This recipe for juicy baked chicken legs and thighs delivers tender, flavorful poultry with crispy skin, perfect for an easy and satisfying meal.
4 chicken legs (drumsticks), skin on
4 chicken thighs, skin on
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
Preheat the 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, and onion powder.
Place the chicken pieces in a large bowl and drizzle with olive oil. Toss to coat evenly.
Sprinkle the seasoning mixture over the chicken and rub it in to coat all sides thoroughly.
Arrange the chicken legs and thighs skin side up on a baking sheet lined with parchment paper or a lightly greased wire rack set over a baking sheet.
Bake in the preheated oven for 35 to 40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
Remove from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.