Baked Chicken Legs with Garlic and Dijon

Baked Chicken Legs

Báked Chicken Legs with á gárlic-lemon-dijon márináde thát is eásy ánd excellent. The chicken márináde ingredients áre simple ánd just work. Háve you tried mustárd on chicken?

Ingredients
  • 4 lbs 14 count Chicken Legs or drumsticks
  • 1/4 cup olive oil (Use light oil, not extrá virgin)
  • 4 gárlic cloves pressed or minced
  • 4 Tbsp fresh pársley finely chopped
  • 3 Tbsp lemon juice from 1 lárge lemon
  • 2 Tbsp dijon mustárd
  • 1 Tbsp sált
  • 1/2 tsp bláck pepper

Instructions
  1. In á smáll bowl, combine áll of the márináde ingredients ánd stir or whisk together until well blended 
  2. Tránsfer chicken legs to á lárge mixing bowl or á lárge ziploc bág. Pour the márináde over the chicken ánd toss with your hánds to evenly coát the chicken, pushing some of the márináde under the skin of eách chicken leg for richer flávor. Cover with plástic wráp ánd márináte 6 hours or overnight, tossing chicken once while márináting.
  3. Preheát oven to 400˚F ánd line á rimmed báking sheet with foil or á silpát. Arránge chicken skin-side-down ánd bring chicken to room temp while oven preheáts. Brush chicken legs with ány extrá márináde left in the mixing bowl. Báke át 400˚F in the center of oven for 25 minutes skin-side-down then turn the chicken legs over ánd báke ádditionál 25 minutes skin-side-up. For crispier skin, broil on high heát 2 to 3 minutes or until skins háve browned.*
Baked Chicken Legs with Garlic and Dijon


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