Natasha's Kitchen

natashaskitchen.com · Oct 31, 2017

Baked Chicken Legs with Garlic and Dijon


These chicken legs are baked with a garlic-lemon-dijon marinade that is easy and excellent. The ingredients are simple and just work. Have you tried mustard on chicken? HUBBA HUBBA!

The marinade 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.

P.S. 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!

Ingredients for Baked Chicken Legs:

4 lbs (14 count) Chicken Legs or drumsticks
1/4 cup olive oil (we used light, 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 sea salt)
1/2 tsp black pepper

How to Make Baked Chicken with Garlic and Dijon:

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 silpat liner. Arrange chicken skin-side-down and bring chicken to room temperature 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 1 to 3 minutes or until skins have browned.

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. These chicken legs are so completely amazing!

Print

Baked Chicken Legs with Garlic and Dijon


Prep time: 6 hours Cook time: 50 mins Total time: 6 hours 50 mins
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 Serving: 14 chicken legs

Ingredients

  • 4 to 4½ lbs (14 count) Chicken Legs or drumsticks
  • ¼ cup olive oil (we used light, 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
  • ½ 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.*

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. 3.5.3226

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)!

The post Baked Chicken Legs with Garlic and Dijon appeared first on NatashasKitchen.com.

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