Description
These are the most juiciest and crispy baked chicken thighs and legs ever!
Ingredients
Scale
- ¼ cup olive oil
- 4 teaspoons Italian seasoning
- 1 tablespoon cornstarch
- 2 teaspoons paprika
- 1 ½ teaspoons garlic powder
- ¾ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon baking powder
- 3–4 lbs chicken thighs & legs
Instructions
- Place the oven rack in the middle of the oven. Preheat the oven to 400°. Prepare a rimmed baking pan by drizzling a tablespoon of olive oil in the pan.
- Mix the dry ingredients with olive oil in a large bowl. Take a paper towel and pat dry the chicken pieces, and place them in the oil mixture.
- Use your hands and mix the thighs and legs into the oil mixture, making sure they are completely covered.
- Place the thighs and legs onto the baking pan with the skin side up. Bake for 40 minutes. Use a meat thermometer to check the internal temperature that it’s 165° or make a cut into the thickest part of a thigh so that the juices run clear.
- Let the chicken rest for 10 minutes before serving, and don’t cut any other pieces. This will help keep the juices in the chicken.