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 BBQ Chicken Thighs – saucy and delicious
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
- 2 tsp 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.*
Notes
Nutrition Per Serving
Filed Under
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.