Baked Chicken Legs with Creamy Mushroom Sauce

1. Prep the chicken:
   • Preheat your oven to 400°F (200°C).
   • Pat the chicken legs dry with paper towels. This helps get the skin nice and crispy.
   • Rub the chicken with olive oil, then season with salt, pepper, paprika, garlic powder, onion powder, and thyme.
   • Place the chicken legs on a baking sheet lined with parchment paper or in a baking dish.
   • Bake for 35-40 minutes, or until the chicken is golden and crispy, and the internal temperature reaches 165°F (75°C).
2. Make the creamy mushroom sauce:
   • While the chicken is baking, melt the butter in a large skillet over medium heat.
   • Add the chopped onion and sauté until softened, about 3-4 minutes.
   • Add the sliced mushrooms and cook until they’re golden and have released their moisture, about 6-8 minutes.
   • Add the minced garlic and cook for 1 more minute until fragrant.
   • Pour in the chicken broth and bring to a simmer. Let it reduce for about 5 minutes.
   • Stir in the heavy cream and Dijon mustard, if using. Simmer for another 5 minutes, or until the sauce is thickened. Season with salt and pepper to taste.
3. Assemble and serve:
   • Once the chicken is cooked, remove it from the oven.
   • Plate the chicken legs and pour the creamy mushroom sauce over the top.
   • Garnish with freshly chopped parsley, if desired.

Enjoy your flavorful, juicy chicken legs with that velvety, rich sauce! Would you serve this with any sides, like mashed potatoes or steamed veggies?