Dijon Herb Roasted Chicken Legs

Dijon Herb Roasted Chicken Legs served on a white tray, garnished with green onions and herbs. — Golden oven-baked Dijon Herb Roasted Chicken Legs, finished with green onions and rustic homemade texture.

Dijon Herb Roasted Chicken Legs are the ultimate weeknight hero—simple, bold, and full of irresistible flavor. From the first bite, you’ll get juicy, tender chicken coated in a golden crust of Dijon mustard, garlic, and fresh herbs. Even better? It all comes together in one pan with minimal cleanup and big flavor pay-off.

The secret to this craveable crispiness is patting the chicken dry, using bone-in, skin-on legs, and roasting them until perfectly browned. Then, a quick broil at the end adds just the right amount of crunch. And thanks to the punchy combo of mustard and herbs like rosemary, thyme, and parsley, you get layers of savory goodness in every bite.

Interestingly, mustard has long been a staple in French and German cooking—not just for dipping, but for roasting meats. Its natural acidity tenderizes the chicken beautifully while enhancing flavor without overpowering. This rustic, herby recipe honors that tradition with a modern, no-fuss twist.

So whether you’re feeding the family or prepping ahead for the week, Dijon Herb Roasted Chicken Legs deserve a spot on your table—and your favorites list.

Recipe Yield: 4 servings

INGREDIENTS

6 bone-in, skin-on chicken legs (drumsticks)
4 garlic cloves, minced
½ cup Dijon mustard
2 tsp honey
2 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh parsley, chopped
¾ tsp sea salt
½ tsp black pepper
½ tsp smoked paprika

INSTRUCTIONS

1. Preheat and prep:
Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup. Pat chicken legs dry with paper towels.

2. Make the mustard herb marinade:
In a medium bowl, whisk together Dijon mustard, olive oil, white wine vinegar, honey, garlic, thyme, rosemary, parsley, salt, pepper, and smoked paprika until smooth and well combined.

3. Coat the chicken:
Place chicken legs in a large bowl or zip-top bag. Pour the marinade over the chicken and toss until each piece is fully coated. Let marinate for at least 15 minutes (or up to 8 hours in the fridge for deeper flavor).

4. Arrange and bake:
Transfer the chicken legs to the prepared baking sheet, skin side up. Spoon any remaining marinade over the top. Bake uncovered for 35–40 minutes, or until golden, crisped on the outside, and cooked through (internal temp should reach 175°F).

5. Broil for crispiness (optional):
For extra crisp skin, broil the chicken for 2–3 minutes at the end, watching closely to prevent burning.

6. Serve and enjoy:
Let the chicken rest for 5 minutes before serving. Garnish with extra chopped herbs if desired.

HELPFUL TIPS TO PERFECT THIS RECIPE

Pat the Chicken Dry First: Removing moisture helps the skin crisp beautifully and allows the marinade to cling better.
Don’t Skip the Broil: A quick broil at the end creates irresistibly golden, crispy edges while locking in juicy tenderness.
Marinate Longer for Bolder Flavor: If time allows, marinate the chicken for several hours or overnight. It deepens the herby mustard flavor throughout.

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