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The Boat Shed Kitchen

Oven Baked Chicken Legs

These oven baked chicken legs are marinated in a zesty blend of lemon, garlic, Dijon mustard, and fresh herbs, then roasted until the skin turns irresistibly golden and crispy. Perfect for a weeknight dinner or backyard gathering.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6
Calories: 310

Ingredients
  

  • 4 lbs 14 count chicken legs
  • 1/4 cup light olive oil
  • 4 garlic cloves pressed
  • 4 Tbsp chopped fresh parsley
  • 3 Tbsp lemon juice
  • 2 Tbsp Dijon mustard
  • 1 Tbsp salt
  • 1/2 tsp black pepper

Method
 

  1. Whisk together marinade ingredients.
  2. Coat chicken with marinade, pushing some under the skin.
  3. Marinate 6 hours or overnight.
  4. Preheat oven to 400˚F. Arrange chicken on a lined baking sheet, skin-side down.
  5. Bake 25 minutes, flip, and bake 25 more minutes until golden.
  6. Optional: Broil 2–3 minutes for extra crisp skin. Rest briefly and serve.
  7. See full steps with tips & photos → https://theboatshedcafe.com/oven-baked-chicken-legs/

Notes

  • Marinating overnight deepens the flavor beautifully.
  • You can swap parsley for cilantro or rosemary depending on your taste.
  • For a lighter version, reduce the olive oil slightly and skip broiling.