Baked Chicken Legs with Best Marinade
User Reviews
5
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Prep Time
6 hrs
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Cook Time
50 mins
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Total Time
6 hrs 50 mins
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Servings
14 chicken legs or drumsticks
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Calories
179 kcal
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Course
Main Course, Dinner
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Cuisine
American
Baked Chicken Legs with Best Marinade
Description
The method starts by blending all marinade ingredients, including lemon juice and Dijon mustard for brightness and slight acidity, then coating chicken legs thoroughly. Marinating for at least six hours or overnight deepens the flavor and helps tenderize. The chicken is baked skin-side-down first to render fat and then turned skin-side-up to crisp the skin. A final broil adds extra color and texture to the surface.
The dish delivers tender meat and flavors enhanced by garlic and parsley freshness. The marinade encourages the seasoning to seep under the skin for richer taste. Served simply, these chicken legs can accompany vegetables or salad for a balanced meal.
An optional note mentions using pan drippings brushed back on the chicken after baking to boost lemony flavor. The recipe suggests discarding excess oil and marinade juice post-cooking for easier cleanup and less fat.
Ingredients
- 4 lbs chicken leg or drumstick, 14 count
- 1/4 cup olive oil (Use light oil, not extra virgin)
- 4 garlic pressed or minced, cloves
- 4 Tbsp parsley finely chopped, fresh
- 3 Tbsp lemon juice from 1 large
- 2 Tbsp Dijon mustard
- 1 Tbsp salt (we use fine sea salt)
- 1/2 tsp black pepper
Instructions
- In a small bowl, combine all of the marinade ingredients and stir or whisk together until well blended .
- 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.
- 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.*
Notes
- For added flavor, brush baked chicken legs with the lemony pan drippings before serving.
- Discard excess oil and marinade left in the baking pan after cooking to avoid excess grease.
- Use light olive oil rather than extra virgin olive oil to avoid bitterness in the marinade.
- Marinate the chicken for at least six hours or overnight, turning once to coat evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14chicken legs or drumsticks
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 68mg | 23% |
| Sodium | 419mg | 17% |
| Potassium | 165mg | 4% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 11mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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