Baked Chicken Legs with Garlic, Lemon, and Dijon Marinade Recipe
This Baked Chicken Legs recipe features tender and flavorful chicken drumsticks marinated in a zesty blend of garlic, lemon juice, Dijon mustard, and fresh parsley. The marinade infuses the meat with rich flavors enhanced by a long marinating time. Baked to perfection at 400˚F, this dish offers crispy skin and juicy meat, making it an easy and delicious meal option perfect for any occasion.
- Prep Time: 6 hours
- Cook Time: 50 minutes
- Total Time: 6 hours 50 minutes
- Yield: 14 chicken legs
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken
- 14 chicken legs or drumsticks (4 lbs)
Marinade
- 1/4 cup olive oil (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
- 2 tsp fine sea salt
- 1/2 tsp black pepper
Instructions
- Prepare the Marinade: In a small bowl, whisk together olive oil, minced garlic, fresh parsley, lemon juice, Dijon mustard, sea salt, and black pepper until well combined.
- Marinate the Chicken: Place the chicken legs in a large mixing bowl or resealable ziploc bag. Pour the marinade over the chicken and use your hands to toss and coat each leg thoroughly, pushing some of the marinade underneath the skin to enhance flavor. Cover the bowl with plastic wrap or seal the bag and refrigerate to marinate for at least 6 hours, ideally overnight, tossing once during the marinating period.
- Preheat Oven and Prepare Baking Sheet: About 30 minutes before baking, preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil or a Silpat liner for easy cleanup. Arrange the chicken legs skin-side-down on the baking sheet and allow them to come to room temperature while the oven heats.
- Bake Chicken (First Phase): Brush the chicken legs with any remaining marinade. Bake in the center of the preheated oven for 25 minutes with skin-side-down. This helps render the fat and keeps the meat juicy.
- Bake Chicken (Second Phase): After 25 minutes, flip the chicken legs so they are skin-side-up. Continue baking for an additional 25 minutes to crisp the skin and fully cook the chicken.
- Optional Broil for Extra Crispiness: For even crispier skin, broil the baked chicken legs on high for 2 to 3 minutes, watching carefully to avoid burning, until the skin is nicely browned.
- Serve: Remove the chicken from the oven and optionally brush with the flavorful lemony drippings collected in the pan. Garnish with fresh chopped parsley if desired. Serve warm.
Notes
- For enhanced flavor, brush the chicken legs with the lemony sauce drippings from the baking pan after cooking.
- Discard excess oil, marinade, and salt that accumulate at the bottom of the pan after baking to reduce greasiness.
- Marinating longer (overnight) significantly improves the depth of flavor.
- This recipe yields crispy, flavorful chicken with a moist interior without frying or grilling.