These are the most juiciest and crispy baked chicken thighs and legs ever!
1/4 cup 0live 0il
4 teaspoon Italian seasoning
1 tablespoon cornstarch
2 teaspoons paprika
1 1/2 teaspoons garlic powder
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 baking powder
3-4 lbs chicken thighs & legs
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 and 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.
Keywords: baked chicken, baked chicken thighs, crispy baked chicken thighs, gluten-free recipes, gluten-free dinners, gluten-free chicken recipes