Oven Baked Chicken Legs
- 6 to 8 whole chicken legs (thighs and drumsticks), skin on
- 2 tablespoons coarse salt,
- 1 teaspoon ground black pepper
- 1 teaspoon granulated garlic powder
- ¼ teaspoon cayenne pepper powder or to taste (optional)
- Wash chicken legs carefully under running water. Pat dry with paper towels. Drizzle chicken legs with lemon juice and set aside for about 30 minutes to 1 hour.
- Preheat oven to 425°F. Line a 13x9-inch rimmed pan with foil. Lightly coat foil with vegetable spray. Spray or brush a wire rack with oil or cooking spray and set over baking pan. Set aside.
- Mix together salt, ground black pepper, garlic powder, cayenne pepper. Rub onto chicken legs. Arrange chicken legs into a circle onto oiled wire rack. Make sure that the thickest portions of the legs (specifically, the thigh portions) are facing outward and the bones are facing inwards.
- Bake for about 35 to 45 minutes. You can also test the internal temperature of the chicken. The meatiest portions should register about 185°F in a meat thermometer, to ensure doneness.
- Allow chicken to rest for 8 to 10 minutes before serving.
- Makes 6 to 8 servings.
- You can trim off any fats from the legs, however, leaving them on would add more flavor to the chicken meat once cooked.
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