Crispy Roasted Chicken Legs

Servings

Prep

5 min

Cook

1 hr

Autumn is here! It has been pretty gloomy in Switzerland the past few days, and I love it! The perfect setting to have a lazy day spent curled up on the sofa watching TV series. Unfortunately, all my series that I watch alone only start returning in a week or two. So, I started to iron the piled up laundry, fold shirts with my shirt folder, pair socks and of course to put it where it belongs. It took a whole day, because it was about a months worth of laundry! 🙁 I wanted to clear out my pantry too, but never got to it. Perhaps next week!

The hubby who has also been sick the past few days (I have recovered) requested for some roasted chicken legs, since I have not roasted chicken legs for quite some time. I normally use chicken legs for claypot chicken rice or chicken chops. So, I just thawed three chicken legs (one for me, two for hubby) marinated it and popped it into the oven while I made the side dishes : mashed potato and green beans with browned butter and almonds. Recipe to follow.

It’s really simple and yummy! Also crispy! Fast to put together and most of all, you do not need to precisely follow the recipe. The measurements I have here are just an estimation of what I put in. Feel free to add your own choice of herbs and spices.

Ingredients

4 Chicken Legs

Marinade

2 teaspoons Garlic Granules
2 teaspoons Smoked Paprika Powder
2 teaspoons Oregano, fresh or dried
2 teaspoons Thyme, fresh or dried
1 teaspoon Black Pepper, freshly ground
1 ½ teaspoons Salt

Directions:

Clean chicken legs and dry with paper towels.
Place chicken legs in a sealable bag or container, add marinade and evenly cover the chicken legs with it.
Seal bag or container and allow chicken legs to marinate for at least an hour.
After chicken has marinated, pre-heat oven to 180°C (350°F) and prepare a baking tray with parchment paper. Scrunch up the ends of the parchment paper to avoid fat from chicken legs spilling onto baking tray.
Roast for an hour. Check chicken legs by inserting a knife to the thickest part of the leg. Make sure the juices run clear and there is no sight of pinkness in the chicken. If still uncooked, continue roasting at 180°C (350°F) for another 15 minutes.
Remove from oven and serve.

Tips:

Conversion table here
Rosemary goes very well with chicken, add if you want.
If you have any balance chicken legs, shred it up and toss it in the fat that’s left on the baking tray, refrigerate and use it for chicken sandwich or salad the next day.
For nutritional information, please visit my Yummly page and scroll to the bottom of the recipe.
If you are using MyFitnessPal app to count calories, first copy the recipe URL then go to MyFitnessPal app to Recipes, select Create a New Recipe, then Add from the Web. Paste the URL, match ingredients and that’s it!
Always match ingredients to the ones you use. Ingredient nutritional facts differ depending on brand.