Make the marinade: In a bowl, whisk together ⅓ cup Dijon mustard, ⅓ cup honey, 6 minced garlic cloves, ⅓ cup olive oil, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon dried rosemary until well combined.

Prep the chicken: Place your 12 chicken legs in a large zip-top bag or a big bowl. Pour the marinade over the chicken and make sure every piece is fully coated.

Marinate: Seal the bag or cover the bowl and place it in the fridge for at least 4 hours, or overnight for best flavor.

Preheat the oven: When you're ready to cook, preheat your oven to 400°F (200°C).

Arrange the chicken: Take the chicken legs out of the marinade and place them on a foil-lined or greased baking sheet. Leave a little space between each piece.

Bake: Bake the chicken for 35-40 minutes, flipping halfway through, until the skin is golden and the internal temp hits 165°F.

Optional broil for crispiness: If you want extra crispy skin, broil the chicken on high for 2–3 minutes at the end—just keep an eye on it so it doesn’t burn.

Serve and enjoy: Let the chicken rest for a few minutes out of the oven, then dig in!