Combine the mustard, orange juice, olive oil, garlic, and salt in a large bowl. Mix well.
Add the chicken drumsticks, and mix well to coat. (Yes, boneless and skinless chicken will also work, but make sure to decrease the amount of cooking time.)
I recommend marinating the chicken in the morning, and cooking up the chicken in the evening—but the recipe works even if you have little or no time to marinate the bird legs. Marinate the chicken in a covered dish in the fridge for up to a day.
When you’re ready to roast the chicken, heat the oven to 425°F (or 400°F on convection mode) with the rack in the middle position. Definitely use the convection option if you’ve got it! The circulating hot air ensures even cooking and crispy skin.
Line a rimmed baking sheet with aluminum foil and place a stainless steel wire rack on top. Gently shake off the excess marinade and lay the chicken drumsticks in a single layer on the wire rack.
Roast in the oven for 20 minutes, and then flip the drumsticks over and rotate the tray 180 degrees. Continue cooking for 20 minutes or until the skin is browned and the meat is cooked through (registering 165°F for dark meat and 150°F for white meat on an instant-read thermometer).
Feeling fancy? Roughly chop a handful of Italian parsley and/or chives, and sprinkle the herbs on top!
You can store the leftover chicken in a sealed container for up to 4 days or freeze for 3 months.