Description
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).
Ingredients
Scale
- 4 lbs 14 count Chicken Legs or drumsticks
- 1/4 cup olive oil
- 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
- Step: In a small bowl, combine all of the marinade ingredients and stir or whisk together until well blended .
- Step: 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.
- Step: Preheat oven to 400หF 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 400หF 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 baking pan after they come out of the oven and serve garnished with freshly chopped parsley if desired.
- Prep Time: 6 hours
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken leg
- Calories: 196 kcal
- Sugar: 0.1 g
- Sodium: 419 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.04 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 12 g
- Cholesterol: 69 mg