Baked Chicken Legs with Garlic and Dijon

Baked Chicken Legs recipe with garlic, lemon and dijon. An easy and excellent chicken marinade with so much flavor. Learn the secret to great chicken legs! | natashaskitchen.com

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? HUBBA HUBBA!

The marinade is zesty and so fresh. Smell it as you are stirring and it will make you all kinds of excited. Bonus: your house will smell completely amazing while the chicken drumsticks roast and you’ll get compliments even before they come out of the oven.

P.S. 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!

P.S. Want to know which tools we used to make this recipe? See the Amazon affiliate links in the instructions below.

Baked Chicken Legs recipe with garlic, lemon and dijon. An easy and excellent chicken marinade with so much flavor. Learn the secret to great chicken legs! | natashaskitchen.com

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.

Baked Chicken Legs recipe with garlic, lemon and dijon. An easy and excellent chicken marinade with so much flavor. Learn the secret to great chicken legs! | natashaskitchen.com

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!

Baked Chicken Legs with Garlic and Dijon

4.8 from 8 reviews
Prep time:
Cook time:
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Baked Chicken Legs recipe with garlic, lemon and dijon. An easy and excellent chicken marinade with so much flavor. The longer you marinate this, the better (at least 6 hours and ideally overnight).
Author:
Skill Level: Easy
Cost To Make: $7-$9
Serving: 14 chicken legs

Ingredients

  • 4 to 4½ lbs (14 count) Chicken Legs or drumsticks
  • ¼ 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
  • ½ tsp black pepper

Instructions

  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 a silpat. Arrange chicken skin-side-down and bring chicken to room temp 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 2 to 3 minutes or until skins have browned.*

Notes

*For extra flavor, brush chicken legs with the lemony sauce drippings in the pan after they come out of the oven and serve garnished with freshly chopped parsley if desired.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Baked Chicken Legs recipe with garlic, lemon and dijon. An easy and excellent chicken marinade with so much flavor. Learn the secret to great chicken legs! | natashaskitchen.com

This marinade is based on one of the top recipes on our blog of all time; baked salmon with garlic and dijon. With a few modifications (i.e. more of everything), we discovered it is a winner for chicken drumsticks! My next step is to try this on a whole rotisserie chicken.

P.S. Use leftover chicken meat to make this chicken avocado salad (our #1 recipe right now and worth discovering)!

 

Baked Chicken Legs recipe with garlic, lemon and dijon. An easy and excellent chicken marinade with so much flavor. Learn the secret to great chicken legs! | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • Jess
    January 17, 2018

    So excited to try this dish tonight, its been marinating all day. Thank you for helping me to enjoy cooking again! Reply

    • Natasha
      natashaskitchen
      January 17, 2018

      I’m so glad to hear that! I hope you LOVE this recipe 🙂 Reply

  • Eleni
    January 16, 2018

    Not crazy about this recipe. Doesn’t wow me like some of your other recipes. It s very easy for sure. Reply

    • Natasha
      natashaskitchen
      January 17, 2018

      Hi Eleni, it does improve the flavor with longer marinating if that helps 🙂 I would love to hear which recipes have been your favorites! 🙂  Reply

  • Elizabeth
    January 14, 2018

    Absolutely awesome! Reply

    • Natasha's Kitchen
      January 15, 2018

      Glad we agree Elizabeth! 🙂 Reply

  • Katie Tseng
    December 10, 2017

    I have trouble retaining moisture in chicken legs when I bake them. Any suggestions? Reply

    • Natasha
      natashaskitchen
      December 11, 2017

      Hi Katie, leaving the skin on is very important to keeping the meat underneath moist and tender. Also, bake in the center of the oven and not too close to the burners and be sure you are on the regular baking mode and not convection since convection cooks foods faster and requires less baking time. I hope that helps! Oh one last thing, with chicken legs, the longer you marinate, the juicier they will be 🙂 Reply

  • Jovana
    December 9, 2017

    Hi Natasha! Great recipe! Just tried it last night. Did it turn out well on the whole chicken as well? Reply

    • Natasha
      natashaskitchen
      December 9, 2017

      Hi Jovana, I’m so glad you enjoyed it! I haven’t tried this on a whole chicken but I imagine it would work really well – it’s on my list and I will share details once I try it 🙂 Reply

  • Mary Thomas
    December 6, 2017

    I’m not a big fan of anything but chicken breasts and would really love to try it. Maybe less cooking time? Reply

    • Natasha
      natashaskitchen
      December 6, 2017

      Hi Mary, We typically cook for this amount of time (sometimes longer!) because it is bone-in and we love the skin to be crisp on the outside. Reply

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