Chicken Legs Marinated in Dijon Mustard, Sweet Balsamic Vinegar and Fresh Minced Garlic and Baked in the Marinade for Extra Flavor and Juiciness! 

Our Dijon Balsamic Baked Chicken Legs are a Favorite in our House! The Flavors of Sweet Balsamic, Tangy Dijon Mustard and Fresh Garlic Marinated Over Skinless Chicken Legs and Baked makes this Chicken Fall Off The Bone and Roasted Outside. Experimenting with Dijon and Balsamic in the same Recipe created a surprisingly Delicious Flavor and is one of our Weekly Go To Dinners! We Love Chicken and have created many different types of Recipes, Just click here for Chicken Meals!

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Prep Time: 10 Minutes
Marinade Time: 30 Minutes
Oven Temperature: 400 Degrees Fahrenheit
Baking Time: 45 – 55 Minutes 

Dijon Balsamic Baked Chicken Legs Ingredients:

8 – 12 Chicken Legs
3 Tablespoons Fresh Minced Garlic (about 4 cloves)
4 Tablespoons Balsamic Vinegar
4 Tablespoons Dijon Mustard
3 Tablespoons Extra Virgin Olive Oil
2 Teaspoons Salt
1 Teaspoon Ground Black Pepper

Dijon Balsamic Baked Chicken Legs Instructions:

1.  First thing to do, Take the Skin off the Chicken Legs (you can leave the skin on but we don’t eat skin and we think the no skin chicken has more flavor). Next Put all the Chicken Legs in a Bowl or a Ziploc Bag. Then add Fresh Minced Garlic, Balsamic Vinegar, Dijon Mustard, Extra Virgin Olive Oil, Salt and Black Pepper.

Put the Lid on the Bowl and Shake it really well. Then Marinate the Chicken Legs in the Bowl for 30 Minutes.

2. After the Chicken Legs are done Marinating, You will need a Baking Sheet lined with Parchment Paper (if you have a non stick Baking Sheet, you probably won’t need Parchment Paper). Now Put the Marinated Chicken Legs on the Baking sheet and arrange them for even Baking. 

3. PreHeat the Oven at 400 Degrees F. Bake the Chicken Legs for 45 – 55 Minutes. Halfway through Baking, flip the Chicken Legs Over and then Finish Baking them. When the Chicken Legs are done, the Meat will be roasted looking and it will start pulling away from the Bone and Falling Off.