Ingredients:

  • 3 lbs chicken legs (drumsticks and thighs)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp cracked black pepper
  • ¼ tsp cayenne pepper

Instructions:

  1. Use paper towels to pat every inch of the chicken legs completely dry to ensure the skin sears instead of steaming.
  2. Place the chicken in a bowl and toss with 2 tbsp of olive oil to coat the skin.
  3. Mix the salt, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper. Sprinkle the rub evenly over the chicken, massaging it into the skin.
  4. Preheat the oven to 425°F (218°C) and place a wire cooling rack inside a large rimmed baking sheet.
  5. Arrange the seasoned chicken on the rack, ensuring pieces are not touching to allow 360-degree air circulation.
  6. Bake for 40–45 minutes until the skin is a deep mahogany brown and the juices run clear.
  7. Use an instant-read thermometer to verify the thickest part of the leg has reached an internal temperature of 185°F (85°C).
  8. Transfer the chicken to a plate and let it rest for 5–10 minutes to allow juices to redistribute.