Ingredients
Scale
- 6 chicken legs (thigh-drumstick combos), skin-on
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried rosemary
- ½ tsp dried thyme
- ½ tsp onion powder
- 1 lemon, quartered
- Fresh rosemary sprigs for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Rinse chicken legs, pat dry thoroughly with paper towels — dry skin is key for crispiness.
- In a small bowl, mix salt, pepper, garlic powder, smoked paprika, rosemary, thyme, and onion powder.
- Drizzle chicken with olive oil, then rub seasoning mixture evenly over all surfaces, including under the skin if possible.
- Place chicken legs on the baking sheet, spaced apart. Tuck lemon wedges and rosemary sprigs around them.
- Bake 25 minutes, then broil on high for 3–5 minutes until skin is deep golden and crispy.
- Let rest 5 minutes before serving. Garnish with extra rosemary and serve with lemon wedges.
Notes
- Patting the chicken skin *very* dry before seasoning helps maximize crispiness.
- For extra-crispy skin, refrigerate uncovered chicken legs on a rack for 1 hour before seasoning.
- Serve with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 2 chicken legs
- Calories: 380 Kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 37 g
- Cholesterol: 140 mg
