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