Instructions

• In a small bowl, combine 1/4 cup olive oil, 4 garlic cloves (pressed or minced), 4 Tbsp finely chopped parsley, 3 Tbsp lemon juice, 2 Tbsp Dijon mustard, 2 tsp fine sea salt, and 1/2 tsp black pepper. Whisk until well blended.
• Place the 4 lb (14 count) chicken legs in a large mixing bowl or a large zip-top bag. Pour the marinade over the chicken.
• Toss the chicken with your hands (or seal the bag and massage) to evenly coat each piece, pushing some of the marinade under the skin of each leg where possible.
• Cover the bowl with plastic wrap or seal the bag. Refrigerate and marinate for 6 hours or overnight, turning the chicken once halfway through the marinating time.
• When ready to cook, preheat the oven to 400°F and line a rimmed baking sheet with foil or a Silpat. Remove the chicken from the refrigerator and let it rest at room temperature while the oven preheats.
• Arrange the chicken on the prepared baking sheet skin-side-down. If any marinade remains in the bowl, brush it over the chicken.
• Bake on the center oven rack at 400°F for 25 minutes skin-side-down. After 25 minutes, turn each chicken leg skin-side-up and bake an additional 25 minutes.
• If you want crispier skin, broil on high for 2 to 3 minutes, watching closely to prevent burning.
• Remove the chicken from the oven and let rest a few minutes before serving.