Oven Baked Chicken Legs
An easy chicken dinner recipe that bakes up juicy and delicious in the oven. The delicious garlic herb seasoning complements the lemon glaze perfectly!
Servings: 4 servings
Ingredients
For the chicken
- 2 lbs chicken legs or drumsticks about 6 to 8 medium drumsticks
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano OR thyme OR parsley
- salt & pepper to taste (I use about 1.5 teaspoons sea salt)
- fresh parsley to serve
For the Lemon-Dijon Glaze:
- 2 tablespoons Dijon mustard
- 1.5 tablespoons honey OR maple syrup; add more to taste
- 1.5 tablespoons lemon juice about half a juicy lemon
- 2 teaspoons olive oil
- salt, pepper, garlic powder, onion powder and dried herbs to taste
Instructions
- Prep the oven and dish: Preheat your oven to 425°F with the rack arranged in the middle. Get a 9x13 casserole dish ready.
- Dry and season: Pat the chicken drumsticks dry with paper towels. Place them in the casserole dish, drizzle with olive oil, and toss to coat. In a small cup, mix together the seasoning. Sprinkle the spice mix evenly over the chicken, using your hands to rub it firmly into and under the skin.2 lbs chicken legs or drumsticks, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried oregano, salt & pepper
- First bake: Arrange the drumsticks in a single layer in your casserole dish, leaving at least 1 inch of space between each leg so they don't steam. Bake uncovered for 35-40 minutes.
- Mix the glaze: While the chicken is in the oven, whisk together the glaze ingredients in a small measuring cup or jar until smooth, and season to taste.2 tablespoons Dijon mustard, 1.5 tablespoons honey, 1.5 tablespoons lemon juice, 2 teaspoons olive oil, salt, pepper, garlic powder, onion powder and dried herbs
- Glaze and caramelize: Carefully remove the casserole dish from the oven. Using a pastry brush or the back of a spoon, generously brush ALL of the lemon-dijon glaze over the top and sides of each drumstick (some of it will run down into the casserole dish, that's perfect).
- Final bake: Return the dish to the oven for around 10 minutes. See notes for optional finish.
- Rest and serve: Let the chicken rest for 5 minutes to allow the juices to redistribute, before serving with the pan juices and chopped parsley.fresh parsley
Notes
Optional: For a beautifully charred, restaurant-quality finish, switch the oven to BROIL (High) for the last 1-2 minutes until the glaze is bubbling and slightly caramelized at the edges. Do not put the chicken closer to the broiler though, leave it on the middle rack so it doesn't burn, and watch CLOSELY!