Mastering the art of baking chicken legs: A guide to crispy, flavorful perfection

Baked chicken legs with crispy skin, juicy and infused with the aroma of beloved seasonings like garlic, rosemary, and paprika are bound to be a hit. Although the dish appears simple, when served alongside perfectly prepared potatoes and a crisp salad, it transforms into an impressively sophisticated meal. Don't hesitate—jot down this recipe now.

My neighbor is a master at baking meats. Having worked as a professional, she now delights family and friends with her culinary skills. Her recipe for baked chicken legs is an absolute favorite. The brilliance of this recipe lies in its straightforwardness. There’s no need for fuss to create a dish worthy of a restaurant.

Achieving crispy skin on the outside and juicy meat on the inside isn't a daunting task, yet it's surprisingly easy to mess up. It’s essential to marinate the meat in a bit of fat (which contributes to the crispiness of the outer layer) along with your favorite spices before baking. My neighbor combines a selection of accessible spices, topping it off with a sprig of rosemary for that magical taste.

The meat should then be baked—first covered, then uncovered so the top can beautifully brown. After removing the dish from the oven, let it rest covered for a few minutes. This step allows the temperature inside the meat to equalize.

Ingredients:

• 1.1 pounds of chicken legs,
• 2 sprigs of rosemary,
• ground sweet paprika, dried garlic, basil,
• salt, pepper,
• olive oil.

Preparation:

1. Rinse the rosemary and finely chop half of it.
2. Combine salt, pepper, chopped rosemary, ground paprika, dried garlic, and basil with olive oil. Rub this mixture onto the chicken legs.
3. Place the legs in an ovenproof dish and add the remaining rosemary.
4. Cover and bake in an oven preheated to 356°F for 30 minutes.
5. After this time, remove the cover and continue baking for another 30 minutes to allow the skin to crisp up.
6. Once finished, remove the chicken legs from the oven, cover them, and let them rest for about 10 minutes. They will then be ready to serve.