Crispy Oven Roasted Chicken Legs

Crispy Oven Roasted Chicken Legs

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Hey, Hey!

We are super busy this week…so I went to my recipe vault (aka my junk drawer) and picked out this recipe to cook tonight. We always have chicken in our freezer and I’m a spice hoarder. So, no grocery shopping for me. Which, honestly, grocery shopping during COVID with an almost 8-month-old is not something I want to do. Let alone during a busy week when I’m already rushing around.

So, this recipe is perfect. You can throw everything together in about 10 minutes and then let your oven do the heavy lifting. Besides, not many people are going to turn down a chicken leg.

Oh, and a bonus…you can eat with one hand and still multi-task away. For me, that’s trying to convince my daughter that crawling backwards will only get you so far in life. (I’m not being dramatic.) She will literally only crawl backwards it’s adorable and hilarious.

Any who, enjoy this recipe and a 4 day work week!

Peace, Love, & Chick Ya Later,

Khristian

Crispy Oven Roasted Chicken Legs
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Crispy Oven Roasted Chicken Legs

Recipe by KhristianCourse: Main DishCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

45

minutes

Crispy, salty, and smoky! What more could you want in a chicken leg? This recipe is easy and perfect for dinner.

Ingredients

  • 12 Chicken Legs (roughly 4.5lbs)

  • 1 1/2 Tsp of Smoked Paprika (or Regular Paprika)

  • 1 Tsp of Onion Powder

  • 2 Cloves of Garlic (Minced or finely chopped)

  • 1 1/2 Tsp of Salt (or more to taste if you like)

  • 1 Tsp of Black Pepper

  • 1/2 of a Lemon (Juiced & Zested)

  • 1/4 Cup of Olive Oil

Directions

  • In a small bowl, mix together all the seasonings, minced garlic, lemon juice/zest, and olive oil. Set aside.
  • Grab your chicken legs and pat them dry to get rid of any excess moisture. Now place them in a large (oven safe) dish.
  • Pour the olive oil mixture over the chicken legs. Use your hands and massage the mixture over each chicken leg to make sure everything is nice and evenly coated.
  • Preheat your oven to 425 degrees.
  • Let them bake for 20 minutes then flip the chicken legs over and bake for 15 minutes.
  • When the 15 minutes are up. Turn your oven on broil.
  • Flip the chicken legs back over to where they are skin side up and broil them for about 5-10 minutes until they’re crispy and golden brown! (I say 5 to 10 minutes, because everyone has different preferences. We love the skin to get really crispy with little charred pieces so I do about 8 minutes in my oven.)
  • Let them cool for about 10 minutes then eat up!

Notes

  • If you plan on marinating the chicken:
    You don’t want to add the lemon juice to the marinate if you plan on letting them sit overnight, because it will make your chicken super tough and give it an odd texture. If you’re only marinating it for an hour or so go ahead and add the lemon juice.
 

2 Comments

  1. Bedogne
    September 18, 2020 at 7:50 am  ·  Reply

    We made this two weeks ago, but with Chicken Thighs! We made a bunch so we had it for dinner on Monday and then for salads all week…it was perfect!

     

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