Go Back
+ servings
Crispy Baked Chicken Legs
Print

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
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 drumsticks
Calories 279kcal
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)

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 preferable overnight. Do not cover them; let the air-dry them out. 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, and then drizzle with oil.
  • 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.
  • Bake chicken legs until cooked through and skin is crispy, about 45-50 minutes-rotate chicken legs half way 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