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Baked Crispy Chicken Legs

Baked Crispy Chicken Legs - A few simple tricks makes this 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
Keyword baked chicken, chicken dinner, chicken legs drumsticks, drumsticks
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 drumsticks
Calories 279 kcal
Author Imma

Ingredients

  • 3 - 3 ½ pound chicken legs
  • 1 Tablespoon Dried Italian herbs
  • 1 ¼ teaspoon salt
  • 1 ½ tablespoon onion powder
  • 1 ½ tablespoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon white pepper
  • ½ teaspoon cayenne pepper
  • 1 teaspoon bouillon powder (you may replace with salt)
US Customary - Metric

Instructions

  1. 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 preferable overnight. Do not cover them; let the air-dry them out. You can omit this part and proceed with the spices.
  2. When ready to bake, preheat oven to 425°F.

  3. Place the chicken in a large bowl, with all the spices, and then drizzle with oil.

  4. Line a baking pan with foil; top with a wire rack. Arrange chicken legs out in a single layer. While the chicken legs are baking oil will slowly drip to the bottom of the baking pan.
  5. Bake chicken legs until cooked through and skin is crispy, about 45-50 minutes-rotate chicken legs half way through-roughly 20 minutes.

  6. Remove and serve with your favorite chicken sauce or african pepper sauce

Recipe Notes

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