Juicy Roasted Chicken Legs
Dry Brined Roasted Chicken Legs
| Servings | Prep Time |
| 4servings | 10minutes |
| Cook Time | Passive Time |
| 40minutes | 4hours |
|
|
Ingredients
- 1tsp dried thyme
- 1/2tsp garlic powder
- 1/2tsp smoked paprika
- 1/2tsp Ground Black Pepper
- 1.5tsp Coarse Salt
- 2lbs/900g chicken legs
Instructions
- Wash the chicken legs and pat them dry with paper towels. Sprinkle coarse salt on the chicken legs and mix well. Leave the chicken uncovered and put in your refrigerator for at least 4 hours and up to 24 hours. The meat should not be covered, the drying will help the skin get a little crispy when roasting. For the seasonings, to a bowl, add garlic powder, fresh ground black pepper, smoked paprika and dried thyme, mix well. Heat your oven to 400 degrees Fahrenheit/205 degrees Celsius. Mix up the spices right before you take the chicken out of the fridge. I left the chicken in the fridge for about 18 hours. Pat the chicken dry with paper towels. You don’t need to rinse them.
- Place the chicken on parchment or a foil lined baking sheet. Sprinkle the spices on the legs and rub in really well. Cook them in the oven for 20 minutes. Turn them over and cook for another 20 minutes. Cooking time is 35 to 40 minutes depending on the size of the chicken legs. If you’re not sure, check the temperature and it should be 165 degrees Fahrenheit/74 degrees Celsius. Drizzle the chicken with any juices in the pan and serve right away.
Recipe Notes
