Ingredients
- 4 bone-in skin-on chicken legs
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh rosemary or parsley for garnish
- Optional: Carrots, potatoes, or Brussels sprouts
Instructions
- Preheat the oven to 425°F (220°C).
- Pat the chicken legs dry with paper towels and season generously with salt, pepper, and spices.
- Rub the chicken legs with olive oil, ensuring they are thoroughly coated.
- Arrange the legs skin-side up on a baking sheet lined with parchment paper.
- Bake in the oven for 40-45 minutes, turning the baking sheet halfway through.
- For extra crispiness, broil for the last 4-5 minutes.
- Allow the chicken to rest for a few minutes before serving.
Notes
Avoid overcrowding the baking sheet to ensure crispiness. Letting the chicken sit at room temperature for 30 minutes before cooking helps with even cooking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
- Diet: Gluten-Free