4bone-in skin-on chicken legs(drumstick and thigh)
1teaspoonDiamond Crystal kosher salt
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.
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).
Generously spray the top of the chicken with olive oil and sprinkle with the seasonings.
Bake, uncovered, until skin is crisp and browned and internal temperature reaches 165 degrees F, about 45 minutes. Check the chicken after the first 35 minutes. If the skin seems to be browning too much, loosely cover it with foil and continue baking.
Allow the chicken to rest for 5-10 minutes before serving.