Mustard chicken, it’s whats for a dinner party, with KETO Broccoli Salad and buttered KETO BAGELS. My guests will not know that they are eating a KETOsis causing meal by following The Shepherd’s Code way…or that we will all be in ketosis by the evenings end. Can’t decide between KETO CREPES or this beautiful desert KETO Lemon Cake
Ingredients for Baked Chicken Legs:
4 lbs (14 count) Chicken Legs or drumsticks
1/4 cup olive oil (we used light, not extra virgin)
4 garlic cloves, pressed or minced
4 Tbsp fresh parsley, finely chopped
3 Tbsp lemon juice from 1 large lemon
2 Tbsp dijon mustard
1 Tbsp salt (we use sea salt)
1/2 tsp black pepper
1. In a small bowl, combine all of the marinade ingredients and stir or whisk together until well blended .
2. Transfer chicken legs to a large mixing bowl or a large ziploc bag. Pour the marinade over the chicken and toss with your hands to evenly coat the chicken, pushing some of the marinade under the skin of each chicken leg for richer flavor. Cover with plastic wrap and marinate 6 hours or overnight, tossing chicken once while marinating.
3. Arrange chicken skin-side-down and bring chicken to room temperature while oven preheats. Brush chicken legs with any extra marinade left in the mixing bowl. Bake at 400˚F in the center of oven for 25 minutes skin-side-down then turn the chicken legs over and bake additional 25 minutes skin-side-up. For crispier skin, broil on high heat 1 to 3 minutes or until skins have browned. Use rimmed baking sheet.
NOT into chicken for dinner, then BBQ up some Steaks with guacamole!