Herb-Infused Roasted Chicken Legs with Crispy Skin

1.Preheat your oven to 200°C (400°F). Line a rimmed baking sheet with parchment paper or aluminum foil for easier cleanup.

2.Pat the chicken legs thoroughly dry using paper towels. This step is crucial for achieving crispy skin.

3.In a small bowl, combine the olive oil, chopped rosemary, thyme leaves, garlic powder, smoked paprika, kosher salt, and black pepper to create the herb rub.

4.Place the dried chicken legs in a large bowl. Pour the herb rub over the chicken and use your hands to massage the mixture evenly over the entire surface, ensuring the seasoning gets under the skin where possible.

5.Arrange the seasoned chicken legs skin-side up on the prepared baking sheet. If using, place a thin slice of lemon on the baking sheet between the legs, not directly on top of the skin.

6.Roast the chicken legs in the preheated oven for 40 to 50 minutes, or until the internal temperature reaches 74°C (165°F) when checked with a meat thermometer inserted into the thickest part of the thigh, avoiding the bone.

7.For extra crispy skin, increase the oven temperature to 220°C (425°F) during the last 5 to 7 minutes of cooking, watching carefully to prevent burning.

8.Once cooked through and the skin is deeply golden brown and crisp, remove the chicken from the oven. Let the chicken rest on a cutting board for 5 to 10 minutes before serving to allow the juices to redistribute.