Baked Chicken Legs (with Best Marinade)
Baked Chicken Legs with the best garlic-lemon-dijon marinade that is easy and excellent. Roasting the chicken legs results in crispy skin and a juicy center.
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Chicken is on the regular rotation at our house. We love chicken dinners like Chicken Tetrazzini, our favorite Chicken Parmesan, and Chicken Alfredo Pasta because they are simple, tasty, and inexpensive.
Why You’ll Love this Chicken Recipe
There’s something so comforting and welcoming about the aroma of Roast Chicken in the kitchen, and you’ll get compliments on these chicken legs before they even come out of the oven.
The marinade really makes this recipe. Have you tried mustard on chicken? It’s mouthwatering. Everything about this recipe is good from the tasty marinade and easy prep to the juicy dark meat center and crisp salty chicken skin.
The Best Chicken Marinade
Here’s our secret – we use the same marinade on our famous Baked Salmon. We were thrilled to find out it’s amazing on chicken as well. P.S. This also happens to be low carb, paleo, and keto-friendly.
- Olive oil – we used light oil which has a higher smoke point, not extra virgin
- Garlic – pressed or finely minced cloves
- Parsley – flat-leaf or Italian parsley
- Lemon juice – freshly squeezed is best.
- Mustard – Dijon mustard adds great depth of flavor
- Salt and black pepper – season generously as some of the marinade is lost to the baking sheet.
How to Make Baked Chicken Legs
Chicken legs are our favorite because they are dark meat so they naturally have great flavor. Coat them in this amazing marinade and these may just be the tastiest chicken drumsticks you’ve had.
1. Make the Marinade: Stir together all of the marinade ingredients in a bowl.
2. Marinate the Chicken: Place chicken legs in a large mixing bowl or a large Ziploc bag. Pour the marinade over the chicken and toss by hand to evenly coat the chicken and get some of it under the skins. Cover with plastic wrap and marinate for 6 hours or overnight, turning the legs once.
3. Bake Chicken Legs: Preheat the oven and line a rimmed baking sheet with foil or a Silpat liner. Arrange chicken skin-side-down. Brush chicken legs with any extra marinade left in the mixing bowl. Bake 25 minutes at 400˚F skin side down, then turn the chicken legs over and bake another 25 minutes.
For Extra Crispy Skin: bake on a rack for crisp skin all around then broil on high heat for 2 to 3 minutes until the skins have browned.
Air Fryer Instructions
Air fry chicken legs at 375˚F for 20-25 minutes, flipping the chicken halfway through. Cook until the internal temperature reaches at least 165˚F. You’ll need to cook in batches for most air fryers to keep them in a single layer so air can circulate.
Can I Substitute the Chicken Legs?
If you want to make this recipe with different cuts of chicken, you’ll want to adjust the timings and cook to a safe internal temperature of 165 degrees on an instant-read thermometer. If using chicken breast or tenderloins, cut the marinating time in half.
- Chicken breasts: bake for 25-30 minutes
- Chicken tenderloins: bake 15-20 minutes
- Bone-in, skin-on thighs: bake 45- 50 minutes
- Boneless chicken thighs: bake 20-25 minutes
Serve With
- Instant Pot Mashed Potatoes – so quick and easy
- Cucumber Tomato Avocado Salad – fresh, light, and satisfying
- Panzanella Salad – with tomatoes and homemade croutons
- Corn on the Cob – perfect corn in 15 minutes
Tips For Oven-Baked Chicken Legs
- Pat dry chicken: use paper towels to pat dry chicken before applying marinade.
- Give it time to marinate: The secret to excellent chicken legs is lengthy marinating (at least 6 hours and ideally overnight). For even more flavor, massage the marinade under the skin of each chicken leg.
- Use the pan drippings: brush chicken with the lemony sauce drippings in the baking pan after they come out of the oven.
For Easy Cleanup: line the baking sheet fully with foil before baking to avoid scrubbing the pan.
Make-Ahead
- Refrigerate – cooked chicken can be stored covered and refrigerated for up to 4 days.
- Re-Heating – place leftover cooked chicken in the oven or air fryer at 375˚F until warmed through.
More Chicken Recipes
- Spatchcock Chicken – The best way to roast a whole chicken!
- Mom’s Chicken Drumsticks – the onion marinade is so tasty
- Air Fryer Chicken Wings – with a crispy exterior
- Instant Pot Whole Chicken – don’t skip the pan-dripping gravy
- Chicken Casserole – a favorite potluck and party dish
- Lemon Chicken – an easy, one-skillet chicken recipe
Baked Chicken Legs with Best Marinade
Ingredients
- 4 lbs 14 count Chicken Legs or drumsticks
- 1/4 cup olive oil, (Use light oil, 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 fine sea salt)
- 1/2 tsp black pepper
Instructions
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In a small bowl, combine all of the marinade ingredients and stir or whisk together until well blended .
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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.
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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.*
Recipe Notes
*For extra flavor, brush chicken legs with the lemony sauce drippings in the baking pan after they come out of the oven and serve garnished with freshly chopped parsley if desired.
Note: Much of the oil, marinade and salt will end up in the bottom of the pan and discarded after baking which makes it difficult to gauge the nutrition facts on this recipe.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Can chicken wings be substituted? Adjusting the time if necessary. I’ve used many of your recipes with great success.
Hi Lil, I bet that could work with chicken wings. I would keep the cooking time the same but watch it closely. The skins on the chicken wings should get nice and crispy. I think it would still be great.
Made this last night for dinner with 10 chicken legs and it was so delicious! I used sea salt and broiled it about 5 minutes after cooking it about 40 minutes. The lemon juice, garlic and Dijon mustard gave it such a wonderful flavor that I look forward to making it again!
That’s wonderful, Jewell! I’m so glad you loved the recipe.
Omg absolutely AMAZING. I didn’t change a thing and the chicken was so moist and flavorful. We baked 12 of them and grilled 2 and both ways it was absolutely delicious. Definitely saving this one!
Thank you for following the recipe as it is. Great to know that you loved it a lot!
This was very good and I will make it again I did not add any salt as my husband is stage 3 kidney failure and salt is not allowed. Still very good.
Thank you for sharing, Christine! 🙂
This is an excellent recipe. I have used dijon mustard in marinades for salmon or pork, but never chicken, so this is a revelation for me. Tired of the same, zillion-ingredient chicken marinade, I was looking for something new and fresh, and this is it. Very simple, very flavorful. (Definitely not too salty for me). Thanks, Natasha! PS Great for teenage, beginner-level chefs to try their hand at. It would be very difficult to mess this one up.
Thank you so much for sharing. I’m glad you love the recipe. 🙂
I made this with chicken thighs since that is what I had on hand. My husband cooked it on the bbq. So delicious! My youngest daughter is quite picky with her food & she ate it up! Would add a bit more garlic & lemon next time. I served it with a side of rice & Natasha’s Beet Arugula salad. So yummy!
Thank you so much for sharing that with me, Kasia! I’m so glad you enjoyed it!
I made the chicken for dinner tonight…it was excellent! Served it with mashed potatoes, broccoli and butternut squash. My family loved it. Thank you!
You’re most welcome. Happy to know that your family enjoyed them!
For me, this turned out very well. I added extra garlic. Natasha, did you ever “do” the keto diet? My husband is on it right now and I am starting in two days.
If you did do it, how was it? How deprived should I be prepared to feel?
If I can eat recipes like this marinated chicken, I don’t feel too deprived!
Hi Jane! I’m glad you loved the recipe. I have some keto recipes on my website that you might enjoy, you can search them by clicking on “recipes” in the menu above.
This was disgusting. I followed this recipe to the last line on the recipe. Chicken was not that great. I’ll stick to my grandma’s grecian chicken recipe.
Hi George, I’m sorry to hear that. Can you be more specific as to what the issue was with the recipe? I’m more than happy to help trouble shoot or correct if there is an issue.
Hi Natasha. You are my favorite 5 stars cook. Whatever I need , you already have the recipe. Can I use the chicken drumsticks marinate for chicken wings? The drumsticks were delicious.
Thank you for that wonderful compliment, Ewa! That should work with wings! I would keep the cooking time the same but watch it closely. The skins on the chicken wings should get nice and crispy. I think it would still be great.
If I don’t have fresh parsley can I substitute with dried? Thank you, live your recipes 🙂
Hi Claudia, I prefer using fresh but I think that’s okay too.
Love the marinade but cooking the chicken legs at 400 is way too high. They were already at 145 after the first 25 minutes and it only took another 10 minutes for them to reach 170 degrees. It resulted in chewy cartilage(y). I’m trying it at 350 the next time.
Hi Natasha. Your recipe states to use 14 chicken legs or drumsticks. Kindly clarify. Is this recipe for 14 drumsticks or 14 “whole” chicken legs? I can’t wait to try this recipe, as all of your recipes that I’ve tried came out perfectly. Thanks.
Hi Danielle, this recipe is for 4 lbs 14 count Chicken Legs or drumsticks only not whole chicken. Hope you like it!
It’s too salty. My daughter and hubby didn’t like them. I had to peel off the skin so I could finish them all and not go to waste. IIt would taste better if I didn’t follow the 1 tbsp salt in the recipe.
Hi Anie! I’m sorry to hear that. You can adjust the amount next time if you feel it’s too much. Also, I used fine sea salt.
I agree, way too salty and I used the fine sea salt. I love the recipe but way too much salt and I used a little less than 1T. I think 1 1/2 tsp will be good next time.
It was so salty with 1 tablespoon of salt I would recommend 1 teaspoon instead
Hi Mark, as long as you have the same chicken weight and use the same ingredients, it’s just right but feel free to lessen the salt next time. Please share with us how it goes on your next try.
This is a home run recipe. The recipe is as simple as can be, yet it is lip-smacking good. I eat the drumsticks two at a time like a Viking marauder.
I used my chamber vacuum sealer to further marinate the drumsticks after letting them marinate overnight for 24 hours. I massaged the drumsticks 12 hours into the marinating process like an angry Swedish masseuse.
I served this recipe with roasted brussel sprouts & baby carrots lightly seasoned. The drumsticks were tender and moist inside with the right amount of crispiness on the outside. I’m sure I will be making this recipe again, and again, and again…..
Hi Andrew! Thank you so very much for the wonderful review. So glad it was enjoyed
Made this recipe today, and it may be the best baked chicken recipe I have ever tasted. The Dijon mustard is a surprisingly great combo with the dark meat of the leg. I did broil it for 2.5 minutes to crisp up the skin, but meat still fell off the bone and was wonderfully moist.
That’s really awesome feedback, thank you for sharing that with us!
After trying a new recipe for the first time, I ask my kids one question, “Should I make it again?” And this recipe got a resounding “Yes!” What a great marinade. So much flavor!
That’s a win! Thanks for sharing, John. So glad they loved it.
Wow! It was so good! I loved this marinade: it was very simple, but delicious! I am putting it in my recipe cookbook! Thank you!
That’s wonderful! Thank you for sharing.
Can I use extra Virgin oil, that is all I have on hand. Will that make a difference in taste?
Hi Carol, I haven’t tried those substitutions, so I can’t speak to that. Substitutions may hinder the recipe outcome. I always suggest making a recipe as written the first time around.
The marinade is delicious. I cooked the drumsticks in the Airfryer. Everything Natasha makes is delicious!!
I appreciate that, Ara. Thank you for your good comments and feedback!
Ok, I have never left a comment but have done almost half of your recipes. All of them have turned out perfect. These chicken legs are/were delicious 😅 I love your recipes! Nothing else to say. Keep up the great work! Love the beautiful photos too! You’re an excellent team! Thank you!!
Thank you so much, Catharine.
Very good, but I am wondering if the 1 Tbsp salt was a typo and should be 1 tsp. I reduced it
to 2 tsp salt and it was still too salty. I will only use 1 tsp next time
Hi Michelle, that’s the exact measurement of salt that we used in this recipe, as long as you have the same chicken weight and use the same ingredients, it’s just right. Please share with us how it goes
hi Natasha, I was wondering if I could make the marinade with the drumsticks and freeze the drumsticks for a later date?
Hi Katie, I think that would be fine. I have marinaded drumsticks like that before. However, I would let them marinade for the full 6 hours before you freeze them.
I have frozen the drumsticks with the marinade in a large ziplock bag. Simply put the bag in the fridge to thaw a day or two before you bake them. Works perfectly! This is an excellent recipe, simply delicious!
I’d like to make this recipe with breasts and thighs. Just curious why the marinating time is cut in half?
Also, do you recommend boned-in and skinned breasts?
Hi Lisa, you could try that, but the bake time would be less. Chicken breasts tend to dry out much quicker which is why I prefer to cook chicken breast on the stovetop or grill so I can test for doneness as I cook them.I think you may still want to marinate them for best flavor.
Natasha,
My husband LOVES chicken legs,
But hates mustard. Your recipe looks delicious, but is there another marinade I could substitute for the mustard?
Hi Lorraine, regular mustard would work but it will have a different flavor profile (and stronger flavor), so add it to taste. I don’t know of any other substitute aside from that.
Lorraine:
It’s not really a marinade, but I love chicken brushed with a glaze of 2/3 Heinz 57 Sauce & 1/3 honey. I would bake the drumsticks just as in this recipe with a second brushing when turning them over. Hope this is helpful.
I love your recipes. Easy to follow and oh, so good. Thank you! This recipe is tonights dinner. Yum.
You’re so welcome! Thank you for the review, I am so happy you enjoyed this recipe.
Hello, in your opinion, can I rely on the ingredient calculator for 50 servings? Example of meatloaf or chicken leg
Tanks
Hi Cathy, I think so if you are scaling recipes up but I would still recommend they are baked separately as individual batches, otherwise the bake times would need to be adjusted.
All I have to say is I have not had one bad recipe from Natasha’s kitchen.Everything is precise easy to follow and comes out Great!!!
The you tube videos are Awesome she cracks me up she’s humorous which really makes it so easy to watch.
You Go Girl Keep Those Recipes Coming !!!!!
Aww, you’re so nice! Thank you for your wonderful review, Diane! I’m so happy you’re enjoying my recipes!
And she has a sweet inviting personality, as if you’re at her kitchen counter watching her cook.
Thank you so much Marie!
Everything keeps jumping on this site… I’ll scroll to the ingredient list, walk away to grab something, come back and have to scroll again…. Sooo many commercials and pop ups, things keep shuffling nonstop 🤦♀️…. I do put up with it because I love your recipes 😊
I’m sorry, Dee. Thank you for sticking around. 🙂
Hi Dee, I do not have this problem when I use my computer. Are you on a mobile device? Sometimes that happens to me when I use a website on my phone.
Hi, I just noticed my lemon juice is expired, what else can I use? I have an orange, and vinegar- red, white, and apple cider. Would any of those work well?
Hi Kristen, The marinade needs the lemon acidity. I haven’t tested this but possibly try it with half the amount of vinegar?
Can I roast potatoes and carrots in the same pan as the chicken legs?
I have not tested it with this recipe, but it may be ok. I would just suggest that you do not overcrowd the pan so that the meat and everything else can cook fully.
Hi Natasha,
I just love your recipes and videos. Question, would this chicken taste equally as good cooked on a gas grill?
Hi Barbara, I haven’t tried grilling them but I bet that would taste amazing! If you try it out, let me know how it goes
Hi Natasha,
I have tried many of your recipes and have had much success! Tonight I made this baked chicken legs with best marinade! There was a good amount of marinade when I put the chicken on the baking sheet. I cut baby potatoes in half, washed and dried them and tossed them in the remainder of the marinade and baked them at 400 on a separate parchment lined sheet pan for the same length of time as the chicken (50 mins). They turned out perfect! Thank you for so many delicious recipes!
You’re welcome! I’m so happy you enjoyed it, Janet! Thank you for sharing that excellent review!
Hello Natasha…
Hope you’re doing well…. I’m a big fan of your recipes…they always turn out great…my query is can we use chicken drumsticks without skin and what difference will it make? Will it drier?? And if without skin what temp to bake them on….can you please guide…
Hi Sobia, they would be drier without the skins. The skin protects the meat from overcooking and drying out before fully cooking through to the bone. You might take them out 5-10 minutes sooner if they are skinless and double-check for doneness with a thermometer in the deepest part of the chicken legs.
I kept some leftover unused marinade and used it on a salmon filet that I pan sauteed after marinating for a brief time. It turned out fantastic!
Yum! Thank you so much for sharing that with me.
This marinade is great! I used it to roast some bone in chicken breasts. My wife loved them (as did I). Every recipe of yours that I’ve tried is a winner.
Aww, that’s the best! Thank you so much for sharing that compliment with me. I’m all smiles
Hi Natasha, while the chicken marinates do we leave it in the fridge or at room temperature?
Hi Melissa, it needs to marinate in the fridge.
I currently have my chicken marinating in extra virgin olive oil and at 6 hours, ready to bake. I didn’t realize it wasn’t a great idea to use EVOO until I started reading the comments. Can you advise me on what to do? Maybe adjust the temp and cooking time? Help!
Hi Julie, it’s likely it will get a bit smoky! It’s best to use a higher smoke point oil to avoid that.
Definitely the Best Marinade!!!!… I really love the flavor 💕…Thank you so Much for sharing your recipes with us… God Bless you…
I love it! Thanks for your awesome feedback, Alexandra.
This Baked Chicken Legs has the best marinade indeed. I added a bit of Kikkoman Ponzu Citrus Seasoned Dressing & Sauce as well for a more flavorful taste. Delicious! Best paired with Cold Barley Tea.
Thanks for sharing that with us, I’m glad you enjoyed it!
These were out of this world! I usually don’t eat chicken legs but ended up with some. Stumbled upon this recipe and will never look back! Making this again next week it was so good!
That’s just awesome! Thank you for sharing your wonderful review!
I did this with chicken thighs over potatoes and brussel sprouts. Amazing…another winner from Natasha’s Kitchen
Thank you for your review, Sarah. Good to know that you enjoyed this recipe!
BEST CHICKEN I HAVE EVER MADE! Tasty, Juicy, and so easy.
Thank you so much for this.
I am happy to find Natascha.
You are so welcome, Carolyn! I’m happy to know that you are enjoying my recipes, thanks for your review.
These were the best drumsticks I’ve ever made. Can I do the same for a whole roasted chicken? It’s that good!
I’m so glad to hear that. I think it’s possible to adapt it to a whole roasted chicken. Check out our roasted chicken recipe.
OMG This was wonderful. I marinated for 30 hours because of a scheduling conflict and they were just the best. I have your baked cabbage casserole planned for tonight.
Awesome and sounds great! I hope you’ll love every recipe that you will try.
Thanks Nat, once again I appreciate the fact that I can print your recipes…Each one is put in in an acetate sheet and I save each one so I can repeat the recipe any time… Regards
André, Montreal
I love that you are creating your own recipe book. Thanks for trying my recipes. I sure appreciate it!
I’ve made this before and it was easy and delicious!
I just have one question. I don’t have light olive oil, just extra virgin; and I don’t want to purchase a bottle just for this recipe. Can I substitute with avocado oil?
Hi Meldy, I wouldn’t recommend using extra virgin oil. Extra virgin has a lower smoke point, so we don’t use it with high heat cooking. Extra LIGHT olive oil is very mild (pretty much flavorless) and can tolerate heat much better without getting smoky. Avocado oil may work here since it has a higher smoke point. I hope that helps.
Talk elevating the cheapest meat on the market to a gourmet meal!
Hi Bonnie, you’re absolutely right! I’m glad you enjoyed this recipe!
Natasha, thank you for your recipes. They are so easy to make.
The chicken legs came out perfect. Yuuuum. Made usually boring chicken so cool. The only thing is, 1 tbsp of salt seemed a bit extreme for us, so I put half a tbsp and the salt level came out perfect for us. I also ended up using regular olive oil, because I didn’t have any light. The skins came out perfectly crispy without broiling.
Yummy stuff.
Thank you so much for sharing those substitutions with me, Susanna! I’m so glad you enjoyed it!
This is a keeper. So simple yet very flavorful. Even my picky family inhaled the food! I ran out of time to cook dinner so made pasta and poured over the leftover sauce. It was a perfect weak day meal for a busy family!
I’m happy to see your good comments and feedback. Thank you for sharing!
Favorite chicken marinade! Thank you Natasha for another great, tasty recipe! <3
I’m so glad you found a favorite, Erica!
I’ve used this over and over and over again. I’ve never commented on a recipe before but this is simple and delicious. I prep on while I’m cooking dinner then the next night pop these in the oven and a veggie bag in the microwave. I have a healthy and delicious dinner and I spent no time cooking. also simple enough if you have helpers in the kitchen that want to be involved.
Thanks for your good comments and feedback! I hope you’ll love all the recipes that you will try.
Made this for me and my husband, we absolutely loved it. I have forever been searching for a chicken leg recipe that actually makes the chicken taste like something other than bland, like actually soaks INTO the chicken so its flavored and not just the outside- and THIS is it! Saving to my computer, will make again 100%.
Isn’t the flavor so great! One of our favorites, and I’m so glad it was a hit for you, Liz! I’m glad you found a new favorite on my blog!
Howdy… Was going to make this for a potluck and wondered if you could us coconut oil instead of olive oil?
Hi Tanya, I can’t say that coconut oil will work here. Coconut oil breaks down at 350 degrees and begins to smoke.
It came out really delicious. Myself and my kids really enjoyed it.
Thank you!
You’re very welcome, Yuriy. I’m glad you and your family loved it!
Ohh my how delicious I used leg quarters.
Glad you loved this recipe, Jeffrey!
I have leg quarters I want to use also. Did you make any adjustments?
This recipe is AMAZING! The chicken came out so tender and delicious.
I’m so happy you enjoyed that. Thank you for sharing that with us, Alba!
Hi. I love your recipes!! Question. Can I use a 11×17 glass baking pan instead of baking sheet? Also, I had 20 drumsticks instead of the called 14, so I doubled the marinade. Is this alright?
Hi Julie, I haven’t tried this in a glass pan; we found it works best on a flat baking sheet not to trap moisture. I would also make sure not to overcrowd the pan.
Will it be fine if it wasn’t in the marinade for 6 hours? because my chicken is defrosting right now and we have 6 hours left before dinner
-Bassima
Hi Bassima, I imagine that would be okay. Please share with us how it goes!
If I use Olive Oil, should I decrease the temp & have a little bit longer cooking time? I don’t have light oil! Or maybe do you suggest Vegetable Oil instead?
I wouldn’t recommend using extra virgin oil. Vegetable oil should work too.
II only have extra virgin and have my chicken marinating now so I guess I will lower the temp to 350 and bake 15 minutes longer . The Marinade tastes delicious
So did I, so thank you for posting that you adjusted the temp and time a little. Because my chicken is currently marinating in the EVOO
Hi. I’m also currently marinating in EVOO. How did the chicken turn out after adjusting the temp and cooking time?
Can extra be frozen?
Hi Rita, I haven’t tried freezing this recipe. We’ve always enjoyed it fresh. If you happen to test that out, though, I would love to know how you like it.
Another great recipe! I made this last night for a dinner and we both loved the flavor. YUM!!
That’s awesome! Thank you for your wonderful review, Farrel.
Can i use just a normal non stick pan in the oven?
Hi Asmaa, if it’s oven safe that may work
Sounds amazing, do the taste as good cold please?
I’m am doing a cold buffet and I’m looking for a different marinade from my usual go to ones
Thanks
Hi Lisa, we love them fresh and warm, but they do reheat well. I haven’t tried serving these cold.
Hi Natasha,
This chicken was SO delicious! I made these chicken legs for my birthday with the cucumber avocado tomato salad (one of your pairing suggestions) and the combination was perfection! The milder flavors of the salad really balanced the mustard in the marinade. My whole family loved it. Such a satisfying meal 🙂
Thank you for helping me to appreciate mustard, and discover new ingredients, like English cucumber. My entire life, I thought that I hated mustard, but after having this chicken and your garlic and herb shrimp, I now have to say that I love Dijon mustard.
You’re welcome, Monica! I’m so glad you like that combination!
I made these drumsticks for our men’s fellowship dinner at church a few weeks ago and they LOVED them. Planning on making them ( and your lemon bars!) for our new comers lunch on Sunday after service.
Thanks for the excellent recipes!
Sounds like a great plan. Thank you for sharing that with us and I hope you and your friends will love every recipe that you will try!
I just made this tonight and my boyfriend can’t stop raving about it! So good, definitely a “make again”!
I’m happy to hear that, Betsy! Thank you for sharing your good feedback with us.
How to use this for thighs instead of drumsticks? Same temp and timing? Longer marinade? I don’t have light olive oil. Can I substitute vegetable oil such as canola or safflower? Is that going to diminish the flavor?
Hi Lois, that would work well with chicken thighs. If you use bone-in-skin-on thighs, you can keep the baking temperature the same. It may be shortened for boneless thighs. I hope you love the recipe!
You have the best recipes!!!
You’re so nice! Thank you!
Just made this, and it’s so flavorful, easy and cost effective! Love your recipes and this will definitely be added to one of our favorites! I followed the recipe pretty closely, except I used cilantro instead of parsley because it’s what I had.
Love it! Thank you for your wonderful review and comments, Gigi. I appreciate it!
This is soooo delicious!! The best drumstick marinade ever! I’ve done other marinada but this one kept the drumsticks juicy and tender and so flavorful! Thank you! Wish i could include a picture to show you!
Wow, thanks for your wonderful feedback, Melissa. That’s so nice to know, feel free to share some photos of your creation on our Facebook page comments or our Facebook group.
I tried this marinade recipe for grilled chicken breasts and was delicious. I marinated the breasts, then grilled them while brushing with marinade. Perfect light meal with a lovely salad.
My husband who is not fond of dijon mustard really liked this very much and he said it was a keeper.
Love your recipes Natasha! Thanks
Hello Joanne, that is awesome! Thank you for your wonderful review, we appreciate it.
Was so delicious . I didn’t use lemon juice but was still too good .
Thank you so much for sharing that with me.
Can you freeze the chicken in this marinate for meal prepping?
Hi Gloria, I saw that someone else shared this in the comments section “I made these, today. Marinated them overnight. I used thighs. Trying to clear out freezer. Lol. Delicious! That marinade could be used on anything!” I hope that helps.
DELICIOUS baked thighs! I THOUGHT I had lemons, but had to sub last minute with Lime Juice and it was still sooooo yummy. Will try lemons next time but I am sure I will not be disappointed. Thank you!
Thank you for that wonderful review, Lori! I’m so happy you enjoyed this recipe!
Hi Natasha, this marinade is just delicious! Thank you so very much.
Could you please advise if the temperature of the oven is for a normal oven setting or for fan force setting.
Thank you.
Hi Annick, we used the normal bake setting for a regular oven.
New go to recipe for chicken legs. Loved the flavor and the chicken was so tender. It was delicious!
I’m glad you loved it! Thanks for your wonderful review, Patricia.
Hi Natasha!
Would it be ok if we use skinless legs instead?
Hi Mehreen, you could, but the bake time would be less. Chicken tends to dry out much quicker without skin, and I worry the outcome will not be the same.
I wonder it 1 Tablespoon is too much salt?
Anyway I used boneless skinless chicken thighs and I also put a cut up potato in the bag to marinate! Yum
I even shared the recipe with members of my family!
Hi Jackie, that’s the exact measurement of salt that we used in this recipe, as long as you have the same chicken weight and use the same ingredients, it’s just right. Please share with us how it goes.
I made these, today. Marinated them overnight. I used thighs. Trying to clear out freezer. Lol.
Delicious! That marinade could be used on anything!
Thank you so much for sharing that with me, Malcolm! I’m glad you enjoyed that!
If i use Chicken Breast (Boneless, skinless) for this recipe (Baked Chicken Legs with Best Marinade) in lieu of the chicken legs, will i have to turn the breast over one time halfway through the baking process (at 12 to 13 minutes)?
Hi Dibb, you could but the bake time would be less. Chicken breasts tend to dry out much quicker which is why I prefer to cook chicken breast on the stove top or grill so I can test for doneness as I cook them.
Natasha…Dijon mustard is my enemy! I have such a hard time figuring out a substitute for it in some recipes. Any ideas? I would love to try these since I love everything else I have made of yours. BIG FAN!!!
Hi Amy, regular mustard would still work but it will have a different flavor profile (and stronger flavor), so add it to taste. I don’t know of any other substitute aside from that.
Thank you….it’s hard to figure out a sub and Dijon is in so many things but it makes me violently ill😳
Try regular mustard with a bit of salad dressing & some honey – much milder version I make for my hubby who is not fond of Dijon. Or for more real-tasting dijon, use 3 T yellow mustard, 1/2 t ground mustard seed (I flatten mine with the flat side of tenderizer hammer), 1 t white vinegar, 1 T mayo or salad dressing, 3/4 t honey or 2 pinches brown sugar & mix it up1 Keeps 2-8 wks in frig.
These look delicious, will certainly be trying these out. Can you tell me why extra virgin olive oil shouldn’t be used?
Hi Joanne, extra virgin has a lower smoke point, so we don’t use it with high heat cooking. Extra LIGHT olive oil is very mild (pretty much flavorless) and can tolerate heat much better without getting smoky. I hope that helps.
This looks delicious and on my menu for dinner. I’m curious what you served with this recipe? I’m thinking baked potato.
Hi Gee, there are a lot of options, you can serve this with baked potato, mashed potato, rice, vegetables and so much more. It just depends on what you like on that day.
Can I apply same for wings? 400F for 25min?
Hi Sammy, I would keep the cooking time the same but watch it closely. The skins on the chicken wings should get nice and crispy. I think it would still be great
This looks SO yummy. Can’t wait to try it, however I’ll be using chicken thighs. Thanks for posting.
That should be okay too, Betsy. Please share with us how it goes!
Will do the chicken legs… sounds pretty pretty pretty delicious.
Sounds good, I hope you love it!
Can this marinade be used with fish? For example, salmon? Thank you!
Hi Polina, I haven’t tried that yet to advise. Feel free to experiment and let us know how it goes!
You don’t want to marinate fish for hours with lemon juice in the marinade. Lemon will begin the cooking process with fish.
Hello Natasha,
Cannot wait to make these. They look so delicious! Am going to use thighs or quarters for this. Thank you for sharing.
I can’t wait for you to try it! I hope you love this recipe, Deborah!
Can these be cooked in an air fryer?
Hi Phyllis, I have not tested this in an Air Fryer to advise. One of our readers mentioned trying it but didn’t say how long they left it in for. If you experiment, I would love to know how you like this recipe using an Air Fryer.
I will try this recipe it looks yummy
I hope you love this recipe!
How do you bake skin side when all sides have skin
Hi Beverly, there is usually one side where the chicken skin covers more of the drum.
Looks fabulous!
The nutrition facts says per serving .. means all the 14 drums?
Hi Dan, the serving size reflects the amount that people typically eat or drink so it’s not 14 drums but approximately 1-2.
I love all your recipes, very tasty and delicious 💗
That’s just awesome! Thank you for sharing your wonderful review!
Natasha, love your blog. But, your advertisements chop off many parts of the recipe. 🤦♂️
Hi Glenn, thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site, so we cannot remove those at this time. We find that most people would rather see the ads than pay to see the recipes. I appreciate your feedback, and I hope you love every recipe you try.
I absolutely love your recipes and the way you tell it. Keep up the great work!
Thank you for that wonderful compliment, Reba!
Can I use canola oil?
Hi Anissa, that should work.
Those look positively delicious! On the menu for this weekend!!
I hope you love this recipe, Kimberly!
Sounds so good! Can’t wait to try this one.
I hope you love it, Katie!
I’m amazed at how easy these were! I can’t wait to make them again. And loved the flavor! Thanks for the great recipe.
You’re welcome, Erin! I’m so happy you enjoyed that.
Can chicken thighs be used? If so what adjustments do you recommend?
Hi Mark, I think that would work well with chicken thighs. If you use bone-in-skin-on thighs, you can keep the baking temperature the same. It may be shortened for boneless thighs. I hope you love the recipe!
I love this recipe and so does my family! I was curious about the silpat liner and saw that is was made of fiberglass and silicone?How safe is this?
Hi Linda, it’s made specifically for baking. You can find more info about it in our Amazon Shop Bakeware Section.
Best oven chicken leg recipe. Made this for the 2 of us and it was well received. Tender and tasty.
It did get a little smoky in the house but it was worth it. Making it again soon.
Cost conscious meal. Had it with a nice chopped salad and some white wine.
I’m so happy you enjoyed that. Thank you for sharing that with us, Andrew!
yummy chicken! I will be making this again!
Perfect! Glad you enjoyed this recipe.
Hello! I’m new to your blog. My chicken is marinating and DAMN it smells good. I’m sure it will turn out excellent. Thanks for the recipe xoxo
I hope you love this recipe, Carina!
I fixed this recipe and had a bad time with my smoke detectors going off due to the smoke. Did anyone else have the problem with the smoke this recipe creates? I love the the chicken once it was finished.
Hi Sissy, it may be the oil you’re using. Extra virgin has a lower smoke point, so we don’t use it with high heat cooking. Extra LIGHT olive oil is very mild (pretty much flavorless) and can tolerate heat much better without getting smoky. I hope that helps.
I did purchase the very mild oil.
I used vegetable oil and didn’t have a problem with smoke. By the way the chicken was a big hit with my family
Thank you Natasha for a delicious recipe.
Keep up the good work.
Absolutely amazing! Your recipes have not failed me yet!
Thank you so much, Kisha. I appreciate it!
Hey Natasha, I’m having a hard time finding your moms chicken leg recipe. I could almost swear it was there a few days ago
Hello Kate, I think you are referring to this recipe.
Natasha, I have made so many of your recipes and have yet to be disappointed! I was going to make your mom’s chicken legs until I came across this recipe. Now I can’t decide! Could I add some of these ingredients to HER marinade?
Hi Tricia, I haven’t tried mixing the two, but I imagine it may work. If you experiment, I would love to know how you like that.
I did make this recipe recently and it was fabulous! I just received the the sauce ingredient for your moms recipe from Amazon and will be trying that next. Yum!
Sounds great! I hope you’ll love every recipe that you will try. Thank you for your great review. Tricia!
this is a really tasty recipe but I had to cut down on the salt for health reasons. Still tasted yum! Cheers!
I’m so glad you enjoyed it!
Can you use honey dijon mustard for this recipe?
Hi Irina, I haven’t tied that as a substitution here to advise. If you happen to experiment I would love to know how you like that!
Can these be cooked in an air fryer? I love your chicken wings. Of course cannot do 16 at once.
Hi Phyllis, I have not tested this in an Air Fryer to advise. One of our readers mentioned trying it but didn’t say how long they left it in for. If you experiment, I would love to know how you like this recipe using an Air Fryer!
My kids love this recipe,they even come in kitchen and help. Would not change anything, perfect as it is.But it’s a staple in my house.
That’s so great! It sounds like you have a new favorite!
Hi Natasha
I made the chicken drumsticks with garlic lemon Dijon and parsley on the BBQ. It was so fantastic, a complete taste sensation with very moist chicken too. Many thanks, Mary
You are most welcome, Mary. Thanks for your awesome comments and feedback! I am so glad you loved this recipe.
3rd time making this tonight. This time I added a little more mustard and garlic to the marinade Doing 20 pieces. 10 in the oven and 10 on the grill. 50 min for each method so no timing issues.
Thank you so much for sharing this with us! I’m happy you enjoyed this recipe!
The marinade is awesome but the baking time is too long, mind came out too dry, next time I’ll try on the grill.
Hi Lyuba, make sure not to bake on convection and also, it’s best to leave the skins on or it would need less baking time. I do like a crisper/ dryer exterior on chicken legs, but they can be taken out of the oven earlier as soon as they have cooked through.
Hello Natasha, I have adjusted this recipe to 2 servings using chicken breasts. Can I pan fry them? Thank you! Terri
Hi Terri, the garlic and parsley might burn if you pan fry them. I haven’t tried it myself.
I just put these in the oven and they already smell amazing! I can’t wait for dinner tonight! I’m serving them with rice and roasted brussels sprouts and mushrooms!
I bet your home smells so good right now! I hope you love this recipe!
Your recipes are super! But I have a friend that cannot consume any oil. How to fix a sweet tender chicken without oil or butter? That is what I need to know. Thank you!
Hi Kerry, I haven’t tried making this without any oil or butter. You might consider ghee (clarified butter) if dairy is a concern. If anyone else has tested these without any fat, please let us know.
Check out allergy awesomeness. Her son has a lot of food allergies and I believe she has a good chicken recipe that can be baked which does not require oil or butter. For my son we used his safe milk plus lemon to make a “buttermilk” and coated with break crumbs or similar. Then we fried but she has a bake version.
Hi Natasha, I cant tell you how much I lovexwatching you cook and just love yr recipes.
Question though you used to post on fb the videos of dishes you made and now there is a link that we hv to go to and most times there is no video could you pls tell me where I can find yr videos.
Regards
Maureen
Hi Maureen, all of our videos are on our website. You can search our video archive on our site or find all of our videos on our youtube channel.
I love this marinade and recipe, but I’m concerned about the use of remaining marinade on cooked chicken. It doesn’t sound safe to use the same marinade used on raw chicken on cooked chicken. For that reason, I didn’t use it a second time. Please clarify.
Natasha, I read your instructions wrong. Please ignore my comment. Sorry!
I’m glad you found that answer Diane!
Hi Natasha, can you sub Dijon for another mustard ?
Hi Toni, regular mustard would still work but it will have a different flavor profile (and stronger flavor), so add it to taste.
Just wanted to clarify the salt ?
Is it 1 Tbsp? As written. Or 1 tsp?
It seemed like a lot, but I’m no chef 🙂 just wanted to double check before I made them.
Thanks, love all your recipes
God Bless
Hi Dara, for 4 lbs of chicken legs, 1 Tbsp is a reasonable amount. It is quite a bit of chicken.
What would you substitute the fresh parsley with. Would dry be ok as I don’thane fresh.
Hi Darlene, we prefer the fresh but you sure can! I hope you love this recipe.
Made this for dinner tonight but didn’t have time to marinate it for the six hours but did it for two hours. It was still good, will definitely try it again when I can marinade it longer. Delicious.
Sounds great, Linda! Yes it will be very tasty if you marinate it longer.
I love these drumsticks. I have made them a few times. I was wondering if you could grill them. Thank you!!
Hi Maryann, I haven’t tried grilling them but I bet that would taste amazing! If you try it out, let me know how it goes
I finally got a chance to grill the drumsticks and they turned out soo good! I actually like them a little better on the grill. Thank you for this great recipe!!
Perfect! So glad that you liked it!
The best marinade ever! My 2.5yrs old toddler loves them! So tasty and juicy. What do you serve them with?
Hi Carolyn, there are so good with mashed potatoes, rice or to make it a light meal it goes really well with a salad.
My family loved this recipe! Thanks Natasha for sharing your knowledge and skills 🙂
You are so welcome. I hope you and your family love every recipe that you will try!
I made this for dinner, only using chicken thighs and it was fantastic! I even cooked them skin side down first and there was no burning like I had with other marinades in the oven. I will definitely make this again and use the trick of cooking them skin side down first! Thanks for the two-fer.
I’m so happy you enjoyed that. Thank you for sharing that with us!
hi natasha,
i tried this recipe yesterday and it was really good. my husband loved it!
thank you! im your fan
marcela
That’s just awesome! I’m so glad you enjoyed that.
Thank you for sharing this recipe. I’ve marinated it but didn’t look carefully at the measurements.
Added a pinch of paprika to it too.
I while lemon 🤦♀️3-4 cloves of garlic. Made slits in the legs to absorb the flavour.
Let’s see how it turns out.
I hope you love it! Please share with us how it goes.
Dear Natasha,
Indeed, this marinade is to die for. I’ve been using it in the past few months on chicken drumsticks/wings or with salmon, just like in your recipes.
I was wondering if I could use this marinade for duck legs as well. Would it work, perhaps with an increased cooking time and lower temperature?
Thanks,
Adrian
Hello Adrian, I haven’t tried this recipe with duck yet but I imagine that should work. Please share with us how it goes if you do an experiment!
Needed a new way to make the kid’s drumsticks – they raved! 3, 5, and 7 years old and they gobbled it up.
Hi Brittany! I’m so glad you enjoyed this recipe! That is the best when kids love what we moms make. That’s so great!
So delicious!!!
I just marinated the chicken legs for an hour, then put them on the grill. They came out amazing!!! Even our sons friend loved them. Definitely keeping this recipe in my rotation. Thank you Natasha.
I’m glad that you and your family loved this recipe! Thank you for your great review.
Can you use dry parsley if you don’t have any fresh on hand.
Hi Sully, we prefer the fresh but you sure can! I hope you love this recipe.
I made this per receipt except I added 1/2 cup honey and cooked in the air fryer. They were so delicious and crispy brown.
I’m so happy you enjoyed that. Thank you for sharing that with us!
How long did you cook them in the air fryer?
How long did you air fry for?
I air fried at 400 for a out 25 minutes. I turned them midway and switched the trays because the top tray seems to cook quicker. I checked with thermometer to make sur they were done. They came out very crispy.
That’s so great! Thank you for sharing that with us!
Hi! I’ve got The chicken marinating, I’m looking forward to it. It seems really super salty, and the recipe did call for a tbsp salt! Was that a miss type or does the salt go away in the cooking process? Thanks!
Hi Steph, for 4 lbs of chicken that is just right. We did not find it too salty. I hope you enjoy this recipe.
It’s just in the marinade, most of which gets drained off before cooking. I find it perfectly seasoned exactly as written.
My daughter’s favorite chicken recipe. I just got a Ninja Foodi. Do you think I could air fry these or pressure cook with air crisp to brown?
Hi Rania, I haven’t tried either to advise. If you experiment I would love to know how you like that.
Great marinade, for sure. This might be a silly question but what is the difference between drumsticks and chicken legs? I always thought they meant the same part of the chicken but just by another name?
Thanks for your great feedback! A chicken leg has two parts to it, the drumstick and the thigh. The drumstick is the calf part of the leg, while the thigh is the top part of the leg.
Chicken legs aka leg quarters? “Mom used to say “one mans sh_t is another mans ice cream” hahahha
I don’t think I’ve rated this one yet, but it’s been in regular rotation in my household for quite some time! The best marinade ever! My toddler absolutely loves it and big kids go for seconds and thirds.
Aww, that’s the best! I love it when kids eat what we moms make. That’s so great!