Crispy Baked Chicken Whole Legs

 

Ingredients:

2 whole chicken legs (clean, wash and pat dry)

Marinade: (mix in a small bowl)

1/2 tsp. salt

1/4 tsp. ground white pepper

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. smoked paprika

Methods:

1. Pork both sides of the chicken with a fork to let the seasoning absorbs into the chicken.
2. Rub the marinade over the chicken on both sides and place them in a ziplock bag, squish out air, zipped, and marinate in the fridge overnight.
3. Prior to baking the chicken, remove chicken from the fridge, unzip the bag to allow chicken to come to room temperature.
4. Bake (skin side up) in a Convention Oven of 170 degree Celsius for 20 minutes, flip the chicken over and continue to bake for another 20 minutes; I turn the chicken over, skin side up and bake for another 5 minutes to let the skin comes to golden brown and crispy.
5. Remove from oven and let the chicken rest for 5 to 10 minutes before plating and serving.

Notes:  I serve the chicken with pineapple and Japanese cucumber slices; and potato and egg salad.  Refer to my next post for the salad recipe.

The baked chicken recipe is adapted from  Youtube by 'Home Cooking with Somjit' with a very slight adjustment to suit my cooking preference.