Roasted Chicken Legs
Posted on February 27, 2020 by mom2jrcll
Chicken legs were on sale this last week for .69 a lb. Of course I had to buy some. I am not a huge chicken leg fan but when they are that cheap, I can feed my crew plenty of food for not much money.
If you don’t have legs, this will work for thighs as well. It can be made ahead as well. I love to use this recipe when prepping food for the week. I just mix it all up in a gallon ziplock bag and then add the legs. I store in the fridge until we are going to eat them. So crazy easy. If your family likes things spicy, increase the cayenne. I can’t add too much heat because we have one that is pretty sensitive to hot things.
Roasted Chicken Legs
Servings 0
Ingredients
- 3-3 1/2 lb Chicken Legs
- 1 1/2 t Salt
- 3/4 t Ground Black Pepper
- 1/2 T Smoked Paprika
- Couple shakes of Cayenne Pepper
- 1 t Garlic Powder
- 1 t Onion Powder
- 1 t Dried Parsley
- 1/4 C Olive Oil
- 2 T Minced Garlic
Instructions
- 1.Put all of the seasonings into a ziplock baggie and mix well. Add the olive oil and minced garlic to bag and mix well again. Add the chicken legs to the bag and squish the legs until they are all coated. Store in baggie until ready to eat.
- Preheat your oven to 425 degrees. Line your baking sheet with parchment paper or aluminum foil, if desired. Lay the coated chicken legs on your prepared pan.
- Bake in hot oven for 30 minutes. Remove from oven and turn over. Place back in oven and bake another 10-20 minutes. Check the internal temperature of the legs. You want your chicken to be 165 degrees.
- Serve with your family’s favorite sides. I like to roast veggies since I am already using the oven and it will be hot and cooking the legs for a while.
