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Baked Chicken Legs (with Best Marinade)

Baked Chicken Legs with the best garlic-lemon-dijon marinade that is easy and excellent. Roasting the chicken legs results in crispy skin and a juicy center.

Baked Chicken Legs on Baking Sheet garnished with parsley

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Chicken is on the regular rotation at our house. We love chicken dinners like Chicken Tetrazzini, our favorite Chicken Parmesan, and Chicken Alfredo Pasta because they are simple, tasty, and inexpensive.

Why You’ll Love this Chicken Recipe

There’s something so comforting and welcoming about the aroma of Roast Chicken in the kitchen, and you’ll get compliments on these chicken legs before they even come out of the oven.

The marinade really makes this recipe. Have you tried mustard on chicken? It’s mouthwatering. Everything about this recipe is good from the tasty marinade and easy prep to the juicy dark meat center and crisp salty chicken skin.

Baked Chicken Legs recipe with garlic, lemon and dijon

The Best Chicken Marinade

Here’s our secret – we use the same marinade on our famous Baked Salmon. We were thrilled to find out it’s amazing on chicken as well. P.S. This also happens to be low carb, paleo, and keto-friendly.

  • Olive oil – we used light oil which has a higher smoke point, not extra virgin
  • Garlic – pressed or finely minced cloves
  • Parsley – flat-leaf or Italian parsley
  • Lemon juice – freshly squeezed is best.
  • Mustard – Dijon mustard adds great depth of flavor
  • Salt and black pepper – season generously as some of the marinade is lost to the baking sheet.
Ingredients for baked chicken legs

How to Make Baked Chicken Legs

Chicken legs are our favorite because they are dark meat so they naturally have great flavor. Coat them in this amazing marinade and these may just be the tastiest chicken drumsticks you’ve had.

1. Make the Marinade: Stir together all of the marinade ingredients in a bowl.

The best chicken marinade in a bowl

2. Marinate the Chicken: Place chicken legs in a large mixing bowl or a large Ziploc bag. Pour the marinade over the chicken and toss by hand to evenly coat the chicken and get some of it under the skins. Cover with plastic wrap and marinate for 6 hours or overnight, turning the legs once.

Step by step how to marinate chicken

3. Bake Chicken Legs: Preheat the oven and line a rimmed baking sheet with foil or a Silpat liner. Arrange chicken skin-side-down. Brush chicken legs with any extra marinade left in the mixing bowl. Bake 25 minutes at 400˚F skin side down, then turn the chicken legs over and bake another 25 minutes.

For Extra Crispy Skin: bake on a rack for crisp skin all around then broil on high heat for 2 to 3 minutes until the skins have browned.

Baked chicken legs before and after baking

Air Fryer Instructions

Air fry chicken legs at 375˚F for 20-25 minutes, flipping the chicken halfway through. Cook until the internal temperature reaches at least 165˚F. You’ll need to cook in batches for most air fryers to keep them in a single layer so air can circulate. 

Can I Substitute the Chicken Legs?

If you want to make this recipe with different cuts of chicken, you’ll want to adjust the timings and cook to a safe internal temperature of 165 degrees on an instant-read thermometer. If using chicken breast or tenderloins, cut the marinating time in half.

  • Chicken breasts: bake for 25-30 minutes
  • Chicken tenderloins: bake 15-20 minutes
  • Bone-in, skin-on thighs: bake 45- 50 minutes
  • Boneless chicken thighs: bake 20-25 minutes

Serve With

Perfectly baked chicken legs

Tips For Oven-Baked Chicken Legs

  • Pat dry chicken: use paper towels to pat dry chicken before applying marinade.
  • Give it time to marinate: The secret to excellent chicken legs is lengthy marinating (at least 6 hours and ideally overnight). For even more flavor, massage the marinade under the skin of each chicken leg.
  • Use the pan drippings: brush chicken with the lemony sauce drippings in the baking pan after they come out of the oven.

For Easy Cleanup: line the baking sheet fully with foil before baking to avoid scrubbing the pan.

Make-Ahead

  • Refrigerate – cooked chicken can be stored covered and refrigerated for up to 4 days.
  • Re-Heating – place leftover cooked chicken in the oven or air fryer at 375˚F until warmed through.

More Chicken Recipes

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Baked Chicken Legs with Best Marinade

4.98 from 275 votes
Author: Natasha of NatashasKitchen.com
Baked Chicken Legs recipe with garlic, lemon and dijon. An easy and excellent chicken marinade with so much flavor. Learn the secret to great chicken legs! | natashaskitchen.com
Baked Chicken Legs recipe with garlic, lemon and dijon. An easy and excellent chicken marinade with so much flavor. The longer you marinate this, the better (at least 6 hours and ideally overnight).
Prep Time: 6 hours
Cook Time: 50 minutes
Total Time: 6 hours 50 minutes

Ingredients 

Servings: 14 chicken legs or drumsticks
  • 4 lbs 14 count Chicken Legs or drumsticks
  • 1/4 cup olive oil, (Use light oil, not extra virgin)
  • 4 garlic cloves, pressed or minced
  • 4 Tbsp fresh parsley, finely chopped
  • 3 Tbsp lemon juice from 1 large lemon
  • 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 extra flavor, brush chicken legs with the lemony sauce drippings in the baking pan after they come out of the oven and serve garnished with freshly chopped parsley if desired.
Note: Much of the oil, marinade and salt will end up in the bottom of the pan and discarded after baking which makes it difficult to gauge the nutrition facts on this recipe. 

Nutrition Per Serving

179kcal Calories12g Protein13g Fat3g Saturated Fat68mg Cholesterol419mg Sodium165mg Potassium160IU Vitamin A3.1mg Vitamin C11mg Calcium0.6mg Iron
Nutrition Facts
Baked Chicken Legs with Best Marinade
Amount per Serving
Calories
179
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
68
mg
23
%
Sodium
 
419
mg
18
%
Potassium
 
165
mg
5
%
Protein
 
12
g
24
%
Vitamin A
 
160
IU
3
%
Vitamin C
 
3.1
mg
4
%
Calcium
 
11
mg
1
%
Iron
 
0.6
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dinner, Main Course
Cuisine: American
Keyword: baked chicken legs
Skill Level: Easy
Cost to Make: $7-$9
Calories: 179

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Emily
    December 5, 2023

    Hi there! Can you make these ahead and freeze leftovers for later?

    Reply

    • Natasha's Kitchen
      December 5, 2023

      Hi Emily, yes you can. You may check the Make-Ahead tips that I have provided in the recipe.

      Reply

  • Marilyn Stiles
    November 8, 2023

    My husband and I both loved this recipe! A real keeper. Marinade the night before in a freezer bag and cook the next day exactly as directed. My husband hates picking up chicken to eat and he requested more the next time I make it.

    Reply

    • Natasha's Kitchen
      November 8, 2023

      I’m happy to know that, Marilyn. Thanks a lot for sharing! I hope the both of you will enjoy all the recipes that you will try.

      Reply

  • Pam G
    November 4, 2023

    Chicken drumsticks turned out delicious. I will definitely be making this recipe again.

    Reply

    • Natashas Kitchen
      November 4, 2023

      I’m so glad you enjoyed it, Pam!

      Reply

  • Claire Traupmann
    October 29, 2023

    Can the chicken leg be done in air fryer ? Instead of oven to get crispy?For how long /temp?

    Reply

    • Natasha's Kitchen
      October 29, 2023

      Hi Claire, yes it can be done using the air fryer. Please see my Air Fryer Instructions in the recipe.

      Reply

  • Lena
    October 3, 2023

    This recipe lives up to its title of best ever marinade lol. Can’t believe it’s so simple and sooo good- these cook perfectly in the airfryer. P.S. got your cookbook in the mail today!!!

    Reply

    • NatashasKitchen.com
      October 3, 2023

      That’s wonderful, Lena! So glad to hear that.

      Reply

  • Colleen
    September 21, 2023

    Used drumsticks and bone-in chicken thighs and it turned out amazing! Everyone enjoyed it and sadly no leftovers!

    Reply

    • NatashasKitchen.com
      September 21, 2023

      So glad they were a hit!

      Reply

  • Kim K
    August 22, 2023

    I am generally not a fan of chicken legs, but this recipe is amazing! So flavorful! Definately making again!!!

    Reply

    • NatashasKitchen.com
      August 22, 2023

      I’m so glad you liked it, Kim!

      Reply

  • Ariana
    August 2, 2023

    hi natasha. i was planning to make this for school. i just want to ask what did you mean by saying “bake on a rack for crisp skin all around”? thank you.

    Reply

    • NatashasKitchen.com
      August 2, 2023

      Hi Ariana! You can make these on a lifted metal rack so that the drumsticks get crisp all around, underneath as well. If you set them directly on the pan, they will sit in the drippings and underneath the drumsticks will not be crisp. Still delicious either way. I hope you love the recipe!

      Reply

  • Debi
    July 12, 2023

    We had these last night. Excellent flavor! Even my husband commented on how flavorful they were! Will be making again and going to experiment with this marinade on other meats, probably start with pork chops!

    Reply

    • NatashasKitchen.com
      July 12, 2023

      That’s great, Debi! Thank you for the feedback.

      Reply

  • Daniela Mosca
    June 14, 2023

    Hi! I didn’t use all the marinade because used 1 pound of chicken. Can the put the leftover marinade in the freezer?

    Thank you!

    Reply

    • Natasha's Kitchen
      June 15, 2023

      Hi Daniela, I haven’t tried freezing the marinade but I guess it’s fine if it’s just for a couple of days?

      Reply

  • Yole
    May 18, 2023

    Hi. I just looked up your recipe and getting ready to make it. I noticed that I have whole grain garlic Mustard. Can I substitute that for the Dijon?

    Reply

    • NatashasKitchen.com
      May 18, 2023

      Hi Yole! Yes, I think that would work fine too.

      Reply

    • Lesley Sutton
      August 18, 2023

      Was very disappointed with this recipe, an hour is far too much cooking time and the chicken just stewed in my oven and went dry, no flavour

      Reply

      • Natashas Kitchen
        August 18, 2023

        Hi Lesley, we haven’t had that experience, especially with the marinade its a very flavorful meal. I’ve looked through the comments to see if anyone had any similar feedback. I hope you give this a try again soon, I recommend ensuring nothing was substituted with the ingredients or the process.

        Reply

  • Bruria
    May 14, 2023

    Hi
    I have only chicken thighs boneless skinless and chicken breast.
    I already marinated them.
    How should I cook them?

    Reply

    • NatashasKitchen.com
      May 14, 2023

      Hi Bruria! You can use the search bar at the top of the page to look through my other recipes that uses chicken thighs or chicken breast.

      Reply

      • Bruria
        June 16, 2023

        I made the recipe with chicken breast and chicken thighs boneless skinless and it came out delicious.

        Reply

        • NatashasKitchen.com
          June 17, 2023

          That’s wonderful, Bruria! Thank you for sharing.

          Reply

    • Katrina Applewhaite
      May 18, 2023

      Can I put these in the slow cooker? With what liquid? Thank you.

      Reply

      • Natashas Kitchen
        May 18, 2023

        Hi Katrina, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.

        Reply

  • Graham
    May 12, 2023

    This is one of the best chicken recipe I have ever tried. I used legs not drumsticks and marinated them for 24hours. The result was moist and wonderfully flavoursome.
    We had the rest cold with a salad the next day.

    Reply

    • Natashas Kitchen
      May 12, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, Graham!

      Reply

  • Sarah Foltz
    May 11, 2023

    Very good! I use quite a few of Natasha’s Kitchen recipes and I knew this would be a winner. I sprinkled parmesan cheese on the warm legs and enjoyed them. Really I rolled the the the leg in Parmesan !!

    Reply

    • Natasha's Kitchen
      May 11, 2023

      Hello Sarah, thanks so much for your trust. I hope you’ll love all the recipes that you will try!

      Reply

  • Michelle
    April 13, 2023

    I thought the chicken was too salty. I was worried it would be too salty when I read the recipe but decided to give it a shot. Could have been because I marinated the chicken for too long? It was probably close to 24 hours as I wanted it to marinade overnight. Otherwise the flavor was nice but next time I’ll cut the salt in half.

    Reply

    • Natasha
      April 14, 2023

      Hi Michelle, if you are cutting down the amount of chicken I would recommend reducing the salt, otherwise as written it is about 3/4 tsp of salt per pound which is pretty common for skin-on chicken legs. That said, you can cut it down if you prefer less salt. You are correct that with lengthy marinating this would become more flavorful and tender as it marinates. This recipe is written for baking right away and produces a crisp salty skin which we really enjoy but again, you can cut it down to 2 tsp or even half if you prefer.

      Reply

    • Natasha
      April 21, 2023

      What happens when you use extra virgin olive oil? I’m just noticing the note for light olive oil. Extra virgin is all I have at the moment. I guess we’ll see how it turns out.

      Reply

      • Natashas Kitchen
        April 21, 2023

        Hi Natasha, Extra Virgin Olive Oil is likely to get a bit smoky since it has a lower smoke point! It’s best to use a higher smoke point oil.

        Reply

  • Steph
    April 10, 2023

    I never (and I mean never) leaving ratings on recipes – mostly due to laziness, but I had to leave a rating for this recipe.
    It is, by far, *THEE BEST* marinade I have ever tried. Ever. Both of my kids asked that I make these drumsticks again probably ten times within 5 minutes. I’ve never seen them eat so fast. It’s truly that good.

    Reply

    • Natasha's Kitchen
      April 10, 2023

      We appreciate your great comments and review, Steph. Thank you!

      Reply

  • Karen
    April 8, 2023

    Made these tonight with drumsticks and thighs. Followed directions and broiled for 5 minutes and came out delish!! Loving your recipes. Thank you for not putting a million ingredients in your recipes, they are easy and delish!!

    Reply

    • NatashasKitchen.com
      April 8, 2023

      You’re very welcome, Karen! I’m glad you love the recipes.

      Reply

  • Patti Gaetan
    April 5, 2023

    I’m going to try this with boneless Chicken thighs, love the dark meat.

    Reply

    • Natashas Kitchen
      April 5, 2023

      I hope you love it, Patti!

      Reply

  • Barbara Rucci
    April 3, 2023

    Hi, can I use Chicken wings instead? Not a fan of dark meat. Also, how many carbs are in this recipe? It’s not listed.
    Love your recipes.
    Barbara

    Reply

    • Natasha's Kitchen
      April 3, 2023

      Hi Barbara, I bet that could work with chicken wings. I would keep the cooking time the same but watch it closely. The skins on the chicken wings should get nice and crispy. I think it would still be great. I don’t have the carb count here but this happens to be low-carb, paleo, and keto-friendly.

      Reply

  • Lil
    March 27, 2023

    Can chicken wings be substituted? Adjusting the time if necessary. I’ve used many of your recipes with great success.

    Reply

    • Natashas Kitchen
      March 27, 2023

      Hi Lil, I bet that could work with chicken wings. I would keep the cooking time the same but watch it closely. The skins on the chicken wings should get nice and crispy. I think it would still be great.

      Reply

  • Jewell Giedroyce
    March 21, 2023

    Made this last night for dinner with 10 chicken legs and it was so delicious! I used sea salt and broiled it about 5 minutes after cooking it about 40 minutes. The lemon juice, garlic and Dijon mustard gave it such a wonderful flavor that I look forward to making it again!

    Reply

    • NatashasKitchen.com
      March 21, 2023

      That’s wonderful, Jewell! I’m so glad you loved the recipe.

      Reply

  • Giovanna
    March 13, 2023

    Omg absolutely AMAZING. I didn’t change a thing and the chicken was so moist and flavorful. We baked 12 of them and grilled 2 and both ways it was absolutely delicious. Definitely saving this one!

    Reply

    • Natasha's Kitchen
      March 13, 2023

      Thank you for following the recipe as it is. Great to know that you loved it a lot!

      Reply

  • Christine
    March 12, 2023

    This was very good and I will make it again I did not add any salt as my husband is stage 3 kidney failure and salt is not allowed. Still very good.

    Reply

    • NatashasKitchen.com
      March 12, 2023

      Thank you for sharing, Christine! 🙂

      Reply

  • Małgosia
    March 5, 2023

    This is an excellent recipe. I have used dijon mustard in marinades for salmon or pork, but never chicken, so this is a revelation for me. Tired of the same, zillion-ingredient chicken marinade, I was looking for something new and fresh, and this is it. Very simple, very flavorful. (Definitely not too salty for me). Thanks, Natasha! PS Great for teenage, beginner-level chefs to try their hand at. It would be very difficult to mess this one up.

    Reply

    • NatashasKitchen.com
      March 5, 2023

      Thank you so much for sharing. I’m glad you love the recipe. 🙂

      Reply

  • Kasia
    March 3, 2023

    I made this with chicken thighs since that is what I had on hand. My husband cooked it on the bbq. So delicious! My youngest daughter is quite picky with her food & she ate it up! Would add a bit more garlic & lemon next time. I served it with a side of rice & Natasha’s Beet Arugula salad. So yummy!

    Reply

    • Natashas Kitchen
      March 4, 2023

      Thank you so much for sharing that with me, Kasia! I’m so glad you enjoyed it!

      Reply

  • Joanne
    January 29, 2023

    I made the chicken for dinner tonight…it was excellent! Served it with mashed potatoes, broccoli and butternut squash. My family loved it. Thank you!

    Reply

    • Natasha's Kitchen
      January 29, 2023

      You’re most welcome. Happy to know that your family enjoyed them!

      Reply

  • Jane
    January 21, 2023

    For me, this turned out very well. I added extra garlic. Natasha, did you ever “do” the keto diet? My husband is on it right now and I am starting in two days.
    If you did do it, how was it? How deprived should I be prepared to feel?
    If I can eat recipes like this marinated chicken, I don’t feel too deprived!

    Reply

    • NatashasKitchen.com
      January 21, 2023

      Hi Jane! I’m glad you loved the recipe. I have some keto recipes on my website that you might enjoy, you can search them by clicking on “recipes” in the menu above.

      Reply

  • George
    January 16, 2023

    This was disgusting. I followed this recipe to the last line on the recipe. Chicken was not that great. I’ll stick to my grandma’s grecian chicken recipe.

    Reply

    • NatashasKitchen.com
      January 16, 2023

      Hi George, I’m sorry to hear that. Can you be more specific as to what the issue was with the recipe? I’m more than happy to help trouble shoot or correct if there is an issue.

      Reply

  • Ewa
    January 5, 2023

    Hi Natasha. You are my favorite 5 stars cook. Whatever I need , you already have the recipe. Can I use the chicken drumsticks marinate for chicken wings? The drumsticks were delicious.

    Reply

    • Natashas Kitchen
      January 5, 2023

      Thank you for that wonderful compliment, Ewa! That should work with wings! I would keep the cooking time the same but watch it closely. The skins on the chicken wings should get nice and crispy. I think it would still be great.

      Reply

  • Claudia
    November 20, 2022

    If I don’t have fresh parsley can I substitute with dried? Thank you, live your recipes 🙂

    Reply

    • Natasha's Kitchen
      November 20, 2022

      Hi Claudia, I prefer using fresh but I think that’s okay too.

      Reply

  • Hala
    November 13, 2022

    Love the marinade but cooking the chicken legs at 400 is way too high. They were already at 145 after the first 25 minutes and it only took another 10 minutes for them to reach 170 degrees. It resulted in chewy cartilage(y). I’m trying it at 350 the next time.

    Reply

  • Danielle
    November 7, 2022

    Hi Natasha. Your recipe states to use 14 chicken legs or drumsticks. Kindly clarify. Is this recipe for 14 drumsticks or 14 “whole” chicken legs? I can’t wait to try this recipe, as all of your recipes that I’ve tried came out perfectly. Thanks.

    Reply

    • Natasha's Kitchen
      November 7, 2022

      Hi Danielle, this recipe is for 4 lbs 14 count Chicken Legs or drumsticks only not whole chicken. Hope you like it!

      Reply

  • Anie
    October 25, 2022

    It’s too salty. My daughter and hubby didn’t like them. I had to peel off the skin so I could finish them all and not go to waste. IIt would taste better if I didn’t follow the 1 tbsp salt in the recipe.

    Reply

    • NatashasKitchen.com
      October 25, 2022

      Hi Anie! I’m sorry to hear that. You can adjust the amount next time if you feel it’s too much. Also, I used fine sea salt.

      Reply

    • Glenda
      January 9, 2023

      I agree, way too salty and I used the fine sea salt. I love the recipe but way too much salt and I used a little less than 1T. I think 1 1/2 tsp will be good next time.

      Reply

  • Mark Woodward
    September 22, 2022

    It was so salty with 1 tablespoon of salt I would recommend 1 teaspoon instead

    Reply

    • Natasha's Kitchen
      September 22, 2022

      Hi Mark, as long as you have the same chicken weight and use the same ingredients, it’s just right but feel free to lessen the salt next time. Please share with us how it goes on your next try.

      Reply

  • Andrew
    September 10, 2022

    This is a home run recipe. The recipe is as simple as can be, yet it is lip-smacking good. I eat the drumsticks two at a time like a Viking marauder.

    I used my chamber vacuum sealer to further marinate the drumsticks after letting them marinate overnight for 24 hours. I massaged the drumsticks 12 hours into the marinating process like an angry Swedish masseuse.

    I served this recipe with roasted brussel sprouts & baby carrots lightly seasoned. The drumsticks were tender and moist inside with the right amount of crispiness on the outside. I’m sure I will be making this recipe again, and again, and again…..

    Reply

    • NatashasKitchen.com
      September 12, 2022

      Hi Andrew! Thank you so very much for the wonderful review. So glad it was enjoyed

      Reply

  • Bill
    August 28, 2022

    Made this recipe today, and it may be the best baked chicken recipe I have ever tasted. The Dijon mustard is a surprisingly great combo with the dark meat of the leg. I did broil it for 2.5 minutes to crisp up the skin, but meat still fell off the bone and was wonderfully moist.

    Reply

    • Natasha's Kitchen
      August 29, 2022

      That’s really awesome feedback, thank you for sharing that with us!

      Reply

  • John
    July 9, 2022

    After trying a new recipe for the first time, I ask my kids one question, “Should I make it again?” And this recipe got a resounding “Yes!” What a great marinade. So much flavor!

    Reply

    • NatashasKitchen.com
      July 9, 2022

      That’s a win! Thanks for sharing, John. So glad they loved it.

      Reply

  • Larisa McClain
    July 6, 2022

    Wow! It was so good! I loved this marinade: it was very simple, but delicious! I am putting it in my recipe cookbook! Thank you!

    Reply

    • NatashasKitchen.com
      July 6, 2022

      That’s wonderful! Thank you for sharing.

      Reply

  • carol hall
    May 25, 2022

    Can I use extra Virgin oil, that is all I have on hand. Will that make a difference in taste?

    Reply

    • Natashas Kitchen
      May 25, 2022

      Hi Carol, I haven’t tried those substitutions, so I can’t speak to that. Substitutions may hinder the recipe outcome. I always suggest making a recipe as written the first time around.

      Reply

  • Ara
    May 23, 2022

    The marinade is delicious. I cooked the drumsticks in the Airfryer. Everything Natasha makes is delicious!!

    Reply

    • Natasha's Kitchen
      May 23, 2022

      I appreciate that, Ara. Thank you for your good comments and feedback!

      Reply

  • Catharine
    May 6, 2022

    Ok, I have never left a comment but have done almost half of your recipes. All of them have turned out perfect. These chicken legs are/were delicious 😅 I love your recipes! Nothing else to say. Keep up the great work! Love the beautiful photos too! You’re an excellent team! Thank you!!

    Reply

    • NatashasKitchen.com
      May 7, 2022

      Thank you so much, Catharine.

      Reply

  • Michelle
    May 1, 2022

    Very good, but I am wondering if the 1 Tbsp salt was a typo and should be 1 tsp. I reduced it
    to 2 tsp salt and it was still too salty. I will only use 1 tsp next time

    Reply

    • Natasha's Kitchen
      May 1, 2022

      Hi Michelle, that’s the exact measurement of salt that we used in this recipe, as long as you have the same chicken weight and use the same ingredients, it’s just right. Please share with us how it goes

      Reply

  • Katie
    April 20, 2022

    hi Natasha, I was wondering if I could make the marinade with the drumsticks and freeze the drumsticks for a later date?

    Reply

    • NatashasKitchen.com
      April 20, 2022

      Hi Katie, I think that would be fine. I have marinaded drumsticks like that before. However, I would let them marinade for the full 6 hours before you freeze them.

      Reply

    • Hilda
      July 5, 2022

      I have frozen the drumsticks with the marinade in a large ziplock bag. Simply put the bag in the fridge to thaw a day or two before you bake them. Works perfectly! This is an excellent recipe, simply delicious!

      Reply

  • Lisa
    April 11, 2022

    I’d like to make this recipe with breasts and thighs. Just curious why the marinating time is cut in half?
    Also, do you recommend boned-in and skinned breasts?

    Reply

    • Natashas Kitchen
      April 12, 2022

      Hi Lisa, you could try that, but the bake time would be less. Chicken breasts tend to dry out much quicker which is why I prefer to cook chicken breast on the stovetop or grill so I can test for doneness as I cook them.I think you may still want to marinate them for best flavor.

      Reply

  • Lorraine
    March 27, 2022

    Natasha,
    My husband LOVES chicken legs,
    But hates mustard. Your recipe looks delicious, but is there another marinade I could substitute for the mustard?

    Reply

    • Natasha's Kitchen
      March 27, 2022

      Hi Lorraine, regular mustard would work but it will have a different flavor profile (and stronger flavor), so add it to taste. I don’t know of any other substitute aside from that.

      Reply

    • JimmyB
      June 28, 2022

      Lorraine:
      It’s not really a marinade, but I love chicken brushed with a glaze of 2/3 Heinz 57 Sauce & 1/3 honey. I would bake the drumsticks just as in this recipe with a second brushing when turning them over. Hope this is helpful.

      Reply

  • Sherrie C
    March 26, 2022

    I love your recipes. Easy to follow and oh, so good. Thank you! This recipe is tonights dinner. Yum.

    Reply

    • NatashasKitchen.com
      March 26, 2022

      You’re so welcome! Thank you for the review, I am so happy you enjoyed this recipe.

      Reply

  • Cathy
    March 26, 2022

    Hello, in your opinion, can I rely on the ingredient calculator for 50 servings? Example of meatloaf or chicken leg
    Tanks

    Reply

    • Natasha
      March 26, 2022

      Hi Cathy, I think so if you are scaling recipes up but I would still recommend they are baked separately as individual batches, otherwise the bake times would need to be adjusted.

      Reply

  • Diane M
    March 25, 2022

    All I have to say is I have not had one bad recipe from Natasha’s kitchen.Everything is precise easy to follow and comes out Great!!!
    The you tube videos are Awesome she cracks me up she’s humorous which really makes it so easy to watch.
    You Go Girl Keep Those Recipes Coming !!!!!

    Reply

    • Natashas Kitchen
      March 25, 2022

      Aww, you’re so nice! Thank you for your wonderful review, Diane! I’m so happy you’re enjoying my recipes!

      Reply

    • Marie Morris
      March 26, 2022

      And she has a sweet inviting personality, as if you’re at her kitchen counter watching her cook.

      Reply

  • Dee
    March 19, 2022

    Everything keeps jumping on this site… I’ll scroll to the ingredient list, walk away to grab something, come back and have to scroll again…. Sooo many commercials and pop ups, things keep shuffling nonstop 🤦‍♀️…. I do put up with it because I love your recipes 😊

    Reply

    • NatashasKitchen.com
      March 19, 2022

      I’m sorry, Dee. Thank you for sticking around. 🙂

      Reply

    • Jenna
      March 24, 2022

      Hi Dee, I do not have this problem when I use my computer. Are you on a mobile device? Sometimes that happens to me when I use a website on my phone.

      Reply

  • Kristen
    March 10, 2022

    Hi, I just noticed my lemon juice is expired, what else can I use? I have an orange, and vinegar- red, white, and apple cider. Would any of those work well?

    Reply

    • Natashas Kitchen
      March 10, 2022

      Hi Kristen, The marinade needs the lemon acidity. I haven’t tested this but possibly try it with half the amount of vinegar?

      Reply

  • Kelly
    February 21, 2022

    Can I roast potatoes and carrots in the same pan as the chicken legs?

    Reply

    • NatashasKitchen.com
      February 21, 2022

      I have not tested it with this recipe, but it may be ok. I would just suggest that you do not overcrowd the pan so that the meat and everything else can cook fully.

      Reply

  • Barbara Eason
    February 9, 2022

    Hi Natasha,
    I just love your recipes and videos. Question, would this chicken taste equally as good cooked on a gas grill?

    Reply

    • Natashas Kitchen
      February 9, 2022

      Hi Barbara, I haven’t tried grilling them but I bet that would taste amazing! If you try it out, let me know how it goes

      Reply

  • Janet M
    February 8, 2022

    Hi Natasha,
    I have tried many of your recipes and have had much success! Tonight I made this baked chicken legs with best marinade! There was a good amount of marinade when I put the chicken on the baking sheet. I cut baby potatoes in half, washed and dried them and tossed them in the remainder of the marinade and baked them at 400 on a separate parchment lined sheet pan for the same length of time as the chicken (50 mins). They turned out perfect! Thank you for so many delicious recipes!

    Reply

    • Natashas Kitchen
      February 8, 2022

      You’re welcome! I’m so happy you enjoyed it, Janet! Thank you for sharing that excellent review!

      Reply

  • Sobia
    January 23, 2022

    Hello Natasha…

    Hope you’re doing well…. I’m a big fan of your recipes…they always turn out great…my query is can we use chicken drumsticks without skin and what difference will it make? Will it drier?? And if without skin what temp to bake them on….can you please guide…

    Reply

    • Natasha
      January 24, 2022

      Hi Sobia, they would be drier without the skins. The skin protects the meat from overcooking and drying out before fully cooking through to the bone. You might take them out 5-10 minutes sooner if they are skinless and double-check for doneness with a thermometer in the deepest part of the chicken legs.

      Reply

  • Carole
    January 22, 2022

    I kept some leftover unused marinade and used it on a salmon filet that I pan sauteed after marinating for a brief time. It turned out fantastic!

    Reply

    • Natashas Kitchen
      January 22, 2022

      Yum! Thank you so much for sharing that with me.

      Reply

  • Rick
    January 20, 2022

    This marinade is great! I used it to roast some bone in chicken breasts. My wife loved them (as did I). Every recipe of yours that I’ve tried is a winner.

    Reply

    • Natashas Kitchen
      January 20, 2022

      Aww, that’s the best! Thank you so much for sharing that compliment with me. I’m all smiles

      Reply

  • Melissa A
    January 18, 2022

    Hi Natasha, while the chicken marinates do we leave it in the fridge or at room temperature?

    Reply

    • Natashas Kitchen
      January 18, 2022

      Hi Melissa, it needs to marinate in the fridge.

      Reply

  • Julie C
    January 5, 2022

    I currently have my chicken marinating in extra virgin olive oil and at 6 hours, ready to bake. I didn’t realize it wasn’t a great idea to use EVOO until I started reading the comments. Can you advise me on what to do? Maybe adjust the temp and cooking time? Help!

    Reply

    • Natashas Kitchen
      January 6, 2022

      Hi Julie, it’s likely it will get a bit smoky! It’s best to use a higher smoke point oil to avoid that.

      Reply

  • Alexandra
    December 6, 2021

    Definitely the Best Marinade!!!!… I really love the flavor 💕…Thank you so Much for sharing your recipes with us… God Bless you…

    Reply

    • Natasha's Kitchen
      December 7, 2021

      I love it! Thanks for your awesome feedback, Alexandra.

      Reply

  • Karman Foods
    November 23, 2021

    This Baked Chicken Legs has the best marinade indeed. I added a bit of Kikkoman Ponzu Citrus Seasoned Dressing & Sauce as well for a more flavorful taste. Delicious! Best paired with Cold Barley Tea.

    Reply

    • Natasha's Kitchen
      November 24, 2021

      Thanks for sharing that with us, I’m glad you enjoyed it!

      Reply

  • Laura
    November 19, 2021

    These were out of this world! I usually don’t eat chicken legs but ended up with some. Stumbled upon this recipe and will never look back! Making this again next week it was so good!

    Reply

    • Natashas Kitchen
      November 19, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Sarah R Hall
    October 26, 2021

    I did this with chicken thighs over potatoes and brussel sprouts. Amazing…another winner from Natasha’s Kitchen

    Reply

    • Natasha's Kitchen
      October 27, 2021

      Thank you for your review, Sarah. Good to know that you enjoyed this recipe!

      Reply

  • carolyn
    October 19, 2021

    BEST CHICKEN I HAVE EVER MADE! Tasty, Juicy, and so easy.
    Thank you so much for this.
    I am happy to find Natascha.

    Reply

    • Natasha's Kitchen
      October 19, 2021

      You are so welcome, Carolyn! I’m happy to know that you are enjoying my recipes, thanks for your review.

      Reply

  • LT
    October 7, 2021

    These were the best drumsticks I’ve ever made. Can I do the same for a whole roasted chicken? It’s that good!

    Reply

  • Marianne Evans
    September 12, 2021

    OMG This was wonderful. I marinated for 30 hours because of a scheduling conflict and they were just the best. I have your baked cabbage casserole planned for tonight.

    Reply

    • Natasha's Kitchen
      September 13, 2021

      Awesome and sounds great! I hope you’ll love every recipe that you will try.

      Reply

  • André Boucher
    August 23, 2021

    Thanks Nat, once again I appreciate the fact that I can print your recipes…Each one is put in in an acetate sheet and I save each one so I can repeat the recipe any time… Regards
    André, Montreal

    Reply

    • Natasha
      August 23, 2021

      I love that you are creating your own recipe book. Thanks for trying my recipes. I sure appreciate it!

      Reply

  • Meldy
    August 12, 2021

    I’ve made this before and it was easy and delicious!
    I just have one question. I don’t have light olive oil, just extra virgin; and I don’t want to purchase a bottle just for this recipe. Can I substitute with avocado oil?

    Reply

    • Natashas Kitchen
      August 12, 2021

      Hi Meldy, I wouldn’t recommend using extra virgin oil. Extra virgin has a lower smoke point, so we don’t use it with high heat cooking. Extra LIGHT olive oil is very mild (pretty much flavorless) and can tolerate heat much better without getting smoky. Avocado oil may work here since it has a higher smoke point. I hope that helps.

      Reply

  • Bonnie
    August 7, 2021

    Talk elevating the cheapest meat on the market to a gourmet meal!

    Reply

    • Natashas Kitchen
      August 7, 2021

      Hi Bonnie, you’re absolutely right! I’m glad you enjoyed this recipe!

      Reply

  • Susanna
    July 30, 2021

    Natasha, thank you for your recipes. They are so easy to make.
    The chicken legs came out perfect. Yuuuum. Made usually boring chicken so cool. The only thing is, 1 tbsp of salt seemed a bit extreme for us, so I put half a tbsp and the salt level came out perfect for us. I also ended up using regular olive oil, because I didn’t have any light. The skins came out perfectly crispy without broiling.
    Yummy stuff.

    Reply

    • Natashas Kitchen
      July 30, 2021

      Thank you so much for sharing those substitutions with me, Susanna! I’m so glad you enjoyed it!

      Reply

  • California
    July 21, 2021

    This is a keeper. So simple yet very flavorful. Even my picky family inhaled the food! I ran out of time to cook dinner so made pasta and poured over the leftover sauce. It was a perfect weak day meal for a busy family!

    Reply

    • Natasha's Kitchen
      July 22, 2021

      I’m happy to see your good comments and feedback. Thank you for sharing!

      Reply

  • Erica
    July 16, 2021

    Favorite chicken marinade! Thank you Natasha for another great, tasty recipe! <3

    Reply

    • Natashas Kitchen
      July 16, 2021

      I’m so glad you found a favorite, Erica!

      Reply

  • S. F.
    July 10, 2021

    I’ve used this over and over and over again. I’ve never commented on a recipe before but this is simple and delicious. I prep on while I’m cooking dinner then the next night pop these in the oven and a veggie bag in the microwave. I have a healthy and delicious dinner and I spent no time cooking. also simple enough if you have helpers in the kitchen that want to be involved.

    Reply

    • Natasha's Kitchen
      July 10, 2021

      Thanks for your good comments and feedback! I hope you’ll love all the recipes that you will try.

      Reply

  • Liz Thacker
    July 5, 2021

    Made this for me and my husband, we absolutely loved it. I have forever been searching for a chicken leg recipe that actually makes the chicken taste like something other than bland, like actually soaks INTO the chicken so its flavored and not just the outside- and THIS is it! Saving to my computer, will make again 100%.

    Reply

    • Natashas Kitchen
      July 5, 2021

      Isn’t the flavor so great! One of our favorites, and I’m so glad it was a hit for you, Liz! I’m glad you found a new favorite on my blog!

      Reply

  • Tanya Richardson
    June 25, 2021

    Howdy… Was going to make this for a potluck and wondered if you could us coconut oil instead of olive oil?

    Reply

    • Natashas Kitchen
      June 26, 2021

      Hi Tanya, I can’t say that coconut oil will work here. Coconut oil breaks down at 350 degrees and begins to smoke.

      Reply

  • Yuriy Klementyev
    June 3, 2021

    It came out really delicious. Myself and my kids really enjoyed it.
    Thank you!

    Reply

    • Natasha's Kitchen
      June 3, 2021

      You’re very welcome, Yuriy. I’m glad you and your family loved it!

      Reply

  • Jeffrey Minnich
    May 16, 2021

    Ohh my how delicious I used leg quarters.

    Reply

    • Natasha's Kitchen
      May 16, 2021

      Glad you loved this recipe, Jeffrey!

      Reply

    • Christine
      June 21, 2021

      I have leg quarters I want to use also. Did you make any adjustments?

      Reply

  • Alba
    May 14, 2021

    This recipe is AMAZING! The chicken came out so tender and delicious.

    Reply

    • Natashas Kitchen
      May 14, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us, Alba!

      Reply

  • Julie
    April 28, 2021

    Hi. I love your recipes!! Question. Can I use a 11×17 glass baking pan instead of baking sheet? Also, I had 20 drumsticks instead of the called 14, so I doubled the marinade. Is this alright?

    Reply

    • Natashas Kitchen
      April 29, 2021

      Hi Julie, I haven’t tried this in a glass pan; we found it works best on a flat baking sheet not to trap moisture. I would also make sure not to overcrowd the pan.

      Reply

  • Bassima Salem
    April 21, 2021

    Will it be fine if it wasn’t in the marinade for 6 hours? because my chicken is defrosting right now and we have 6 hours left before dinner
    -Bassima

    Reply

    • Natasha's Kitchen
      April 21, 2021

      Hi Bassima, I imagine that would be okay. Please share with us how it goes!

      Reply

  • Stephanie
    April 18, 2021

    If I use Olive Oil, should I decrease the temp & have a little bit longer cooking time? I don’t have light oil! Or maybe do you suggest Vegetable Oil instead?

    Reply

    • Natasha's Kitchen
      April 19, 2021

      I wouldn’t recommend using extra virgin oil. Vegetable oil should work too.

      Reply

      • JAMES L THOMAS
        April 20, 2021

        II only have extra virgin and have my chicken marinating now so I guess I will lower the temp to 350 and bake 15 minutes longer . The Marinade tastes delicious

        Reply

        • Heidi
          June 8, 2021

          So did I, so thank you for posting that you adjusted the temp and time a little. Because my chicken is currently marinating in the EVOO

          Reply

          • Julie
            January 5, 2022

            Hi. I’m also currently marinating in EVOO. How did the chicken turn out after adjusting the temp and cooking time?

  • Rita
    April 17, 2021

    Can extra be frozen?

    Reply

    • Natashas Kitchen
      April 17, 2021

      Hi Rita, I haven’t tried freezing this recipe. We’ve always enjoyed it fresh. If you happen to test that out, though, I would love to know how you like it.

      Reply

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