Roasted Chicken Legs

close-up photo of H. Weal, co-author of The Weal MealMake this a meal by adding some vegetables to roast alongside the chicken in a large sheet pan. I like this with a couple of sliced up bell peppers and a half pound of baby potatoes. You can also switch this up by adding or substituting herbs or spices that complement the side dish. For instance, try swapping out the paprika for dried oregano when serving with pasta. — H. Weal

INGREDIENTS
2 pounds chicken legs
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/4 ounce fresh parsley, minced (about 3 sprigs)
2 tablespoons olive oil

TOOLS
quarter (9” x 13”) sheet pan, lined with foil
measuring spoons
instant-read thermometer

METHOD
1. Set oven to 400 degrees. Place chicken on lined pan and season on both sides with salt, pepper, garlic, paprika, and minced parsley. Drizzle with oil.
2. Bake until internal temperature reaches 165 degrees – about 50 minutes.

NOTES & TIPS
• 2 pounds chicken legs = about 4 whole legs or 8 thighs or 8 drumsticks
• No fresh parsley on hand? Use 1 teaspoon dried parsley.

READY IN
55 minutes

YIELD
4 servings

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