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Baked Chicken Legs with Best Marinade
Juicy chicken legs are marinated in a flavorful mixture of light olive oil, garlic, parsley, lemon, and Dijon mustard, then roasted until tender with crisp, browned skin. Marinating for at least 6 hours, preferably overnight, gives the chicken its best flavor.
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Ingredients
- 4 lb chicken legs or drumsticks (Pat dry before marinating; skin-on preferred)
- 0.25 cup light olive oil (Use light oil, not extra-virgin olive oil)
- 4 garlic (Pressed or minced cloves)
- 4 tbsp fresh parsley (Finely chopped; additional parsley may be used for garnish)
- 3 tbsp lemon juice (Juice from 1 large lemon)
- 2 tbsp Dijon mustard
- 2 tsp fine sea salt
- 0.5 tsp black pepper (Ground)
Steps
- 1
Pat the chicken legs dry with paper towels. This helps the marinade adhere and encourages the skin to become crisp.
- 2
In a small bowl, combine the light olive oil, pressed or minced garlic, chopped parsley, lemon juice, Dijon mustard, sea salt, and black pepper. Stir or whisk until the marinade is well blended.
- 3
Place the chicken legs in a large mixing bowl or large resealable plastic bag. Pour the marinade over the chicken.
- 4
Toss the chicken with the marinade until every piece is evenly coated. Gently push some of the marinade under the skin of each leg for deeper flavor.
- 5
Cover the bowl with plastic wrap, or seal the bag, and refrigerate for at least 6 hours and preferably overnight. Toss the chicken once during marinating so the seasoning remains evenly distributed.
- 6
Preheat the oven to 400°F (200°C). Line a rimmed baking sheet completely with foil or use a silicone baking mat for easier cleanup.
- 7
Arrange the marinated chicken legs skin-side-down on the prepared baking sheet. Let them come toward room temperature while the oven finishes preheating.
- 8
Brush the chicken legs with any extra marinade remaining in the bowl. Discard any remaining marinade that has contacted the raw chicken after this point.
- 9
Bake the chicken in the center of the oven at 400°F (200°C) for 25 minutes with the skin-side-down.
- 10
Carefully turn each chicken leg over so the skin faces up. Return the pan to the oven and bake for an additional 25 minutes, until the chicken is cooked through and the juices run clear. For food safety, verify that the thickest part reaches at least 165°F (74°C).
- 11
For extra-crispy, browned skin, switch the oven to high broil and broil the chicken for 2 to 3 minutes, watching closely so the skin browns without burning.
- 12
Brush the cooked chicken with some of the lemony pan drippings, if desired. Garnish with freshly chopped parsley and serve hot.
Notes
For extra-crispy skin all around, bake the chicken on a rack set over the lined baking sheet before broiling. Much of the oil, marinade, and salt collects in the pan and is discarded, so actual consumed nutrition may be lower than the ingredient-based estimates. Refrigerate cooked chicken, covered, for up to 4 days. An air-fryer variation is to cook at 375°F (190°C) for 20–25 minutes, flipping halfway through and working in batches as needed; cook to at least 165°F (74°C).
Nutrition per serving
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