Baked Chicken Legs (Finger-Lickin' Crispy)
Serves 10
5 mins prep
40 mins cook
45 mins total
My recipe for baked chicken legs is a keeper! With only 5 minutes of prep time, the drumsticks are coated in a spicy-sweet spice rub, arranged on a sheet pan, and baked in the oven for about 30 minutes. The skin turns out crisp and the meat is succulent and juicy. I promise they are so good everyone will lick their plate (and fingers)!
Serves 3-5 people
Spice rub
Chicken
Make the spice rub
Put all the ingredients for the spice rub in a small bowl. Mix together well, using a fork or small whisk to incorporate, breaking up any clumps of sugar. See note below.
Season and bake the chicken
Arrange an oven rack to the center position. Preheat the oven to 425 degrees (220 C). Line a baking sheet with parchment or foil, or use a non-stick sheet pan.
Pat the chicken legs with a paper towel to remove excess moisture. Arrange them on the prepared baking sheet so they don't touch. Drizzle with the oil, turning to coat. For even crispier skin, arrange the chicken on a rack.
Sprinkle half the spice rub on one side of the chicken legs, then turn them over and sprinkle them with the remaining rub. Turn them over a few times to coat them evenly in the spices and oil.
Bake 20 minutes. Use a pair of tongs to flip the chicken legs over. Return to the oven. Bake an additional 20-25 minutes. The meat should feel tender when pierced with a fork or tip of a knife, and the skin should be crisp and starting to pull away from the meat. You can use an instant-read thermometer if you're not sure — it should read anywhere between 165-175 F (75-80 C).
Scatter the cilantro over the chicken. Serve warm, with the pan juices and lots of napkins!