Baked Chicken Legs
Succulent and flavorful chicken drumsticks, seasoned generously and roasted to perfection, yielding a crispy, golden skin with tender, juicy meat within.
Pin it to remember it!
Ingredients
- 1 tsp onion powder
- 2 Tbsp olive oil
- ¼ tsp chili powder
- 8 chicken drumsticks approximately 2 lb
- ½ tsp ground black pepper
- 1 ½ tsp smoked paprika
- 1 tsp sea salt
- 1 tsp garlic powder
Instructions
- Set the oven to preheat at 425°F.
- Cover a baking sheet with aluminum foil and apply a light coating of non-stick spray; reserve for later use.
- Extract the drumsticks from their packaging, pat them thoroughly dry using paper towels, and transfer them into either a mixing bowl or a resealable plastic bag. Drizzle with olive oil and mix until evenly coated.
- In a separate small bowl, blend together all the dry seasonings. Introduce this seasoning mix to the drumsticks and toss until each piece is thoroughly covered.
- Arrange the drumsticks on the prepared baking sheet in a single layer. Transfer to the oven and bake for 40 to 45 minutes, or until the internal temperature registers at least 165°F and the skin is crisped to your preference.
Notes
Though the safe internal temperature is 165°F, allowing the drumsticks to bake a bit longer enhances tenderness, ensuring the meat is fall-off-the-bone delicious and void of any pink near the bone.
Stored in an airtight container, cooked chicken can be refrigerated for up to four days. While the skin may lose its crispness upon reheating, the meat remains flavorful—perfect for adding to salads or sandwiches either warm or cold.
Stored in an airtight container, cooked chicken can be refrigerated for up to four days. While the skin may lose its crispness upon reheating, the meat remains flavorful—perfect for adding to salads or sandwiches either warm or cold.