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.
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)
US Customary – Metric
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°.
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.