These oven-baked chicken legs are incredibly juicy on the inside with golden, crisp skin on the outside.

Marinated in a savory mix of garlic, lemon juice, Dijon mustard, and fresh herbs, each bite bursts with flavor.

Whether it’s for a weeknight dinner or a backyard get-together, this recipe is always a hit!

Why You’ll Love This Recipe

Deep flavor – The marinade seeps under the skin for extra juicy chicken.

Minimal effort – Just marinate, bake, and enjoy.

Crowd-pleaser – Everyone loves drumsticks, from kids to adults.

Meal prep friendly – Marinate ahead and bake when ready.

Naturally gluten-free – No flour or breadcrumbs needed.

What You’ll Need (Ingredient Highlights)

Chicken legs – Skin-on drumsticks provide juicy meat and crispy skin.

Olive oil – Use light olive oil for a clean taste and even cooking.

Garlic – Freshly minced or pressed for bold flavor.

Fresh parsley – Adds brightness and herbaceous notes.

Lemon juice – Balances richness with acidity.

Dijon mustard – Adds depth and subtle tang.

Salt & black pepper – Essential for seasoning.

Pro Tips Before You Start

Marinate overnight – More time means deeper flavor.

Tuck marinade under the skin – This infuses the chicken throughout.

Bring to room temp before baking – Ensures even cooking.

Line your baking sheet – Foil or silicone liners make cleanup a breeze.

Don’t skip broiling – It makes the skin crisp and golden

How to Make Oven-Baked Chicken Legs

Step 1: Make the Marinade

In a small bowl, whisk together olive oil, pressed garlic, chopped parsley, lemon juice, Dijon mustard, salt, and black pepper until well combined.

Step 2: Marinate the Chicken

Place the chicken legs in a large mixing bowl or zip-top bag.

Pour the marinade over the chicken and use your hands to coat each piece thoroughly.

Gently lift the skin and push some marinade underneath for maximum flavor.

Cover and refrigerate for at least 6 hours or overnight, turning the chicken once during marinating.

Step 3: Prep for Baking

Preheat your oven to 400˚F.

Line a large rimmed baking sheet with foil or a silicone baking mat.

Remove chicken from the fridge and arrange the drumsticks skin-side down on the baking sheet.

Let them come to room temperature as the oven heats.

Brush with any remaining marinade.

Step 4: Bake the Chicken

Bake the chicken at 400˚F for 25 minutes, skin-side down.

Then, flip the drumsticks skin-side up and bake for another 25 minutes until the internal temperature reaches 175˚F and the skin is golden.

Step 5: Broil for Crispy Skin (Optional)For extra crispy skin, broil the chicken on high for 2–3 minutes until the tops are browned to your liking.

Keep a close eye to prevent burning.

What to Serve It With

Roasted baby potatoes or garlic mashed potatoes

A simple green salad or coleslaw

Steamed broccoli or grilled asparagus

Rice pilaf or herbed couscous

Warm dinner rolls or cornbread

Variations / Substitutions

Use chicken thighs – Bone-in, skin-on thighs work great too.

Add heat – Mix in some chili flakes or hot sauce to the marinade.

Make it smoky – Add a dash of smoked paprika for a deeper flavor.

Fresh herbs swap – Try rosemary or thyme instead of parsley.

No mustard? – Substitute with Greek yogurt or a splash of vinegar.

Storage & Leftovers

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze cooked and cooled chicken for up to 3 months.

Reheat: Reheat in a 350˚F oven for 10–12 minutes or until warmed through and crispy.

FAQs

Can I grill instead of bake?
Absolutely! Grill over medium heat for 20–25 minutes, turning occasionally.

How do I know when the chicken is done?
Use a meat thermometer. The internal temp should reach 175°F near the bone.

Can I use boneless chicken?
Yes, but reduce the baking time to avoid overcooking.

What’s the best way to marinate evenly?
Use a zip-top bag and massage the marinade into the meat.

Flip the bag halfway through.

Can I prep this ahead of time?
Yes! You can marinate the chicken up to 24 hours in advance.

Does the skin need to stay on?
The skin helps retain moisture and crisp up beautifully, but you can remove it after baking if preferred.

How do I make it low sodium?
Reduce the salt in the marinade and skip added salty seasonings.

Final Thoughts

These baked chicken legs are proof that simple ingredients can deliver maximum flavor.

The marinade is zesty, garlicky, and just a touch tangy, while the chicken roasts up juicy with beautifully crisp skin.

Whether you’re hosting dinner or need an easy meal prep protein, this recipe always delivers.

The Boat Shed Kitchen