Baked Chicken Legs

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Baked Chicken Legs

Crisp, delicious skin and juicy, succulent meat- Who says chicken can’t be a delicacy? Many recipes will tell you to trim any excess skin from the thigh part. Me? I leave every bit of delicious skin on, spread any excess out on the pan, and it comes out super crispy and so, so good.

Baked Chicken Legs
 
Prep and Cool time
Cook time
Total time
 
Recipe type: Entree, Gluten-Free, Low-Carb, Paleo
Yield: 4 servings
Ingredients
  • Olive oil spray
  • 4 bone-in, skin-on chicken legs (drumstick and thigh)
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon dried thyme
Instructions
  1. Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil, and fit it with a wire rack. Spray the wire rack with olive oil.
  2. Place the chicken legs on the prepared wire rack. Untuck the skin from the bottom of the thighs and spread it along the rack (to make it crispy).
  3. Generously spray the top of the chicken with olive oil and sprinkle with the seasonings.
  4. Bake, uncovered, until skin is crisp and browned and internal temperature reaches 165 degrees F, about 45 minutes. Allow to rest 5-10 minutes before serving.
Nutrition Per Serving
Serving size: 1 chicken leg (thigh and drumstick), skin on; Calories: 375; Fat: 27g; Saturated fat: 7g; Carbohydrates: 0g; Sugar: 0g; Sodium: 412mg; Fiber: 0g; Protein: 30g

Baked Chicken Legs

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