Baked Chicken Legs

Crispy Baked Chicken Legs

This recipe yields tender, flavorful chicken legs with a crispy skin.

Ingredients:

• 6 bone-in, skin-on chicken legs
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1.5 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried thyme (optional)

Cooking Guide:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
2. Pat the chicken legs dry with paper towels. This helps the skin crisp up.
3. In a small bowl, combine the olive oil, paprika, salt, garlic powder, onion powder, black pepper, and thyme (if using).
4. Drizzle the olive oil mixture over the chicken legs and toss to coat evenly.
5. Arrange the chicken legs in a single layer on the prepared baking sheet, leaving space between each piece for air circulation.
6. Bake for 30 minutes, then flip the chicken legs and bake for an additional 20-25 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. The skin should be golden brown and crispy.
7. Let the chicken legs rest for 5 minutes before serving. This allows the juices to redistribute for a more flavorful bite.

Tips:

• For extra crispy skin, pat the chicken legs dry thoroughly and ensure the oven is fully preheated before baking.
• You can substitute other herbs and spices for the paprika, such as rosemary, Italian seasoning, or cayenne pepper for a kick.
• To add some moisture to the chicken, place a few chopped vegetables like potatoes, carrots, or onions on the bottom of the baking sheet before adding the chicken.
• Leftover baked chicken legs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Enjoy your delicious homemade baked chicken legs!