Ingredients:

  • 4 large chicken legs (approximately 1.5-2 lbs / 680-900g total)
  • 1 tablespoon kosher salt (15ml)
  • 1 teaspoon freshly ground black pepper (5ml)
  • 1 teaspoon garlic powder (5ml)
  • 1/2 teaspoon onion powder (2.5ml)
  • 1/2 teaspoon smoked paprika (2.5ml)
  • 1/4 teaspoon cayenne pepper (optional, for a little kick) (1.25ml)
  • 2 tablespoons olive oil (30ml)

Instructions:

  1. Pat chicken legs dry with paper towels. This is key for crispy skin!
  2. In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using).
  3. Rub the seasoning mixture evenly over all surfaces of the chicken legs.
  4. Place the seasoned chicken legs on a wire rack set over a baking sheet.
  5. Refrigerate uncovered for at least 2 hours, or up to 24 hours.
  6. Preheat oven to 400°F (200°C).
  7. Drizzle the olive oil evenly over the chicken legs.
  8. Bake for 40-45 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the leg, away from the bone. Rotate the baking sheet halfway through to ensure even cooking.
  9. If the skin isn't as crispy as you like after 40 minutes, broil (grill) for the last few minutes, watching very carefully to prevent burning.
  10. Remove the chicken legs from the oven and let them rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender meat.