Baked Chicken Legs with Garlic and Dijon

Baked Chicken Legs with a garlic-lemon-dijon marinade that is easy and excellent. The chicken marinade ingredients are simple and just work. Have you tried mustard on chicken?

Chicken recipes are a staple in my kitchen because they are quick, easy and inexpensive. If you love chicken, the Chicken Tetrazzini is a must-try along with this easy Chicken Pesto Pasta, or Chicken Alfredo Pasta.

Baked Chicken Legs on Baking Sheet garnished with parsley

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Baked Chicken Legs Recipe:

The marinade on these baked chicken legs 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.

Baked Chicken Legs recipe with garlic, lemon and dijon

Ingredients for Baked Chicken Legs:

  • Chicken Legs or drumsticks
  • Olive oil (we used light, not extra virgin)
  • Garlic cloves, pressed or minced
  • Fresh parsley (flat-leaf or Italian)
  • Lemon juice from 1 large lemon
  • Dijon mustard
  • Salt and black pepper

Ingredients for baked chicken legs

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 Chicken Marinade: Stir together the chicken marinade ingredients.

The best chicken marinade in a bowl

2. Marinate the Chicken: Transfer chicken legs to a large mixing bowl or a large Ziploc bag. Pour the marinade over the chicken and toss by hand to evenly coat chicken. Cover with plastic wrap and marinate, stirring once while marinating.

Step by step how to marinate chicken

3. Bake Chicken Legs: Preheat oven and line a rimmed baking sheet with foil or silpat liner. Arrange chicken skin-side-down. Brush chicken legs with any extra marinade left in the mixing bowl. Bake at 400˚F skin side down, then turn the chicken legs over and bake additional time skin-side-up.

Baked chicken legs before and after baking

How Long To Bake Chicken Legs:

These bone-in chicken legs do take a little bit longer to bake than boneless chicken, but the chicken is so juicy and the skin becomes crisp and irresistible.

To be sure the chicken is fully baked, cook until the internal temperature reaches 165 degrees on an instant-read thermometer or about 50 minutes, as directed in the recipe.

If you want to make this recipe with a different type of chicken you’ll want to adjust the cooking time slightly.

  • Chicken breasts: 25-30 minutes
  • Chicken tenderloins: 15-20 minutes
  • Bone-in chicken thighs: 35-45 minutes
  • Boneless chicken thighs: 20-25 minutes

Perfectly baked chicken legs

Tips For Oven-Baked Chicken Legs

  • 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!
  • 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.
  • Push some of the marinade under the skin of each chicken leg for a richer flavor
  • Check for doneness with a reliable thermometer (done at 165˚F)
  • For crispier skin, broil on high heat 2 to 3 minutes or until skins have browned.

More Oven-Baked Chicken Recipes

Baked Chicken Legs with Garlic and Dijon











4.89 from 26 votes

Prep Time: 6 hours

Cook Time: 50 minutes

Total Time: 6 hours 50 minutes

Baked Chicken Legs recipe with garlic, lemon and dijon. An easy and excellent chicken marinade with so much flavor. Learn the secret to great chicken legs! | natashaskitchen.com

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

Calories: 179 kcal

Servings: 14 chicken legs or drumsticks

  • 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
  • 1 Tbsp salt
  • 1/2 tsp black pepper
  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.*

*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.

Note: Much of the oil and marinade will end up in the bottom of the pan and discarded after baking which makes it difficult to gauge the nutrition facts on this recipe. 

Nutrition Facts

Baked Chicken Legs with Garlic and Dijon

Amount Per Serving

Calories 179 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 3g19%

Cholesterol 68mg23%

Sodium 419mg18%

Potassium 165mg5%

Protein 12g24%

Vitamin A 160IU3%

Vitamin C 3.1mg4%

Calcium 11mg1%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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)!