Ingredients:

  • 8 pieces Chicken Legs (Drumsticks, about 2.5 lbs / 1.1 kg)
  • 1/4 cup (60 ml) Dijon Mustard (smooth variety)
  • 6 cloves Fresh Garlic, finely minced (about 2 tablespoons)
  • 2 tablespoons Olive Oil
  • 2 tablespoons (25 g) Brown Sugar (packed)
  • 1 tablespoon (15 ml) Lemon Juice (freshly squeezed)
  • 1 teaspoon Dried Thyme
  • 1 1/2 teaspoons Salt (Kosher or Sea)
  • 1/2 teaspoon Black Pepper (freshly ground)
  • 2 tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

  1. Pat the chicken legs very thoroughly dry using paper towels. This step is crucial for achieving crispy skin.
  2. In a medium bowl, whisk together the Dijon mustard, minced garlic, olive oil, brown sugar, lemon juice, thyme, salt, and pepper until the marinade is smooth and well-emulsified.
  3. Place the dried chicken legs into the bowl or a zip-top bag with the marinade. Toss thoroughly to ensure every piece is completely coated. Marinate in the refrigerator for a minimum of 30 minutes, up to 4 hours.
  4. Preheat your oven to 400°F (200°C / Gas Mark 6). Line a sturdy baking sheet with foil for easy cleanup and place a wire rack securely on top of the sheet.
  5. Arrange the marinated chicken legs on the wire rack, ensuring there is space between each piece to allow for optimal air circulation.
  6. Place the sheet in the preheated oven and bake for 25 minutes.
  7. After 25 minutes, carefully brush any rendered juices from the baking sheet back over the chicken legs for extra flavour build-up.
  8. Return to the oven and bake for an additional 10–20 minutes, or until the internal temperature reads 165°F (74°C) when checked at the thickest part of the meat (avoiding the bone). The skin should look deeply golden and tacky.
  9. Remove the chicken from the oven. Let the chicken rest on the rack for 5 minutes before serving. Garnish generously with fresh chopped parsley.