Description
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.
Ingredients
Scale
- 4 whole chicken legs
- 2 tbsp mustard
- 2 tbsp olive oil
- 1/2 tsp salt (black pepper, ground coriander seeds)
- 1/4 tsp black pepper
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1 tsp paprika
- 2 garlic cloves
- 1/2 onion
- 2 bay leaves
- A little thyme
Instructions
- Clean the chicken legs well.
- In a large bowl, mix the mustard, salt, black pepper, ground cumin, ground coriander, curry, and olive oil.
- Add the grated garlic and just a little water.
- Add the chicken legs to the marinade and coat them well.
- Add the sliced onion, bay leaves, and thyme. Mix again.
- Transfer everything to a roasting bag, or to a covered baking dish.
- Bake for 45 minutes at 180°C (356°F).
- At the end, remove the lid and let the chicken legs turn golden for 10 to 15 minutes.
- Prep Time: 15 min
- marinating time: 2 hours
- Cook Time: 1 hour
- Category: main dish
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal