Oven-baked mustard chicken thighs

French

These oven-baked mustard chicken legs turn golden, tender, and deeply seasoned with minimal effort.

Mix the marinade in 10 minutes, chill at least 2 hours, then roast until juicy and coated in a pan sauce.

Oven-Baked Mustard Chicken Legs: Quick Marinade, Juicy Roast

Want a dinner that feels genuinely comforting without taking over your evening? These oven-baked mustard chicken legs come out tender, deeply seasoned, and glossy with a sauce that clings to every bite.

The hands-on prep takes about 10 minutes: whisk together mustard, olive oil, salt, spices, and aromatics, then coat the chicken well.

Mustard does more than add flavour, it “binds” the marinade so it stays on the meat and turns into a spoonable pan sauce.

Olive oil helps protect the surface, encouraging even browning while limiting dryness.

For the best texture, refrigerate the chicken for at least 2 hours (overnight is even better) so the seasoning can soak in properly.

Roast at 180°C (356°F) for 55–60 minutes, depending on size, until golden and juicy.

Use a roasting bag or a covered dish to trap steam for a gentle, braise-like finish.

Bonus: easy cleanup and hardly any washing up.

Ingredients for oven-baked mustard chicken legs

• 4 whole chicken legs (thigh + drumstick) : Skin-on browns beautifully and stays juicier, but skinless works too.
• 2 tbsp mustard : Dijon for a stronger kick; wholegrain for a milder, textured sauce.
• 2 tbsp olive oil : Helps prevent drying and supports golden color.
• 1/2 tsp salt : Seasons the meat and boosts the marinade’s depth.
• 1/4 tsp black pepper : Adds gentle warmth, adjust to taste.
• 1/2 tsp ground coriander : Lightly citrusy and warm.
• 1/2 tsp ground cumin : Earthy and savory, great with mustard.
• 1/2 tsp curry powder : Choose mild curry for a balanced flavor.
• 1 tsp paprika : Adds color and a sweet-smoky note.
• 2 garlic cloves (grated or minced) : Blends smoothly into the marinade.
• 1/2 onion (thinly sliced) : Melts into the sauce as it roasts.
• 2 bay leaves : Subtle, aromatic background flavor.
• A little thyme (fresh or dried) : Classic pairing with chicken and mustard.
• A small splash of water : Just enough to loosen the marinade (especially helpful for covered/bag cooking).

How to make mustard chicken legs (step-by-step)

• Choose your cooking setup
  • Roasting bag: extra juicy, minimal cleanup.
  • Covered baking dish: same “steam-trapping” effect if you don’t have a bag.
• Clean and dry the chicken : Pat dry well so the marinade sticks and browning improves.
• Mix the marinade
  • In a large bowl, combine mustard, olive oil, salt, pepper, cumin, coriander, curry, paprika.
  • Add grated garlic and a small splash of water to loosen.
• Coat the chicken : Add chicken legs and rub well so every piece is evenly covered.
• Add aromatics : Mix in sliced onion, bay leaves, and thyme.
• Marinate : Cover and refrigerate at least 2 hours (overnight is even better).
• Bake
  • Preheat to 180°C (356°F).
  • Arrange chicken so it sits in one layer (for even cooking).
  • Cook 45 minutes covered/in bag.
• Brown at the end
  • Remove lid. If using a bag, pour everything into a baking dish.
  • Roast 10–15 minutes more, until nicely golden.

Tip: Save the pan juices, spoon them over mashed potatoes, rice, fries, or use as a quick dipping sauce.

What to serve with oven-roasted chicken legs

• Sautéed green beans : Quick, fresh, and lightly crisp, perfect to balance the richness.
• Classic mashed potatoes : Smooth and comforting, ideal with the mustardy sauce.
• French fries : Great for dipping into the roasting juices or any extra sauce.
• Parsnip gratin : Creamy and slightly sweet, it pairs really well with roasted chicken.