If there’s one thing I can count on to feed my crew without blowing the grocery budget, it’s chicken legs. Drumsticks are one of those cuts that seem to be easy to find on sale, and they still somehow feel like a treat when they hit the table.
We make these gluten free baked chicken legs all the time, and I’m telling you, they’re foolproof. Whether it’s a weeknight scramble or meal prep Sunday, these always come through. No fancy ingredients, but it works. They come out with that just-right savory flavor that even the picky eaters in my house don’t complain about (and that’s saying something).
Why Chicken Legs?
Chicken legs are one of the cheapest protein sources you can buy—sometimes less than $1 per pound if you catch a good sale. That’s hard to beat when you’re trying to stretch meals for a family. For more gluten free chicken legs ideas check out these Parmesan Crusted Chicken Legs & Crispy Baked Chicken Legs With Potato Flake Crust.
And unlike some leaner cuts, drumsticks don’t dry out in the oven. You don’t have to babysit them. You just season, bake, and walk away. The skin gets crispy, the meat stays juicy, and they reheat really well (perfect for meal prep!).
What You’ll Need
- Chicken legs – skin-on, bone-in
- Avocado oil
- Maple Syrup- We like to buy local when we can, otherwise I stock up on the Kirkland’s brand at Costco
- Dijon Mustard– I like the Burman’s brand from Aldi: cost friendly, good ingredients and great taste! Whole grain mustard would work too.
- Paprika (I like smoked if you’ve got it)
- Pepper
- Salt
How to make Sticky Maple Dijon Baked Chicken Legs
1.If baking immediately, preheat the oven to 400°F. Prepare a baking sheet to bake the chicken legs on. Optional: If you have a wire rack to set them on, it will help the bottom to have air flow and keep the chicken from getting soggy. I wrap my sheet pan in foil for easy clean up, and then set the wire rack on top of it. This is a great stainless sheet pan/wire rack combo.
2.Pat the drumsticks dry with a paper towel and add the legs to a large bowl.
Add the oil, maple syrup, mustard, paprika, salt & pepper. Toss the chicken legs to coat.
3.From here, you can then cook them right away, or marinate the chicken in the refrigerator for 30 minutes or even overnight. If there is time, I really recommend marinating. If I buy chicken legs in bulk, I will even freeze them in this marinade so when I thaw them out they are already marinating and ready to go.
4.To bake, lay the chicken sheets on the prepared sheet pan/rack with a little space around them.
5.Place the sheet pan in the oven and bake for 35-40 minutes or until the chicken legs are cooked through and the skin is lightly browned and golden. You can broil at the end for crispier skin. They go quick, so keep a close eye on them! To be sure they are done, you can check the internal temp with a meat thermometer, it should be above 165°F.
What to Serve With It
I like to throw some veggies on a second sheet pan and roast them alongside the chicken. One oven, one mess to clean. We usually go for roasted potatoes, roasted broccoli, or a quick salad, something easy. Asparagus Fries and Roasted Parmesan Green Beans go with everything!
These also go great with rice bowls & pasta salads.
Not every meal has to be gourmet, but it can still be delicious! Sometimes you just need something affordable, filling, and easy to make that won’t get you side-eye from your family. These baked chicken legs check all the boxes.
If you’re not already making these regularly, give it a shot this week. And if your store has family packs on sale, grab a few extras and toss them in the freezer. You can even freeze them with this marinade, you’ll thank yourself later.
Sticky Maple Dijon Baked Chicken Legs (Easy + Budget-Friendly!)
These sticky maple Dijon baked chicken legs are SO flavorful, and naturally gluten-free. A budget-friendly, kid-approved dinner that’s easy to make with simple pantry ingredients. I like to throw a pan of veggies in the oven with these to roast for quick easy supper!
Ingredients
- 8Â chicken legsÂ
- 1 tablespoon avocado oil
- 2 tablespoons maple syrup
- 2 tablespoons dijon mustard (whole grain will also work!)Â
- 1 tbps smoked paprika
- ½ tsp pepper
- ½ teaspoon salt
Instructions
- If baking immediately, preheat the oven to 400°F. Prepare a baking sheet to bake the chicken legs on. Optional: If you have a wire rack to set them on, it will help the bottom to have air flow and keep the chicken from getting soggy. I wrap my sheet pan in foil for easy clean up, and then set the wire rack on top of it.
- Pat the drumsticks dry with a paper towel and add the legs to a large bowl.
- Add the oil, maple syrup, mustard, paprika, salt & pepper. Toss the chicken legs to coat.
- From here, you can then cook them right away, or marinate the chicken in the refrigerator for 30 minutes or even overnight. If there is time, I really recommend marinating. If I buy chicken legs in bulk, I will even freeze them in this marinade so when I thaw them out they are already marinating and ready to go.
- To bake, lay the chicken sheets on the prepared sheet pan/rack with a little space around them.
- Place the sheet pan in the oven and bake for 35-40 minutes or until the chicken legs are cooked through and the skin is lightly browned and golden. You can broil at the end for crispier skin. They go quick, so keep a close eye on them!
- To be sure they are done, you can check the internal temp with a meat thermometer, it should be above 165°F.
Notes
This marinade would also work with other cuts of chicken, the baking time will need to be adjusted. We have also grilled these instead of baking, yum!
Find more recipes like this at thegoodstuffbakeshop.com