Chicken legs are a really great, affordable way to add protein to a meal that everyone will love. This recipe could not be any simpler and with very little prep time is a great weekday option. Recipe and photo courtesy of cookiesandcups.com.
- 4–5 pounds chicken legs (drumsticks)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Preheat oven to 400°F (I used my convection setting to cook these and it worked so well). Line a large baking sheet with aluminum foil, and coat with nonstick spray. Place all the drumsticks evenly onto the prepared pan being careful not to overcrowd the pan. If you need to, use multiple pans. Mix the salt, pepper, and garlic powder together in a small bowl. Sprinkle the seasoning mixture onto all sides of the legs evenly. Bake for 40 minutes, or until the internal temperature is 165°F and the tendons have shrunken away from the ankle, indicating doneness. I flipped my chicken halfway through to get both sides browned and this is also a great time to drain the pan if there is too much liquid accumulating.