Ingredients:

  • 6 whole chicken legs or leg quarters (approx. 3-4 lbs)
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 1/2 tsp dried oregano

Instructions:

  1. Pat the chicken legs completely dry using paper towels. Note: Wet skin equals rubbery skin.
  2. Place the chicken in a large mixing bowl or gallon sized Ziploc bag.
  3. Drizzle with olive oil and toss to coat evenly. Note: Oil acts as the glue for your spices.
  4. Combine kosher salt, black pepper, garlic powder, smoked paprika, and dried oregano.
  5. Sprinkle the spice mix over the legs and massage it into the skin until evenly coated.
  6. Arrange the legs on a rimmed baking sheet lined with parchment paper, ensuring they are not touching. Note: Crowding causes steaming, not roasting.
  7. Roast at 400°F (200°C) for 45-50 minutes until the skin is deeply browned and juices run clear.
  8. Remove from the oven and let the chicken rest for 10 minutes before serving.