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Crispy Baked Chicken Legs fresh from the oven are insanely good
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Baked Crispy Chicken Legs

A few simple tricks make these chicken legs crispy on the outside, tender and juicy on the inside, and ridiculously flavorful. It’s quick, easy, paleo, gluten-free, and only requires 10 mins prep.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 279kcal
Author Imma

Ingredients

  • 3-3 ½ pounds chicken legs
  • 1 tablespoon dried Italian herbs
  • teaspoons salt
  • tablespoons onion powder
  • tablespoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon white pepper
  • ½ teaspoon cayenne pepper
  • 1 teaspoon bouillon powder (you may replace with salt)

Instructions

  • Wash chicken legs and place them on a cookie sheet in a single layer, then let them sit in the fridge for a minimum of 3 hours or preferably overnight. Do not cover them; let the air dry. You can omit this part and proceed with the spices.
  • When ready to bake, preheat oven to 425°F.
  • Place the chicken in a large bowl with all the spices, then drizzle with oil.
  • Line a baking pan with foil; top with a wire rack. Arrange chicken legs in a single layer. While the chicken legs are baking, the oil will slowly drip to the bottom of the baking pan.
  • Bake chicken legs until cooked through, and skin is crispy, 45-50 minutes. Rotate chicken legs halfway through—roughly 20 minutes.
  • Remove and serve with your favorite chicken sauce or African pepper sauce.

Notes

  1. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition

Serving: 1drumstick | Calories: 279kcal | Protein: 21g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 120mg | Sodium: 195mg | Potassium: 270mg | Vitamin A: 350IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 1mg