Bake this early in the day and forget about it. It’s just as good—if not better—at room temp as it is straight from the oven. Perfect for a picnic!
Ingredients
6 – 8 bone-in chicken legs (See Notes)
⅓ cup neutral cooking oil, such as canola or safflower
½ cup Dijon mustard
⅓ cup dry white wine
Kosher salt and freshly ground black pepper
Instructions
Divide the chicken equally between two plastic zipper bags. Combine the oil, Dijon, and white wine in a small bowl and whisk to combine. Season with salt and pepper. Divide the mixture between the two zipper bags. Seal, pressing out any excess air, and allow to marinate a minimum of 1 hour or overnight.
Preheat the oven to 350°F. Arrange the chicken legs on a rimmed sheet pan, discarding the marinade. Season with salt and pepper. Bake the chicken until an instant read thermometer reads between 160° and165°F, 45 minutes to an hour. Serve warm or at room temperature.
Notes
Bone-in chicken legs ensure moist, succulent meat. You can sub bone-in thighs and/or drumsticks, but double the quantity of meat. (Marinade amount can remain the same.)
Recipe by How to Decorate at https://www.ballarddesigns.com/howtodecorate/2014/06/recipe-easy-picnic-chicken/