February 01, 2018
Dinner, Main Dish, Poultry,
Chicken, Sunday Dinner, Winter, Weeknight Meals, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Spices, Bone-in Pieces, Spicy, Kosher Meat more
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"Crispy on the outside, tender and juicy on the inside, and super flavorful"
Wash then paper towel-dry chicken legs. Prepare a cookie sheet then line with foil; top with a wire rack.
When ready to bake, preheat oven to 425°.
Combine all spices together.
Place the chicken in a large bowl, then drizzle with oil. Using your clean hands combine with the spices. Place in refrigerater for a few hours.
Line a baking pan with foil; top with a wire rack. Arrange chicken legs out in a single layer.
Bake chicken legs until cooked through and skin is crispy, about 45-50 minutes-rotate wings half way through-roughly 20 minutes.
Remove and serve with your favorite hot sauce if desired.
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Love the spice/herb mixture but only used 1/2 tsp salt and 1 tsp cayenne. The legs turned out juicy and had just the right amount of heat for us. Thank you for sharing Judy! Will be made again for sure.