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Baked Chicken Legs with Garlic and Dijon

Baked Chicken Legs with a garlic-lemon-dijon marinade that is easy and excellent. The chicken marinade ingredients are simple and just work. Have you tried mustard on chicken?

Chicken recipes are a staple in my kitchen because they are quick, easy and inexpensive. If you love chicken, the Chicken Tetrazzini is a must-try along with this easy Chicken Pesto Pasta, or Chicken Alfredo Pasta.

Baked Chicken Legs on Baking Sheet garnished with parsley

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Baked Chicken Legs Recipe:

The marinade on these baked chicken legs 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.

Baked Chicken Legs recipe with garlic, lemon and dijon

Ingredients for Baked Chicken Legs:

  • Chicken Legs or drumsticks
  • Olive oil (we used light, not extra virgin)
  • Garlic cloves, pressed or minced
  • Fresh parsley (flat-leaf or Italian)
  • Lemon juice from 1 large lemon
  • Dijon mustard
  • Salt and black pepper

Ingredients for baked chicken legs

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 Chicken Marinade: Stir together the chicken marinade ingredients.

The best chicken marinade in a bowl

2. Marinate the Chicken: Transfer chicken legs to a large mixing bowl or a large Ziploc bag. Pour the marinade over the chicken and toss by hand to evenly coat chicken. Cover with plastic wrap and marinate, stirring once while marinating.

Step by step how to marinate chicken

3. Bake Chicken Legs: Preheat oven and line a rimmed baking sheet with foil or silpat liner. Arrange chicken skin-side-down. Brush chicken legs with any extra marinade left in the mixing bowl. Bake at 400˚F skin side down, then turn the chicken legs over and bake additional time skin-side-up.

Baked chicken legs before and after baking

How Long To Bake Chicken Legs:

These bone-in chicken legs do take a little bit longer to bake than boneless chicken, but the chicken is so juicy and the skin becomes crisp and irresistible.

To be sure the chicken is fully baked, cook until the internal temperature reaches 165 degrees on an instant-read thermometer or about 50 minutes, as directed in the recipe.

If you want to make this recipe with a different type of chicken you’ll want to adjust the cooking time slightly.

  • Chicken breasts: 25-30 minutes
  • Chicken tenderloins: 15-20 minutes
  • Bone-in chicken thighs: 35-45 minutes
  • Boneless chicken thighs: 20-25 minutes

Perfectly baked chicken legs

Tips For Oven-Baked Chicken Legs

  • 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!
  • 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.
  • Push some of the marinade under the skin of each chicken leg for a richer flavor
  • Check for doneness with a reliable thermometer (done at 165˚F)
  • For crispier skin, broil on high heat 2 to 3 minutes or until skins have browned.

More Oven-Baked Chicken Recipes

Baked Chicken Legs with Garlic and Dijon

4.93 from 39 votes
Prep Time: 6 hours
Cook Time: 50 minutes
Total Time: 6 hours 50 minutes
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
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: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $7-$9
Keyword: baked chicken legs
Calories: 179 kcal
Servings: 14 chicken legs or drumsticks

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
  • 1/2 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.*

Recipe 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.

Note: Much of the oil and marinade 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. 

Nutrition Facts
Baked Chicken Legs with Garlic and Dijon
Amount Per Serving
Calories 179 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 68mg23%
Sodium 419mg18%
Potassium 165mg5%
Protein 12g24%
Vitamin A 160IU3%
Vitamin C 3.1mg4%
Calcium 11mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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

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)!

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Sherrie Busswood
    August 16, 2019

    This recipe is so good and so easy! Thank you! Made it last night for a big family dinner and everyone was asking for seconds. I used a combination of drumsticks and bone in chicken thighs and marinated them for 24 hours. Delicious!! Reply

    • Natashas Kitchen
      August 16, 2019

      I’m so glad to hear that Sherrie! Thank you for that awesome review! Reply

  • Aaron
    August 9, 2019

    My wife and I love your receipes and videos. We’ve made several (all of which we enjoyed), but this is my first comment. Made this recipe using bone-in thighs and it was absolutely amazing!! I have two very picky teenage boys who have completely different tastes and the BOTH loved it! Making it again tonight, only I’m going to through them on a hot grill after they are done to try and get that skin even crispier (didn’t do the broil thing last time). Thank you! Reply

    • Natashas Kitchen
      August 9, 2019

      You’re welcome! I’m so happy you enjoyed it Aaron! Reply

  • Jane E. Marko
    August 8, 2019

    Yum, yum and yum. I sometimes make ‘drum sticks as a quick meal for my husband and me. This recipe really stepped it up. It will be my go-to from now on.
    Thanks,
    Jane Reply

    • Natashas Kitchen
      August 8, 2019

      I’m so glad you enjoyed it, Jane! Thank you for the wonderful review! Reply

  • baltisraul
    August 8, 2019

    I steamed the legs for 13 min then brushed on the marinade to start roasting the legs. Roasted at 360 for 40 min and 3 min under the broiler. The cooking method was the only thing I changed. Juicy on the inside and really nice and crisp outside. We loved these drumsticks a lot. Reply

    • Natashas Kitchen
      August 8, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Nat
    August 7, 2019

    Loved it! Thanks for the recipe, kids loved them too Reply

    • Natashas Kitchen
      August 8, 2019

      Isn’t it the best when the kids love a meal as much as you! Thank you for that awesome feedback! Reply

  • Terri Landry
    August 7, 2019

    Love your recipes and videos…. in this recipe you add it’s best to marinate at least 6 hours or more for best flavor. I thought that marinades with lemon shouldn’t be too long as it turns meat funky? Please advise as I trust you! Reply

    • Natasha
      August 7, 2019

      Hi Terri, that is more of a concern with seafood and steak but this amount of lemon juice for the amount of chicken won’t cause any problems. Reply

  • Julie Blanner
    August 6, 2019

    This marinade is delicious, so flavorful! And you’re right the house did smell amazing as it was cooking. This is going to be my go to recipe for game days this season! Reply

    • Natashas Kitchen
      August 6, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Julie! Reply

  • Alli
    August 6, 2019

    The flavor of these are to die for. They are simple and everyone loved them. They are a keeper! Reply

    • Natashas Kitchen
      August 6, 2019

      That’s so great! It sounds like you have a new favorite, Alli! Reply

  • Jennifer
    August 6, 2019

    LOVE how easy and delicious this recipe is! It was a hit! Reply

    • Natashas Kitchen
      August 6, 2019

      I’m so happy you enjoyed that, Jennifer. Thank you for sharing that with us! Reply

  • Cheryl S
    August 6, 2019

    Absolutely perfect chicken ! This recipe is a keeper ! Thank you ! Reply

    • Natashas Kitchen
      August 6, 2019

      You’re welcome! I’m so happy you enjoyed it Cheryl! Reply

  • Trang
    August 5, 2019

    Thanks for the tips on making the chicken crisper! I never thought to add marinade while baking and then broiling it. Reply

    • Natashas Kitchen
      August 6, 2019

      You’re welcome! I’m so happy you enjoyed it Trang! Reply

  • Allen Roberts
    August 5, 2019

    My Grandmother, Hazel, used to make a tangy baked chicken leg dish like this. For over 20 years I have been trying to recreate it. It was garlicy, somewhat sweet, bbq-ish and very tangy. I believe, now, that its salt, garlic, paprika (not smoked) tomato paste, and enough brown sugar to get the ingredients bitterness toned down. Baked the same way as your recipe I bet I can get it to taste like her’s. Thank you. If you know of any improvements please let me know. You are free to use this recipe anyway you wish. Reply

    • Natasha
      August 6, 2019

      Thank you for sharing that! I hope you are able to recreate the chicken you remember from your Grandmother. Reply

  • Sophia
    June 2, 2019

    Thank you Natasha for this yummy recipe. I got the biggest compliment from several people. The ingredients proportion is perfect! Thanks again! Reply

    • Natashas Kitchen
      June 3, 2019

      That’s just awesome, Sophia!! Thank you for sharing your wonderful review. Reply

  • Tiffany F.
    April 19, 2019

    My friend accidentally picked up dried parsley instead of fresh. Should I still put it in or leave it out? Reply

    • Natasha
      April 19, 2019

      Hi Tiffany, you can still use dried in the recipe, but use about 1/3 to 1/4 of the amount called for in the recipe so you would use slightly more than 1 Tbsp. Reply

  • Zoya
    April 4, 2019

    Hi natasha m big fan of u n urs recipes as well… Thanks for sharing yummiest recipes with us…. love U… Zoya Ali from Pakistan stay blessed…. Reply

    • Natashas Kitchen
      April 4, 2019

      Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles! Reply

  • Kathy Ranger
    March 23, 2019

    Could I substitute chicken thighs? Reply

    • Natashas Kitchen
      March 23, 2019

      Hi Kathy! I think that would work well on 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! Reply

  • Elena Kolyesnykova
    March 15, 2019

    Would this work with butter?
    I accidentally used butter thinking of the salmon marinade u use. Should I redo it with oil or will butter also work? Thank you. Reply

    • Natashas Kitchen
      March 15, 2019

      Hi Elena, Let me know how that turns out! I tried it oil myself and would love to know if it turned out with butter! Reply

  • Viola
    March 14, 2019

    Hi Natasha, what type of side would you recommend to serve the drumsticks with? (Pasta, potatoes, etc.) Reply

  • Jenue
    February 23, 2019

    My family loves this marinade on full size chicken wings smoked on our grill! Thank you for the recipe. You are so much fun to follow!! Reply

    • Natashas Kitchen
      February 23, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us, Jenue! Reply

  • Yelena
    January 9, 2019

    Dear Natasha,
    I love you blog and visit very often. Lately, I’ve noticed you have so many pop up ads and often it makes the page collapse, which is frustrating if I’m trying to look up a recipe. I’m sure I’m not the only one who’s experienced it, maybe you could do something about it.
    Sincerely,
    Yelena Reply

    • Natasha
      January 11, 2019

      Hi Yelena, we haven’t changed anything so I’m not sure why that is happening. We shouldn’t have any popup ads. Can you let me know where you saw them (on mobile, desktop or ipad?) If it is on mobile, sometimes it is an issue with your phones internet connection affected by some kind of malware? I’m not sure but I will absolutely pass this message along to my tech team and see if we can put a stop to any possible pop-ups. If you could let me know desktop or mobile and the browser, that would be very helpful. Thank you so much! Reply

      • Rebecca
        February 10, 2019

        Natasha,
        I am having the same issue! I am browsing on my iphone using ios…looking from your facebook posts,
        Thanks! Reply

      • Yvonne
        August 6, 2019

        WONDERFUL RECIPES…but yes, the popup ads are horrific!! Sometimes I just have to wait for all those annoying ads to load so I can see the recipe!! I am now just copying and putting in my recipe book – but it used to be nice, going directly to your site and viewing the recipes along with your videos. This happens on both my laptop and phone  Reply

        • Natashas Kitchen
          August 7, 2019

          Hi Yvonne, thank you for sharing your feedback with me. Reply

  • Alex
    December 30, 2018

    Hello Natasha,
    Thank you for sharing your recipes and we so loved them. It’s really heavenly those recipes I got from your videos. I will try your chicken legs with dijon mustard for new years eve and chicken avocado salad as well.

    Thanks again Natasha! Reply

    • Natashas Kitchen
      December 31, 2018

      I Hope you love that! I look forward to your feedback! Reply

  • Chasity
    December 19, 2018

    I used regular mustard thinking it was the same as Dijon. Will it still taste the same? Haven’t baked yet it’s in fridge still Reply

    • Natasha
      December 19, 2018

      Hi Chasity, regular mustard would still work but it will have a different flavor profile (and stronger flavor), so add it to taste. Reply

  • Hudson Jack
    November 29, 2018

    I love this idea… chicken legs and thighs are ALWAYS on sale and I’m always looking for recipes that help with the weekly budget! We’re entertaining for a football party this weekend so I’m going to make these… winning… both reasonably priced and full, of yummy flavors! 🍗 🍗 🍗 Reply

    • Natashas Kitchen
      November 29, 2018

      That’s so great, Hudson! I hope you love it! Reply

  • Inna
    November 21, 2018

    This was a great recipe! I’ve also made the onion/mayo drumsticks and that was delicious as well 🙂

    In the photo it looks like you used Italian parsley. Does it matter (regular parsley vs. Italian?)

    Thank you! Reply

  • Camelia
    September 19, 2018

    Yammy… I just marinate it for 2 hours and it came out perfect… Love it 👍 Reply

    • Natashas Kitchen
      September 19, 2018

      Thank you Camelia! I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Meghan
    September 15, 2018

    Natasha! Your site has been so helpful in my journey to learn to cook for my Russian husband. <3 Thank you for all you do! You’ve got a great palate. I rely enjoy your cooking style. :]

    I want to make this for Sunday dinner tomorrow, but it’s been so hot here, do you think this would work in a crockpot? Reply

    • Natashas Kitchen
      September 15, 2018

      Hi Meghan! I honestly haven’t tried this recipe in a crock pot. I feel like the cook and finish won’t be the same. If you experiment I would love to know how you like this recipe! Reply

  • TesB
    September 2, 2018

    This was spot on for my southern Sunday dinner. We had a crowd of about 20, so I tripled the marinade recipe to cover 30 legs and 15 wings. I saved the pan drippings for an awesome gravy. I used rosemary and thyme instead of parsley and really enjoyed it.
    Yum. My family thanks you. Reply

    • Natashas Kitchen
      September 3, 2018

      Thank you for this wonderful review, Tes! We love these also! Reply

  • Yelena
    July 28, 2018

    Just made this yesterday and it is delicious! Do you think this would make a good marinade for kebobs? Reply

    • Natashas Kitchen
      July 28, 2018

      Great question Yelena! I haven’t tried this marinade but it could work! If you experiment please let me know how you like it. Reply

    • Patricia A. Garcia
      January 3, 2019

      bet it would be yummy with lamb kebobs, because the marinade is so Greek! Reply

  • Jane
    June 18, 2018

    Hi Natasha!

    Just wondering what would you recommend serving the chicken with? Thanks! Reply

  • LFK
    June 2, 2018

    Hi,

    The legs were delicious! At the end of the 2nd 25 minutes of cooking, I read the temperature using my instant rad thermometer, and they registered around 195 to 200. This is higher than what I target for chicken, but the dark meat proved pretty reslient. I might play with cooking time to bring the temperature down to 160, relying on broiling to to crisp up the skin. Reply

  • Roxanne Pynn
    May 25, 2018

    HI there,
    I love all mustards, dijon being my fave! Can’t wait to try it tomorrow night as I will set them in the marinade tonight. I am wondering if you have ever tried grilling them though? I also love the BBQ taste that meats can take on 😉 and it’s hot outside so instead of turning the oven on I thought I would try grilling.

    Thanks for any feedback!

    Roxanne Reply

    • Natasha
      May 25, 2018

      Hi Roxanne, I haven’t tried grilling them but I bet that would taste amazing! If you try it out, let me know how it goes! 🙂 Reply

      • Roxanne Pynn
        May 29, 2018

        Hi Natasha,
        I grilled them and they were AMAZING! My family kept making humming sounds while eating them haha! Grilled at 400F for 25 minutes, flipping every 5 min’s. A bit tedious but so worth it. Your marinade I marinated over night) was the best I have found in a very long time. Thank you for sharing it!! 🙂 Reply

        • Natasha
          May 29, 2018

          Your music is like music to my ears Roxanne 😁. Thank you for such a nice review. Reply

  • Vicky
    April 25, 2018

    I LOVE this recipe! It’s my go to baked chicken recipe…. I use it with chicken thighs a lot! Perfect for company too! So many compliments when I serve it! Reply

    • Natasha's Kitchen
      April 25, 2018

      I’m happy to hear how much everyone enjoys the recipe Vicky! Thanks for sharing your amazing review! Reply

    • Ryan
      May 19, 2018

      This really was very very good. Perfect w a Provençal rosé. Reply

      • Natasha's Kitchen
        May 20, 2018

        I’m glad you enjoy the recipe Ryan, thanks for sharing! Reply

  • Ginka M.
    April 23, 2018

    Added dill to the marinade and kept the drumsticks in it for a little longer than 24 hours. So much flavor! Delicious, the whole family loved it, will make it again! Reply

    • Natasha's Kitchen
      April 23, 2018

      I’m happy to hear how much you and your family enjoy the recipe! Thanks for sharing your excellent review Ginka! Reply

  • Sam
    April 12, 2018

    I don’t have Dijon Mustard, but Honey Mustard. Will that work Reply

    • Natasha
      natashaskitchen
      April 12, 2018

      Hi Sam, I do think honey mustard would still work well in this baked chicken drumsticks recipe. It will be a little milder and sweeter. I hope you love it! Reply

  • Lisa
    April 3, 2018

    Is 1 Tbsp of salt correct? Reply

    • Natasha
      natashaskitchen
      April 3, 2018

      Hi Lisa, yes for 4 lbs of chicken that is correct. We use sea salt so if you are using a table salt, it would be ok to cut it back just slightly since table salt granules are smaller, but it is a lot of chicken! 🙂 Reply

      • Lisa
        April 3, 2018

        Ok thank you! It was a bit on the salty side for me. Maybe I will cut it back next time. Reply

        • Natasha's Kitchen
          April 3, 2018

          You’re welcome Lisa! Reply

  • Alena
    March 21, 2018

    Hi Natasha, just wanted to point out that these drumsticks tasted just as delicious and flavorful 2 days later after I took them out of the fridge, as fresh from the oven. I was too lazy to warm them up and ate them cold. They were very good 👍 Reply

    • Natasha's Kitchen
      March 21, 2018

      I’m happy to hear their just as tasty as leftovers! Thanks for sharing your outstanding review Alena! Reply

  • yvonne
    March 15, 2018

    best drumsticks i’ve ever had. i didn’t marinate first and used a lot of extra garlic. i patted the legs dry before applying the sauce. thanks for the recipe. Reply

    • Natasha's Kitchen
      March 15, 2018

      My pleasure Yvonne! I’m glad to hear how much you love the recipe. Thanks for sharing your excellent review! Reply

  • Ciara
    February 16, 2018

    Have you tried doing it with cilantro instead of parsley? Reply

    • Natasha
      natashaskitchen
      February 16, 2018

      Hi Ciara, I haven’t so I’m not sure how it would meld with the dijon but I think it could work – would be a good experiment! 🙂 Reply

      • Ciara
        February 16, 2018

        Alright! Thank you 🙂 I’m excited to try this! Reply

        • Natasha's Kitchen
          February 16, 2018

          You’re welcome Ciara! Please let me know how it turns out if you decide to try it! Reply

  • Ksusha. A
    January 19, 2018

    Yummy!
    I usually marinade with mayo garlic and salt but Im glad I found this new great marinade for drums since we have them pretty often.
    Thank you!
    (P.S. my husband hates anything mustard. I didn’t tell him what is in the marinade and he loved it! 😉 😁 Reply

    • Natasha's Kitchen
      January 19, 2018

      That’s great to hear! Thanks for sharing your fantastic review! 🙂 Reply

  • 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

      • Ksusha. A
        January 19, 2018

        I agree. I marinated this for 2 days! It was tender and flavorful! Reply

        • Natasha's Kitchen
          January 19, 2018

          I’m happy to hear that! Thanks for sharing! Reply

        • Eleni
          January 19, 2018

          I had them marinated overnight, but this chicken drumssticks one just isnt for me or my family. I followed the recipe exactly. However, I love most of your recipes, such as the salmon, pana cotta, chicken soup with spiral pasta noodles-so yummy, the salads…just to name a few. I was about to give up cooking and order take out everyday for my family until I tried your recipes. The videos definitely help since I have never cooked before. Now i have a few recipe to use through out the week. The three cheese lasagna is the best I have ever had!!! Even my extremely picky eater 7yro daughter raved about it. I had it for a whole week. 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

  • Holly
    December 4, 2017

    So delish. Your website is so helpful in finding new meals. Reply

    • Natasha's Kitchen
      December 4, 2017

      I’m happy to hear you’re enjoying the recipes Holly! Thanks for following! Reply

  • Lana
    November 30, 2017

    Is it possible to replace the olive oil with something other than oil? Reply

    • Natasha
      natashaskitchen
      December 1, 2017

      Hi Lana, I really haven’t tried it with anything else. Maybe melted butter? Reply

      • Anastasiya
        February 7, 2018

        I use avocado oil for everything or grape seed oil. Reply

  • Maryann
    November 26, 2017

    Do you think skin on, bone in chicken thighs would work? Reply

    • Natasha
      natashaskitchen
      November 27, 2017

      Hi Maryann, yes I think that would work great 🙂 Reply

  • Melissa
    November 22, 2017

    Amazing recipe! It’s a new family favorite- thanks! Reply

    • Natasha's Kitchen
      November 22, 2017

      You’re welcome Melissa! I’m glad your family enjoys the recipe as much as mine does! Thanks for sharing! Reply

  • Dana
    November 17, 2017

    Can I use parchment paper instead of foil? Reply

    • Natasha
      natashaskitchen
      November 18, 2017

      Hi Dana, yes absolutely! You might skip the broiling at the very end since the high heat is risky for the parchment to catch on fire. Reply

  • Mohi
    November 16, 2017

    I love this recipe just like I love every other recipe on your blog!! I just wish you had a russian versions too, my mom is crazy about your recipes but she doesn’t speak english and I always have to translate lol. I am sure other people are wishing the same thing ☺️ Reply

    • Natasha
      natashaskitchen
      November 16, 2017

      Hi Mohi, I have looked into that and it would be too difficult to develop and maintain. We simply do not have the man power to do it 🙂 Reply

  • Vincent
    November 12, 2017

    How would a bit of paprika go with this?
    I’m going to try this during the coming week. Reply

    • Natasha
      natashaskitchen
      November 12, 2017

      Vincent, paprika should work well in this recipe. Reply

  • kathy b
    November 11, 2017

    How about half thighs and half legs? Would this increase or alter total cooking time> Reply

    • Natasha
      natashaskitchen
      November 11, 2017

      Hi Kathy, I would keep the cooking time the same if they are all cooking at the same time to ensure the chicken legs are fully cooked. The skins on the chicken wings should get nice and crispy. I think it would still be great 🙂 Reply

  • Missy
    November 10, 2017

    Can you use this recipe for chicken wings? Reply

    • Natasha
      natashaskitchen
      November 10, 2017

      I haven’t tried that but I think it would still work for chicken wings. You will probably bake faster though since chicken wings are smaller.  Reply

  • Tiffany
    November 9, 2017

    How long would you cook for drumsticks? Reply

    • Natasha
      natashaskitchen
      November 9, 2017

      Hi Tiffany, I did use chicken drumsticks in this recipe. Did you mean to ask about a different cut of chicken? Reply

      • SHANTRELL ROYSTER
        March 17, 2018

        My household is not a fan of chicken legs. Is it possible to try this with chicken thighs? Reply

        • Natasha
          natashaskitchen
          March 17, 2018

          Hi Shantrell, yes I think that will work great! Reply

  • Jo-Ann
    November 8, 2017

    I’d like to know if I can use skinless chicken, or would it come out better with the skin? Reply

    • Natasha
      natashaskitchen
      November 8, 2017

      Jo-Ann, I would recommend leaving the skin to prevent drumsticks from getting too dry. Reply

  • November 7, 2017

    This looks incredible! Yum! Reply

    • Natasha's Kitchen
      November 7, 2017

      It’s a popular recipe for good reason! I hope you love it Lisa! Reply

  • Yuliya
    November 5, 2017

    This recipe looks so delious 🙂 I want to make this recipe with chicken breast. Do you think it will taste better to put the chicken breast in the oven or to fry them? Reply

    • Natasha
      natashaskitchen
      November 5, 2017

      Hi Yulya, I prefer to sauté chicken breast since it can so easily get overcooked. If you do sautee, serve with some of the pan juices spooned over the top. If baking chicken breast, this is what I usually follow: Preheat oven to 450˚F. Oil a casserole dish. Add chicken in a single layer (chicken should not be over-crowded or touching). Brush remaining marinade over the tops of chicken. Bake 10 minutes, turn chicken over and bake another 5 minutes, turn chicken over then broil 2 minutes to lightly brown top. Bake until an instant-read meat thermometer registers at 165˚F (timing depends on how thick chicken is). Reply

  • Janet
    November 2, 2017

    Delicious! I didn’t know if I would like them since I am not a mustard fan but these are over the top scrumptious. My only regret is I didn’t make more. Reply

    • Natasha's Kitchen
      November 2, 2017

      I’m glad you love the recipe Janet! Thanks for sharing your great review! Reply

  • Marta
    November 2, 2017

    The first words of my husband when he took a bite: “Wow, that’s good chicken!” Thanks again for another great recipe! Reply

    • Natasha's Kitchen
      November 2, 2017

      You’re welcome Marta! I’m happy to hear that! Thanks for sharing your great review! Reply

  • Tania
    November 2, 2017

    Made it for lunch today and it’s a keeper!! Most of the work is done ahead of time. So it all comes together very quickly. Thank you for another great recipe. Reply

    • Natasha's Kitchen
      November 2, 2017

      My pleasure Tania! I’m glad you enjoy the recipe! Thanks for sharing your great review with other readers! Reply

  • Zina P
    October 31, 2017

    I checked your site today and had chicken legs in the fridge. . In a hurry, I only marinated them for 3 1/2 hours and forgot salt. I can only say, these were outstanding even with the shortened marinate and no salt. Always fantastic recipes Natasha…..thank you again! Reply

    • Natasha's Kitchen
      October 31, 2017

      You’re welcome Zina! I’m glad to hear you enjoy the recipe! Thanks for sharing your great review with other readers! Reply

    • Diane
      November 1, 2017

      These sound delish…how do you think this would work with chicken thighs?
      Thanks! Reply

      • Natasha
        natashaskitchen
        November 1, 2017

        Hi Diane, I think that would work well on 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! Reply

  • Melanie
    October 31, 2017

    Can you use boneless/skinless chicken breast? Reply

    • Natasha
      natashaskitchen
      October 31, 2017

      Hi Melanie, 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. Reply

  • October 31, 2017

    You make me want to try mustard on chicken, Natasha. I am seriously drooling over these chicken legs. They look so good! Reply

    • Natasha
      natashaskitchen
      October 31, 2017

      Thank you for that amazing compliment!! 🙂 Reply

  • October 31, 2017

    Ok, no to the mustard idea. Actually, I’ve never tried mustard at all, I have this weird condiment issue. But these legs look fantastic, right up my husbands alley. He’s always telling me, as we are from Buffalo, NY that he’s “DYING” to order chicken wings. And I keep thinking to myself…yup, you’re going to be dying if you keep eating fried foods! Reply

    • Natasha
      natashaskitchen
      October 31, 2017

      Oh but it pairs so well with chicken when it is baked, and really doesn’t taste like mustard. You don’t think “mustard” when you take a bite – it’s just really awesome flavor! Have I convinced you? Also, dijon mustard is much more pleasant than yellow mustard – if you have an aversion to yellow mustard, you should try dijon. I’m working really hard to convince you here! lol Reply

      • LC
        November 3, 2017

        I feel the same way as Laura. I detest mustard, I can’t even smell it. However, my husband likes it and if you say that we don’t really think “mustard” then I will believe you! I will try this tomorrow and hopefully I will like it! Reply

        • Natasha's Kitchen
          November 3, 2017

          Please let me know what you think!! 🙂 Reply

      • Maryann
        March 26, 2019

        Hi! What could I substitute lemon juice for?
        I can’t wait to try your recipe! I’m a fan of your chicken soup recipe! Reply

        • Natashas Kitchen
          March 26, 2019

          Hi Maryann! The marinade needs the lemon acidity. I haven’t tested this but possibly try it with half the amount vinegar? If you experiment please let me know how you like that Reply

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