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Competitors & Athletes
Drumsticks and chicken thighs have their moments, but nothing replaces a large, juicy full chicken leg. Consisting of all dark meat, this Chicken Leg's delicious flavor and 100% natural composition cannot be beat.
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Baked Garlic and Dijon Chicken Legs
Total Time: 7 hours and 5 minutes
Prep Time: 10 minutes
Cook Time: 55 minutes
Inactive Time: 6 hours
Servings: 14 servings
4 lbs. Wholesome Chicken Legs
1/4 cup olive oil
4 garlic cloves, pressed or minced
4 tbsp fresh parsley, finely chopped
3 tbsp lemon juice from 1 large lemon
2 tbsp dijon mustard
1 tbsp salt
1/2 tsp black pepper
Combine all of the ingredients (other than the chicken) and stir together until well blended.
Transfer chicken legs to a large ziploc bag.
Pour the marinade over the chicken and toss with your hands to evenly coat the chicken.
Marinate 6 hours or overnight, tossing chicken every few hours.
Preheat oven to 400°F.
Line a rimmed baking sheet with foil.
Arrange chicken skin-side-down and bring chicken to room temp while oven preheats.
Brush chicken legs with any extra marinade left in the bag.
Bake at 400°F in the center of oven for 25 minutes skin-side-down then turn the chicken legs over and bake additional 25 minutes skin-side-up.
For crispier skin, broil on high heat 2 to 3 minutes.
Baked Chicken Legs with Onions and Leeks
Total Time: 1 hour
Prep Time: 5 minutes
Cook Time: 40 to 55 minutes
2 cups thinly sliced onions
1 cup thinly sliced and washed leek, white and light green part only
4 cloves garlic, thinly sliced
3 tbsp extra-virgin olive oil, divided
2 tsp fresh thyme leaves
1/4 tsp salt
3 lbs chicken legs
1/4 cup Dijon mustard
2 tsp minced shallot
1 1/2 tsp chopped fresh rosemary
1 tsp reduced-sodium soy sauce
3/4 tsp freshly ground pepper
Preheat oven to 400 degrees F.
Toss onions, leek, garlic, 2 tablespoons oil, thyme, and salt in a bowl.
Spread the well-coated mixture in a 9x13-inch glass baking dish.
Place the chicken legs on the vegetables
Bake for 10 minutes.
Meanwhile, whisk mustard, shallot, rosemary, soy sauce, and pepper in a bowl.
Slowly stir in 1 tablespoon oil.
After the 10 minutes, brush the chicken with the glaze.
Continue baking 30 to 45 minutes more until an instant-read thermometer inserted into the thickest part of a leg or breast registers 165 degrees F.
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