Garlic and Dijon Baked Chicken Legs

This is a delicious baked chicken recipe! It would work great on just about any cut of chicken, but legs are becoming a new favorite in this house, for sure. I was able to pick up a good sized box of these through a Raeford Farm chicken pick up a little while ago, and we broke everything up and froze it and have been enjoying it ever since. It was a wonderfully economic way to stock protein during all the uncertainty with food access right now!

These chicken legs are moist, flavorful, and perfectly baked. This was a delicious recipe that I will be most happy to use again! I love anything garlicky especially with the brightness of the lemon. It's a versatile recipe that you can tweak, and serve alongside just about anything!

Garlic and Dijon Baked Chicken Legs

2 lbs (7-8) count chicken legs
1/4 cup olive oil
4 garlic cloves pressed or minced
2 TBS dried parsley
3 TBS lemon juice
2 TBS Dijon mustard
1 tsp salt
1/2 tsp black pepper


  1. Combine everything except the chicken in a small bowl; whisk and taste test. Adjust seasonings if desired.
  2. Pour marinade over chicken legs in a resealable container or ziploc bag. Marinate at least a couple hours, up to overnight.
  3. Preheat oven to 400 degrees. Place a rack on a foil lined baking sheet (makes clean up easier)! You can also just use a silpat lined baking sheet if you don't have or don't want to use a rack. Roast 25 minutes, flip and roast another 25 minutes, until internal temperature reaches 165 degrees.

Recipe from Natasha's Kitchen


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