Baked Chicken Legs With Garlic And Dijon
This recipe creates flavorful and tender chicken legs with a simple marinade of garlic and Dijon mustard.
Ingredients:
- 4 bone-in, skin-on chicken legs
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 1 tablespoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking Guide:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- In a small bowl, whisk together olive oil, garlic, Dijon mustard, thyme, paprika, salt, and pepper.
- Place chicken legs in a large bowl and pour the marinade over them. Toss to coat the chicken evenly.
- Arrange the chicken legs on the prepared baking sheet, leaving space between each piece for air circulation.
- Bake for 35-40 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C). Baste the chicken with any leftover marinade halfway through cooking for extra flavor.
- Once cooked through, remove the chicken from the oven and let it rest for 5 minutes before serving. The juices will redistribute, resulting in more tender meat.
Tips:
- For crispier skin, pat the chicken legs dry with paper towels before marinating.
- You can use bone-in, skinless chicken legs for a lighter option. Adjust the cooking time slightly, as boneless chicken legs cook faster.
- Add a squeeze of fresh lemon juice to the marinade for a brighter flavor.
- For a touch of sweetness, add 1 tablespoon of honey or brown sugar to the marinade.
- If you don’t have fresh thyme, use 1/2 teaspoon of dried thyme instead.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Enjoy your delicious and flavorful Baked Chicken Legs With Garlic And Dijon!
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