This recipe delivers tender and juicy baked chicken legs and thighs with a flavorful, crispy skin. Perfectly seasoned and easy to prepare, it’s a family-friendly meal that pairs well with your favorite sides.
4 chicken legs (drumsticks), skin-on and bone-in
4 chicken thighs, skin-on and bone-in
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
Preheat your oven to 425°F (220°C).
Pat the chicken legs and thighs dry with paper towels to ensure crispy skin.
In a small bowl, combine kosher salt, black pepper, garlic powder, smoked paprika, dried thyme, onion powder, and cayenne pepper.
Place the chicken pieces in a large bowl or on a baking sheet and drizzle with olive oil. Rub the oil evenly over all the chicken pieces.
Sprinkle the seasoning mixture evenly over the chicken, rubbing it into the skin to coat all sides.
Arrange the chicken legs and thighs skin-side up on a baking sheet lined with parchment paper or a lightly greased wire rack placed over a baking sheet.
Bake in the preheated oven for 35 to 40 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer and the skin is crispy and golden brown.
Remove the chicken from the oven and let it rest for 5 minutes before serving to allow the juices to redistribute.