Baked Chicken Legs (with Best Marinade)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the Marinade:

¼ cup olive oil

3 tbsp soy sauce

2 tbsp Dijon mustard (or yellow if you prefer)

2 tbsp honey

3 cloves garlic, minced

1 tbsp lemon juice (or vinegar)

1 tsp smoked paprika

1 tsp dried oregano

½ tsp onion powder

Salt & pepper, to taste

Optional: pinch of red pepper flakes for heat

For the Chicken:

6–8 bone-in, skin-on chicken legs (drumsticks)

Fresh herbs for garnish (parsley, thyme, etc.)

 

Instructions:

1. Make the Marinade:
In a large bowl or zip-top bag, whisk together all marinade ingredients until well combined.

2. Marinate the Chicken:
Add chicken legs and coat well in marinade. Cover and refrigerate for at least 2 hours or up to overnight for max flavor.

3. Preheat Oven:
Preheat to 400°F (200°C). Line a baking sheet with foil or parchment, and place a wire rack on top if you want crispier skin.

4. Bake the Chicken:
Remove chicken from marinade, shake off excess, and arrange on rack or baking sheet.
Bake for 35–45 minutes, turning once halfway through, until skin is golden and internal temp reaches 165°F (74°C).

5. Optional Broil:
For extra crispy skin, broil the chicken for the last 2–3 minutes — but keep a close eye on it!

6. Rest & Serve:
Let rest 5 minutes before serving. Garnish with fresh herbs if desired.