin)
4 garlic cloves, pressed or minced
4 Tbsp fresh parsley, finely chopped
3 Tbsp lemon juice from 1 large lemon
2 Tbsp dijon mustard
1 Tbsp salt (we use sea salt)
1/2 tsp black pepper
How to Make Baked Chicken with Garlic and Dijon:
1. In a small bowl, combine all of the marinade ingredients and stir or whisk together until well blended.
2. Transfer chicken legs to a large mixing bowl or a large ziploc bag. Pour the marinade over the chicken and toss with your hands to evenly coat the chicken, pushing some of the marinade under the skin of each chicken leg for richer flavor. Cover with plastic wrap and marinate 6 hours or overnight, tossing chicken once while marinating.
3. Preheat oven to 400˚F and line a rimmed baking sheet with foil or silpat liner.Arrange chicken skin-side-down and bring chicken to room temperature while oven preheats. Brush chicken legs with any extra marinade left in the mixing bowl. Bake at 400˚F in the center of oven for 25 minutes skin-side-down then turn the chicken legs over and bake additional 25 minutes skin-side-up. For crispier skin, broil on high heat 1 to 3 minutes or until skins have browned.
For extra flavor, brush chicken with the lemony sauce drippings in the pan after they come out of the oven and serve garnished with freshly chopped parsley if desired. These chicken legs are so completely amazing!