Ingredients
4 chicken hindquarters (leg and thigh attached)
2 tablespoons olive oil
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1.5 teaspoons sea salt
1 teaspoon cracked black pepper
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with foil for easy cleanup. Place a wire cooling rack on top of the baking sheet.
Step 2: Pat the chicken hindquarters completely dry with paper towels. This is crucial for achieving crispy skin.
Step 3: In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, thyme, salt, and pepper.
Step 4: Brush each chicken piece thoroughly with olive oil, ensuring all surfaces are coated.
Step 5: Rub the spice mixture generously over the chicken, including underneath the skin where possible.
Step 6: Place the chicken on the wire rack, skin-side up. Bake for 45 to 55 minutes, or until the internal temperature reaches 165°F (74°C).
Step 7: Remove from the oven and let the chicken rest for 5-10 minutes before serving.
Notes
For extra crispy skin, leave the chicken uncovered in the refrigerator for 2 hours before seasoning to dry out the skin further.
- Prep Time: PT10M
- Cook Time: PT50M
- Category: Main Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 hindquarter
- Calories: 485 kcal
- Sugar: 0.5g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 42g
- Cholesterol: 145mg
Keywords: baked chicken hindquarters recipes, crispy chicken legs, oven roasted chicken thighs, easy chicken dinner
