Ingredients:

  • 4 Chicken Legs (drumsticks), about 6-8 oz each (approx. 170-230g each)
  • 1 tbsp Olive Oil (15 ml)
  • 1 tsp Salt (5g)
  • ½ tsp Black Pepper (2.5g)
  • 1 tsp Garlic Powder (5g)
  • 1 tsp Paprika (5g) (Smoked paprika recommended for extra flavour!)
  • ½ tsp Onion Powder (2.5g)
  • ½ tsp Dried Thyme (2.5g) (Or 1 tsp fresh, finely chopped)
  • 4 cups Water (950ml) - for optional brine
  • 1/4 cup Salt (60g) - for optional brine
  • 1/4 cup Brown Sugar (50g) - for optional brine
  • 2 Garlic Cloves, smashed - for optional brine
  • Optional: 1 lemon, cut into wedges (for serving)

Instructions:

  1. Combine water, salt, sugar and garlic for brine. Submerge chicken legs in brine and refrigerate for at least 30 minutes or up to 4 hours (Optional).
  2. Preheat oven to 400°F (200°C).
  3. Remove chicken legs from brine, pat completely dry with paper towels. This is crucial for crispy skin!
  4. In a bowl, toss chicken legs with olive oil, salt, pepper, garlic powder, paprika, onion powder, and thyme. Ensure chicken is evenly coated.
  5. Place the seasoned chicken legs on the baking sheet in a single layer, skin-side up. Avoid overcrowding the pan.
  6. Bake for 40-45 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the leg, avoiding the bone. Check internal temperature for safety.
  7. Remove from oven and let rest for 5-10 minutes before serving. This helps retain juices.
  8. Serve hot with lemon wedges (optional).