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.
This post may contain affiliate links. Read my disclosure policy.
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.
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.
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.
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.
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.
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
- Instant Pot Mashed Potatoes – so quick and easy
- Cucumber Tomato Avocado Salad – fresh, light, and satisfying
- Panzanella Salad – with tomatoes and homemade croutons
- Corn on the Cob – perfect corn in 15 minutes
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
- Spatchcock Chicken – The best way to roast a whole chicken!
- Mom’s Chicken Drumsticks – the onion marinade is so tasty
- Air Fryer Chicken Wings – with a crispy exterior
- Instant Pot Whole Chicken – don’t skip the pan-dripping gravy
- Chicken Casserole – a favorite potluck and party dish
- Lemon Chicken – an easy, one-skillet chicken recipe
Baked Chicken Legs with Best Marinade
Ingredients
- 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
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi there! Can you make these ahead and freeze leftovers for later?
Hi Emily, yes you can. You may check the Make-Ahead tips that I have provided in the recipe.
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.
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.
Chicken drumsticks turned out delicious. I will definitely be making this recipe again.
I’m so glad you enjoyed it, Pam!
Can the chicken leg be done in air fryer ? Instead of oven to get crispy?For how long /temp?
Hi Claire, yes it can be done using the air fryer. Please see my Air Fryer Instructions in the recipe.
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!!!
That’s wonderful, Lena! So glad to hear that.
Used drumsticks and bone-in chicken thighs and it turned out amazing! Everyone enjoyed it and sadly no leftovers!
So glad they were a hit!
I am generally not a fan of chicken legs, but this recipe is amazing! So flavorful! Definately making again!!!
I’m so glad you liked it, Kim!
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.
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!
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!
That’s great, Debi! Thank you for the feedback.
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!
Hi Daniela, I haven’t tried freezing the marinade but I guess it’s fine if it’s just for a couple of days?
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?
Hi Yole! Yes, I think that would work fine too.
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
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.
Hi
I have only chicken thighs boneless skinless and chicken breast.
I already marinated them.
How should I cook them?
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.
I made the recipe with chicken breast and chicken thighs boneless skinless and it came out delicious.
That’s wonderful, Bruria! Thank you for sharing.
Can I put these in the slow cooker? With what liquid? Thank you.
Hi Katrina, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.
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.
I’m so happy you enjoyed that. Thank you for sharing that with us, Graham!
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 !!
Hello Sarah, thanks so much for your trust. I hope you’ll love all the recipes that you will try!
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.
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.
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.
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.
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.
We appreciate your great comments and review, Steph. Thank you!
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!!
You’re very welcome, Karen! I’m glad you love the recipes.
I’m going to try this with boneless Chicken thighs, love the dark meat.
I hope you love it, Patti!
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
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.
Can chicken wings be substituted? Adjusting the time if necessary. I’ve used many of your recipes with great success.
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.
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!
That’s wonderful, Jewell! I’m so glad you loved the recipe.
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!
Thank you for following the recipe as it is. Great to know that you loved it a lot!
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.
Thank you for sharing, Christine! 🙂
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.
Thank you so much for sharing. I’m glad you love the recipe. 🙂
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!
Thank you so much for sharing that with me, Kasia! I’m so glad you enjoyed it!
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!
You’re most welcome. Happy to know that your family enjoyed them!
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!
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.
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.
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.
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.
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.
If I don’t have fresh parsley can I substitute with dried? Thank you, live your recipes 🙂
Hi Claudia, I prefer using fresh but I think that’s okay too.
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.
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.
Hi Danielle, this recipe is for 4 lbs 14 count Chicken Legs or drumsticks only not whole chicken. Hope you like it!
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.
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.
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.
It was so salty with 1 tablespoon of salt I would recommend 1 teaspoon instead
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.
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…..
Hi Andrew! Thank you so very much for the wonderful review. So glad it was enjoyed
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.
That’s really awesome feedback, thank you for sharing that with us!
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!
That’s a win! Thanks for sharing, John. So glad they loved it.
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!
That’s wonderful! Thank you for sharing.
Can I use extra Virgin oil, that is all I have on hand. Will that make a difference in taste?
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.
The marinade is delicious. I cooked the drumsticks in the Airfryer. Everything Natasha makes is delicious!!
I appreciate that, Ara. Thank you for your good comments and feedback!
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!!
Thank you so much, Catharine.
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
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
hi Natasha, I was wondering if I could make the marinade with the drumsticks and freeze the drumsticks for a later date?
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.
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!
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?
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.
Natasha,
My husband LOVES chicken legs,
But hates mustard. Your recipe looks delicious, but is there another marinade I could substitute for the mustard?
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.
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.
I love your recipes. Easy to follow and oh, so good. Thank you! This recipe is tonights dinner. Yum.
You’re so welcome! Thank you for the review, I am so happy you enjoyed this recipe.
Hello, in your opinion, can I rely on the ingredient calculator for 50 servings? Example of meatloaf or chicken leg
Tanks
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.
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 !!!!!
Aww, you’re so nice! Thank you for your wonderful review, Diane! I’m so happy you’re enjoying my recipes!
And she has a sweet inviting personality, as if you’re at her kitchen counter watching her cook.
Thank you so much Marie!
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 😊
I’m sorry, Dee. Thank you for sticking around. 🙂
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.
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?
Hi Kristen, The marinade needs the lemon acidity. I haven’t tested this but possibly try it with half the amount of vinegar?
Can I roast potatoes and carrots in the same pan as the chicken legs?
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.
Hi Natasha,
I just love your recipes and videos. Question, would this chicken taste equally as good cooked on a gas grill?
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
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!
You’re welcome! I’m so happy you enjoyed it, Janet! Thank you for sharing that excellent review!
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…
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.
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!
Yum! Thank you so much for sharing that with me.
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.
Aww, that’s the best! Thank you so much for sharing that compliment with me. I’m all smiles
Hi Natasha, while the chicken marinates do we leave it in the fridge or at room temperature?
Hi Melissa, it needs to marinate in the fridge.
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!
Hi Julie, it’s likely it will get a bit smoky! It’s best to use a higher smoke point oil to avoid that.
Definitely the Best Marinade!!!!… I really love the flavor 💕…Thank you so Much for sharing your recipes with us… God Bless you…
I love it! Thanks for your awesome feedback, Alexandra.
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.
Thanks for sharing that with us, I’m glad you enjoyed it!
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!
That’s just awesome! Thank you for sharing your wonderful review!
I did this with chicken thighs over potatoes and brussel sprouts. Amazing…another winner from Natasha’s Kitchen
Thank you for your review, Sarah. Good to know that you enjoyed this recipe!
BEST CHICKEN I HAVE EVER MADE! Tasty, Juicy, and so easy.
Thank you so much for this.
I am happy to find Natascha.
You are so welcome, Carolyn! I’m happy to know that you are enjoying my recipes, thanks for your review.
These were the best drumsticks I’ve ever made. Can I do the same for a whole roasted chicken? It’s that good!
I’m so glad to hear that. I think it’s possible to adapt it to a whole roasted chicken. Check out our roasted chicken recipe.
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.
Awesome and sounds great! I hope you’ll love every recipe that you will try.
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
I love that you are creating your own recipe book. Thanks for trying my recipes. I sure appreciate it!
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?
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.
Talk elevating the cheapest meat on the market to a gourmet meal!
Hi Bonnie, you’re absolutely right! I’m glad you enjoyed this recipe!
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.
Thank you so much for sharing those substitutions with me, Susanna! I’m so glad you enjoyed it!
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!
I’m happy to see your good comments and feedback. Thank you for sharing!
Favorite chicken marinade! Thank you Natasha for another great, tasty recipe! <3
I’m so glad you found a favorite, Erica!
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.
Thanks for your good comments and feedback! I hope you’ll love all the recipes that you will try.
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%.
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!
Howdy… Was going to make this for a potluck and wondered if you could us coconut oil instead of olive oil?
Hi Tanya, I can’t say that coconut oil will work here. Coconut oil breaks down at 350 degrees and begins to smoke.
It came out really delicious. Myself and my kids really enjoyed it.
Thank you!
You’re very welcome, Yuriy. I’m glad you and your family loved it!
Ohh my how delicious I used leg quarters.
Glad you loved this recipe, Jeffrey!
I have leg quarters I want to use also. Did you make any adjustments?
This recipe is AMAZING! The chicken came out so tender and delicious.
I’m so happy you enjoyed that. Thank you for sharing that with us, Alba!
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?
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.
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
Hi Bassima, I imagine that would be okay. Please share with us how it goes!
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?
I wouldn’t recommend using extra virgin oil. Vegetable oil should work too.
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
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
Hi. I’m also currently marinating in EVOO. How did the chicken turn out after adjusting the temp and cooking time?
Can extra be frozen?
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.