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
- In a small bowl, combine all of the marinade ingredients and stir or whisk together until well blended .
- 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.
- 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.*
I am trying to make this marinade tonight so the chicken can sit overnight. Can you substitute spicy brown mustard for the Dijon?
That would be fine. I hope you love the recipe!
This recipe looks easy and delicious. I will be trying this recipe.
Thank you 😊
Sounds good! I hope it becomes your new favorite.
why should you not use extra virgin olive oil, what will happen if you do?
Thanks
Mary
Light olive oil has a higher smoke point and handles heat better.
Ive made this and was wondering if this would work on an outdoor grill? Thanks
Hi Mary, I haven’t tried grilling them but I bet that would taste amazing! Here’s what one of my readers wrote: “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!” I hope that helps!
I found 1 tbsp of salt a bit much. I had added potatoes and carrots to the pan which were inedible. Is that measurement correct?
The chicken turned out well.
HI Naz, the measurement is correct but you can adjust to taste. Did you use the full amount of chicken? 1 Tbsp for 4 lbs of chicken legs is a reasonable amount. I haven’t tried tis with adding veggies tot he pan – I wonder if the marinade was overpowering for veggies?
I used a little less chicken as I added the veggies but perhaps you hit it on the nose. The marinade was delicious but likely too much for the veggies. I will try it again and adjust the salt if I make it with veggies again. Thanks!
I hope it works out better this time around.
I don’t have light olive oil, only extra virgin. Should I use canola instead? Thank you
Hi VS, if you don’t have light olive oil on hand, canola will work as a great substitute since it has a mild flavor and high smoke point making it suitable for this recipe. I hope you love it!
Thank you. Just getting the marinade ready for cooking tomorrow!
I’ve made this a few times. It’s a hit. Can I make it with chicken thighs?
Hi Meldy! Yes, see my note above, “ Can I Substitute the Chicken Legs?” Just use a Food thermometer (Amazon affiliate link) to check for doneness.
Hi there! Can you make these ahead and freeze leftovers for later?
Hi Emily, yes you can. You may check the Make-Ahead tips that I have provided in the recipe.
My husband and I both loved this recipe! A real keeper. Marinade the night before in a freezer bag and cook the next day exactly as directed. My husband hates picking up chicken to eat and he requested more the next time I make it.
I’m happy to know that, Marilyn. Thanks a lot for sharing! I hope the both of you will enjoy all the recipes that you will try.
Chicken drumsticks turned out delicious. I will definitely be making this recipe again.
I’m so glad you enjoyed it, Pam!
Can the chicken leg be done in air fryer ? Instead of oven to get crispy?For how long /temp?
Hi Claire, yes it can be done using the air fryer. Please see my Air Fryer Instructions in the recipe.
This recipe lives up to its title of best ever marinade lol. Can’t believe it’s so simple and sooo good- these cook perfectly in the airfryer. P.S. got your cookbook in the mail today!!!
That’s wonderful, Lena! So glad to hear that.
Used drumsticks and bone-in chicken thighs and it turned out amazing! Everyone enjoyed it and sadly no leftovers!
So glad they were a hit!
I am generally not a fan of chicken legs, but this recipe is amazing! So flavorful! Definately making again!!!
I’m so glad you liked it, Kim!
hi natasha. i was planning to make this for school. i just want to ask what did you mean by saying “bake on a rack for crisp skin all around”? thank you.
Hi Ariana! You can make these on a lifted metal rack so that the drumsticks get crisp all around, underneath as well. If you set them directly on the pan, they will sit in the drippings and underneath the drumsticks will not be crisp. Still delicious either way. I hope you love the recipe!
We had these last night. Excellent flavor! Even my husband commented on how flavorful they were! Will be making again and going to experiment with this marinade on other meats, probably start with pork chops!
That’s great, Debi! Thank you for the feedback.
Hi! I didn’t use all the marinade because used 1 pound of chicken. Can the put the leftover marinade in the freezer?
Thank you!
Hi Daniela, I haven’t tried freezing the marinade but I guess it’s fine if it’s just for a couple of days?
Hi. I just looked up your recipe and getting ready to make it. I noticed that I have whole grain garlic Mustard. Can I substitute that for the Dijon?
Hi Yole! Yes, I think that would work fine too.
Was very disappointed with this recipe, an hour is far too much cooking time and the chicken just stewed in my oven and went dry, no flavour
Hi Lesley, we haven’t had that experience, especially with the marinade its a very flavorful meal. I’ve looked through the comments to see if anyone had any similar feedback. I hope you give this a try again soon, I recommend ensuring nothing was substituted with the ingredients or the process.