Hip hip for Chicken Legs

I’ve been in a cooking rut. Often I’m excited to make a menu for the next week, narrowing down what to make rather than hunting for something to make. I asked the kids what they might like, Nicholas decided he wanted chicken legs. Chicken legs… as if it were something I cooked all the time – sure kid no problem! Put chicken legs on the menu and bought them… Now what?! Now I need to cook them! Thankfully I found this recipe that was very easy and tasted delicious. Turns out Nicholas was talking about breaded chicken legs, but thankfully he and Bronwyn BOTH couldn’t get enough of these meat lollipops! Yay! I win! A quickly cleaned plate at the dinner table makes my heart happy. “Can I have another?!” Of course!! Hip hip for Chicken Legs.

Baked Chicken Legs

8 chicken drumsticks about 2 lb
2 Tbsp olive oil

Seasonings
1 tsp sea salt
½ tsp ground black pepper
1 tsp garlic powder
1 ½ tsp smoked paprika
¼ tsp chili powder
1 tsp onion powder

Preheat the oven to 425 degree F.
Line a baking sheet with aluminum foil and lightly spray with non-stick cooking oil. Set aside.
Remove drumsticks from packaging. Pat them dry with paper towels. Place into a bowl or resealable plastic bag. Add oil and toss to coat.
In a small bowl combine seasonings. Add to bowl/bag and toss until chicken is coated.
Place drumsticks on the baking sheet. Place in a preheated oven and bake for 40-45 minutes or until the internal temperature is 165 degrees or higher.