Simple Crispy Skin Roasted Chicken Legs (Spicy Optional)

Any dish that can satisfy the kids & the adults in the house is a winner in my book. In our home, roasted chicken legs fit the bill!

Delicious, quick and easy – this is a legit “shake & bake” recipe.

PS for those who don’t know – gochugaru is crushed Korean hot pepper. Substitute with whatever kind of spicy pepper you have at home for a similar result.

Here’s all you need:

• 10 chicken legs
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp black pepper
• 2 tsp seasoning salt
• Optional: 1-2 tsp gochugaru or other hot pepper

Start by placing the chicken legs into a mixing bowl or plastic bag. Add in olive oil & all spices except for hot pepper if anyone in your house isn’t down with spicy foods (in our house, that’s the kids).

Mix well, and then place however many chicken legs the spicy food eaters will want into a separate bowl and add in the hot pepper to mix. I usually divide the legs into 50/50 spicy and not spicy.

Turn your oven to 475 degrees fahrenheit. If you have a roasting rack, place into a shallow dish and stick your chicken legs on top. This allows the drippings to fall and makes the skin crispy. If you don’t have one, you can still roast in a cast-iron skillet or other pan. 

When your oven is ready, cook for 45 minutes, turning the chicken legs once halfway through cooking time. And that’s it! In the above picture I’ve served the chicken legs with “Kitchen Sink Fried Rice,” but you can serve with any salad and/or starch of your choosing! It goes well with pretty much everything. 

Print Recipe

Simple Crispy Skin Roasted Chicken Legs (Spicy Optional)

Dinner – American, Asian Fusion, Mediterranean

By Janice Yucel – Serves: 4

Prep Time: 5 Minutes – Cooking Time: 45 Minutes – Total Time: 50 Minutes

Ingredients

• 10 chicken legs
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp black pepper
• 2 tsp seasoning salt
• Optional: 1-2 tsp gochugaru or other hot pepper

Instructions

1

Start by placing the chicken legs into a mixing bowl or plastic bag. Get a separate container if you'll be splitting the chicken legs into spicy & non-spicy

2

Add in olive oil & all spices except for hot pepper if anyone in your house isn’t down with spicy foods

3

Mix well, and then place however many chicken legs the spicy food eaters will want into a separate bowl and add in the hot pepper to mix

4

Turn your oven to 475 degrees fahrenheit

5

If you have a roasting rack, place into a shallow dish and stick your chicken legs on top. This allows the drippings to fall and makes the skin crispy. If you don’t have one, you can still roast in a cast-iron skillet or other pan

6

When your oven is ready, cook for 45 minutes, turning the chicken legs once halfway through cooking time

7

Serve with any salad and/or starch of your choosing