Baked Crispy Chicken Legs – Recipes

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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.

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