Oven-Roasted Chicken Legs & Thighs
Recipe: #22976
February 27, 2016
Categories: Chicken, Passover, Sunday Dinner, Oven Roast Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Sugar-Free, Bone-in Pieces, Kosher Meat, Chicken Dinner, more
"If you aren't a skin lover, I'm sure this would be just as delicious on boneless skinless too, just with less of a crispy result. For me, I can't eat chicken without skin on it, it's the best. The combination of seasonings lead to a rich flavor, with a crispy outside and tender and juicy on the inside. A great chicken dinner perfect for any weeknight and with only a handful of ingredients!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (420.6 g)
- Calories 539.7
- Total Fat - 26.2 g
- Saturated Fat - 4.6 g
- Cholesterol - 952.6 mg
- Sodium - 1148.1 mg
- Total Carbohydrate - 1.9 g
- Dietary Fiber - 0.6 g
- Sugars - 0.2 g
- Protein - 70.5 g
- Calcium - 50.8 mg
- Iron - 10.5 mg
- Vitamin C - 14.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a small bowl whisk together oil, paprika, seasoning salt, thyme and garlic powder. Lay chicken on a rack in a large roasting pan. Using a pastry brush, brush liberally both sides with marinade. Season the skin side with ground pepper. Place the pan, (skin side up) in the fridge for 4 hours or even better 24 hours (this will give the chicken a better flavor).
Step 2
Preheat oven 400. Bake for 50 minutes, until juices run clear. Half way during cooking time, spoon some pan drippings over the chicken, and then again right before serving.
Tips
No special items needed.
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