Baked Chicken Legs with Lemon Herb Marinade Recipe
Tender and flavorful baked chicken legs marinated in a zesty blend of olive oil, garlic, fresh parsley, lemon juice, and Dijon mustard, then oven-baked to crispy perfection. Perfect for a family dinner with minimal prep and maximum taste.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 6 hours 50 minutes
- Yield: 14 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
For the Chicken and Marinade
- 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
- 2 tsp fine sea salt
- 1/2 tsp black pepper
Instructions
- Prepare the marinade: In a small bowl, combine olive oil, pressed garlic, chopped fresh parsley, lemon juice, Dijon mustard, sea salt, and black pepper. Stir or whisk together until all ingredients are well blended.
- Marinate the chicken: Place the chicken legs into a large mixing bowl or a large Ziploc bag. Pour the prepared marinade over the chicken and toss thoroughly with your hands to ensure even coating, pushing some marinade under the skin for enhanced flavor. Cover with plastic wrap and refrigerate for 6 hours or overnight, tossing the chicken once during this time for even marination.
- Preheat the oven and prepare chicken: Preheat your oven to 400˚F (204˚C). Line a rimmed baking sheet with foil or a Silpat mat. Arrange the marinated chicken legs skin-side-down on the prepared baking sheet and let them come to room temperature as the oven heats.
- Bake the chicken: Brush the chicken legs with any remaining marinade. Bake in the center of the oven at 400˚F for 25 minutes with the skin-side down to ensure juiciness.
- Flip and continue baking: After 25 minutes, turn the chicken legs skin-side-up and bake for an additional 25 minutes to brown the skin and fully cook the chicken.
- Optional broil for crispier skin: For extra crispy skin, broil the chicken on high for 2 to 3 minutes or until the skin has browned to your liking. Keep a close eye to prevent burning.
- Serve: Remove from the oven and let the chicken rest a few minutes before serving to lock in moisture.
Notes
- Marinating overnight intensifies the flavors but 6 hours is sufficient for good taste.
- Use light olive oil rather than extra virgin to avoid bitterness when baked at high heat.
- Broiling is optional but recommended for the crispiest skin.
- Make sure chicken legs reach an internal temperature of 165˚F (74˚C) for safe consumption.
- To save cleanup, line the baking sheet with foil or a silicone mat.
