Baked Chicken Legs
Servings: 6 servings
Calories: 238cal
Ingredients
- 3 ½ pounds chicken legs bone-in, skin-on
- 1 Tablespoon garlic salt
- 1 Tablespoon smoked paprika
- ½ Tablespoon onion powder
- ½ Tablespoon black pepper
- 3 Tablespoons butter well softened
Instructions
- Preheat oven to 425 F. Line a baking sheet with foil and place a wire rack over the top.
- Rinse chicken drumsticks and pat dry with paper towels.
- Combine all ingredients except the chicken in a medium bowl. Microwave for 5-10 seconds to just melt the butter. Stir all ingredients together.
- Using gloved hands, coat the chicken legs with the butter mixture.
- Place chicken legs on wire rack over baking sheet and bake for 40-45 minutes.
- Allow to rest for a few minutes before serving.
Video
Notes
- Be sure to fully pat the chicken legs dry, this will ensure nice crispy skin.
- Try to find chicken legs that are fairly equal in size to one another. Family packs of chicken tend to have more random sized pieces and are often times fattier. We like to use the smaller packs which are more uniform in size.
- Store leftovers in an air-tight container kept in the refrigerator for up to 4 days.
- Do not cover the chicken legs with foil when baking. You will end up steaming the chicken instead of roasting it which is what gives it that beautiful golden brown crunchy skin.
- If you prefer, you can use olive oil instead of butter with the seasonings.
Nutrition
Serving: 1serving (2 drumsticks) | Calories: 238cal | Carbohydrates: 1g | Protein: 29g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 152mg | Sodium: 1354mg | Potassium: 400mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 801IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 2mg
