I love the ease and versatility of baked chicken. By using melted cooking fat and whatever spices you like, there are endless possibilities. To simplify things even further, I recommend that you choose one of the spice blend recipes to top the chicken legs.
PREP TIME
5 minutes
COOKING TIME
45-60 minutes
YIELD
6 chicken legs (3-6 servings)
6 chicken legs
1-2 tablespoons melted butter, ghee, bacon fat, or coconut oil
2 tablespoons of the spice blend of your choice
(recipe here)
NIGHTSHADE FREE?
Use only nightshade-free spice blends.
FODMAP FREE?
Use only FODMAP-free spice blends.
CHANGE IT UP
Substitute bone-in, skin-on chicken breasts if you don’t have chicken legs.
Serve with a simple green salad or with Roasted Rosemary Roots (recipe here).
NUTS
EGGS
NIGHTSHADES
FODMAPS
Preheat oven to 375°F.
Place the chicken legs onto a baking sheet or into an oven-safe dish, and brush them with melted butter. Sprinkle the spice blend evenly over the chicken legs.
Bake for 45-60 minutes or until a thermometer reads 165°F when inserted into the center of one of the chicken legs.
Pictured: Smoky Blend and Savory Blend
