Roasting or baking whole chicken legs in the oven couldn’t be easier with this recipe. It yields crackling, crispy skin & juicy meat.
- 4 whole chicken legs (bone-in, skin-on)
- 2 Tbsp. duck fat, chicken fat, butter or ghee
- 1 and ½ tsp. salt
- ½ tsp. pepper
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1 tsp. dried thyme
- 1/2 tsp. onion powder
About 30 minutes prior to roasting, set the chicken out on a paper towel-lined plate or cutting board and let the meat come close to room temperature for even cooking.
Preheat the oven to 400F.
Grab some more paper towels and thoroughly dry the chicken legs. I mean as dry as you can get them. This really creates crispy skin.
Dividing the fat (butter, duck fat or ghee) evenly between each leg, rub them thoroughly to coat.
Mix together the salt, pepper, garlic powder, paprika, thyme, and onion powder. Sprinkle generously all over the legs rubbing in the seasoning.
Place the legs on a baking sheet making sure the legs aren’t touching to give them each room. It’s important to use a baking sheet, NOT a baking dish so the skin can crisp, not steam.
Roast in the preheated oven for 40-45 minutes, until the internal temperature reaches 165F and the skin is a deep golden brown and sounds hard to the touch.
Let the chicken rest for 8-10 minutes before serving. This is crucial.
Serve & enjoy!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: American