Baked Chicken Legs

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  2.5 lbs Chicken Drumstick, Skin-On
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tbsp Brown sugar
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  2 tsp Paprika, Smoked
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  1 tsp Cumin, Ground
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  1 tsp Garlic powder
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  1 tsp 1 teaspoon kosher salt
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  0.5 tsp 1/2 teaspoon ground black pepper
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  0.3 tsp Cayenne Pepper, Ground
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  Chopped fresh cilantro or green onion (optional for serving)

Instructions

1. 1Pat the chicken drumsticks dry with paper towels and place them in a large mixing bowl. Drizzle with olive oil.
2. 2In a small bowl, stir together the brown sugar, smoked paprika, cumin, garlic powder, cayenne pepper, and salt and black pepper to taste. Sprinkle the spice mixture over the chicken and toss until evenly coated. Let stand at room temperature for 15–20 minutes, or refrigerate up to 1 day.
3. 3Preheat your oven to 425°F. Line a large rimmed baking sheet with aluminum foil or parchment paper.
4. 4Arrange the drumsticks in a single layer on the prepared baking sheet, skin-side up.
5. 5Bake over medium-high heat at 425°F for 30–35 minutes, until the skin is golden brown and the internal temperature reaches 165°F when a meat thermometer is inserted into the thickest part of the meat without touching bone.
6. 6Remove from the oven and let rest for 5 minutes. Divide evenly into 4 airtight containers while hot, then refrigerate until ready to serve.
7. 7Reheat in a 350°F oven for 8–10 minutes until warmed through, or enjoy cold directly from the container.