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.
This post may contain affiliate links. Read my disclosure policy.
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.*
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. 
The nutrition info does not say what the serving size is? 1, 2, 3 drumsticks? Or even the weight per serving would be helpful ie: per 100grams.
Hi MC, a serving size is 1-2 pieces depending on the size of each.
So I first tried this recipe about 6 months ago, and the whole family loves it! I have 3 growing boys and a husband, do I probably make more like 5 lbs of chicken, but I probably make this dinner 3 times a month. And every time there’s not a speck of chicken left over. It’s affordable to make for my crew, it’s easy as long as I remember to start marinating the chicken the night before, and we can’t get enough of it. I’ll continue making this meal for years to come. Thank you for sharing it!
That’s so great, Chris! It sounds like you found a family favorite! I’m so glad to hear this is on regular rotation in your home.
What is the serving size? How many pieces of chicken?
Hi Tara, a serving size is 1-2 pieces depending on the size of each.
Just simply amazing. I did everything according to the recipe and it turned out absolutely amazing. Thanks Natasha for another fave recipe for my household
You’re welcome, Nataliya! Thank you for that wonderful review.
Hi Natasha! I didn’t even realize till I had marinated the chicken that I had bought chicken WINGS. I believe it wouldn’t make a difference in cooking time, but I also wanted to ask and double check with you!
Hi Vanessa, 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
Hi Natasha
Can I use wholegrain mustard for this recipe ?( Baked Chicken leg with garlic n Dijon
Hi Kathy, I haven’t tested it that way but that should work fine.
Truly outstanding! I’d like to try barbecuing them as well.
That’s a great idea! If you experiment that I would love to know how you like it!
Rachel, I would try grilling them first. Bar-B-Queing can be tricky keeping the temp low enough and still get a crisp outside.
Made these for our guests and they were a hit! Super simple and tasty!
I’m so happy to hear that! Thank you for sharing your great review!
Natasha your wonderful! Your recipes & videos are awesome!!! Everything I make of yours for my wife & I is ALWAYS a gr8 meal!!! This dish I have made 3 times now, (tonight will make 4) this is a very delicious low calorie dish that will make anyone look like a chef !!!! Thanku for what you do!!!
Aww that’s the best! Thank you so much for sharing that with me
Delicious and super easy. Because I like to transform leftovers into something else, I chopped up the leftover chicken, including the skin and made wraps with lettuce and chopped tomatoes and tsaziki sauce. They were great and a fabulous lunch the next day.
Thank you so much for sharing your delicious idea!
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!!
I’m so glad to hear that Sherrie! Thank you for that awesome review!
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!
You’re welcome! I’m so happy you enjoyed it Aaron!
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
I’m so glad you enjoyed it, Jane! Thank you for the wonderful review!
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.
I’m so happy to hear that! Thank you for sharing your great review!
Loved it! Thanks for the recipe, kids loved them too
Isn’t it the best when the kids love a meal as much as you! Thank you for that awesome feedback!
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!
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.
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!
That’s just awesome!! Thank you for sharing your wonderful review, Julie!
The flavor of these are to die for. They are simple and everyone loved them. They are a keeper!
That’s so great! It sounds like you have a new favorite, Alli!
LOVE how easy and delicious this recipe is! It was a hit!
I’m so happy you enjoyed that, Jennifer. Thank you for sharing that with us!
Absolutely perfect chicken ! This recipe is a keeper ! Thank you !
You’re welcome! I’m so happy you enjoyed it Cheryl!
Thanks for the tips on making the chicken crisper! I never thought to add marinade while baking and then broiling it.
You’re welcome! I’m so happy you enjoyed it Trang!
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.
Thank you for sharing that! I hope you are able to recreate the chicken you remember from your Grandmother.
Thank you Natasha for this yummy recipe. I got the biggest compliment from several people. The ingredients proportion is perfect! Thanks again!
That’s just awesome, Sophia!! Thank you for sharing your wonderful review.
My drumsticks are in the oven and my house smells amazing, I only had EVO on hand, why does the recipe call for Light Olive Oil not Extra Virgin?
Hi Elena, 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.
My friend accidentally picked up dried parsley instead of fresh. Should I still put it in or leave it out?
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.
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….
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
Could I substitute chicken thighs?
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!
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.
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!
Hi Natasha, what type of side would you recommend to serve the drumsticks with? (Pasta, potatoes, etc.)
Hi Viola! We love this with our creamy mashed potato and a nice salad! I hope you love it!
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!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Jenue!
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
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!
Natasha,
I am having the same issue! I am browsing on my iphone using ios…looking from your facebook posts,
Thanks!
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
Hi Yvonne, thank you for sharing your feedback with me.
This looks amazing and all of the comments seem to agree to just make it as is. I’m ready to make it and all the ingredients are together but 1, the amount of salt. Really? 1Tbsp of salt?
Hi Robin, 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!
Have the legs marinating. Website is ridiculous. I had to get out of Pinterest. and google, still annoying.
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!
I Hope you love that! I look forward to your feedback!
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
Hi Chasity, regular mustard would still work but it will have a different flavor profile (and stronger flavor), so add it to taste.
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! 🍗 🍗 🍗
That’s so great, Hudson! I hope you love it!
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!
Either parsley will work 🙂
Thanks!
Yammy… I just marinate it for 2 hours and it came out perfect… Love it 👍
Thank you Camelia! I’m so glad you enjoyed it! Thank you for the wonderful review!
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?
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!
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.
Thank you for this wonderful review, Tes! We love these also!
Just made this yesterday and it is delicious! Do you think this would make a good marinade for kebobs?
Great question Yelena! I haven’t tried this marinade but it could work! If you experiment please let me know how you like it.
bet it would be yummy with lamb kebobs, because the marinade is so Greek!
Hi Natasha!
Just wondering what would you recommend serving the chicken with? Thanks!
Hi Jane, there are so many options. Have you tried our mashed potatoes recipe and fresh salad recipes yet? Great combination for an awesome dinner!
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.
Thank you for making the recipe and for the review 😀
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
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! 🙂
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!! 🙂
Your music is like music to my ears Roxanne 😁. Thank you for such a nice review.
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!
I’m happy to hear how much everyone enjoys the recipe Vicky! Thanks for sharing your amazing review!
This really was very very good. Perfect w a Provençal rosé.
I’m glad you enjoy the recipe Ryan, thanks for sharing!
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!
I’m happy to hear how much you and your family enjoy the recipe! Thanks for sharing your excellent review Ginka!
I don’t have Dijon Mustard, but Honey Mustard. Will that work
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!
Is 1 Tbsp of salt correct?
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! 🙂
Ok thank you! It was a bit on the salty side for me. Maybe I will cut it back next time.
You’re welcome Lisa!
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 👍
I’m happy to hear their just as tasty as leftovers! Thanks for sharing your outstanding review Alena!
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.
My pleasure Yvonne! I’m glad to hear how much you love the recipe. Thanks for sharing your excellent review!
Have you tried doing it with cilantro instead of parsley?
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! 🙂
Alright! Thank you 🙂 I’m excited to try this!
You’re welcome Ciara! Please let me know how it turns out if you decide to try it!
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! 😉 😁
That’s great to hear! Thanks for sharing your fantastic review! 🙂
So excited to try this dish tonight, its been marinating all day. Thank you for helping me to enjoy cooking again!
I’m so glad to hear that! I hope you LOVE this recipe 🙂
Not crazy about this recipe. Doesn’t wow me like some of your other recipes. It s very easy for sure.
Hi Eleni, it does improve the flavor with longer marinating if that helps 🙂 I would love to hear which recipes have been your favorites! 🙂
I agree. I marinated this for 2 days! It was tender and flavorful!
I’m happy to hear that! Thanks for sharing!
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.
Absolutely awesome!
Glad we agree Elizabeth! 🙂
I have trouble retaining moisture in chicken legs when I bake them. Any suggestions?
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 🙂
Hi Natasha! Great recipe! Just tried it last night. Did it turn out well on the whole chicken as well?
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 🙂
I’m not a big fan of anything but chicken breasts and would really love to try it. Maybe less cooking time?
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.
So delish. Your website is so helpful in finding new meals.
I’m happy to hear you’re enjoying the recipes Holly! Thanks for following!
Is it possible to replace the olive oil with something other than oil?
Hi Lana, I really haven’t tried it with anything else. Maybe melted butter?
I use avocado oil for everything or grape seed oil.
Do you think skin on, bone in chicken thighs would work?
Hi Maryann, yes I think that would work great 🙂
Amazing recipe! It’s a new family favorite- thanks!
You’re welcome Melissa! I’m glad your family enjoys the recipe as much as mine does! Thanks for sharing!
Can I use parchment paper instead of foil?
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.
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 ☺️
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 🙂
How would a bit of paprika go with this?
I’m going to try this during the coming week.
Vincent, paprika should work well in this recipe.
How about half thighs and half legs? Would this increase or alter total cooking time>
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 🙂
Can you use this recipe for chicken wings?
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.
How long would you cook for drumsticks?
Hi Tiffany, I did use chicken drumsticks in this recipe. Did you mean to ask about a different cut of chicken?
My household is not a fan of chicken legs. Is it possible to try this with chicken thighs?
Hi Shantrell, yes I think that will work great!
I’d like to know if I can use skinless chicken, or would it come out better with the skin?
Jo-Ann, I would recommend leaving the skin to prevent drumsticks from getting too dry.
This looks incredible! Yum!
It’s a popular recipe for good reason! I hope you love it Lisa!
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?
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).
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.
I’m glad you love the recipe Janet! Thanks for sharing your great review!
The first words of my husband when he took a bite: “Wow, that’s good chicken!” Thanks again for another great recipe!
You’re welcome Marta! I’m happy to hear that! Thanks for sharing your great review!
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.
My pleasure Tania! I’m glad you enjoy the recipe! Thanks for sharing your great review with other readers!
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!
You’re welcome Zina! I’m glad to hear you enjoy the recipe! Thanks for sharing your great review with other readers!
These sound delish…how do you think this would work with chicken thighs?
Thanks!
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!
Can you use boneless/skinless chicken breast?
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.
You make me want to try mustard on chicken, Natasha. I am seriously drooling over these chicken legs. They look so good!
Thank you for that amazing compliment!! 🙂
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!
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
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!
Please let me know what you think!! 🙂
This was really good, thanks. Just a note that if anyone has ‘normal’ tastebuds that don’t get subjected to a ton of salt, the tablespoon is WAY too much. I used a teaspoon and it was not under-salted. There are so many other flavours going on, it seems a waste to cover it with salt. Otherwise, very good!
Thank you so much for sharing that with me.
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!
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