Roasted Chicken Thighs/Legs - any good recipes?

Hi smr00,

Wash/rinse your legs. Pat dry the skin. Let them rest 30 min to 1 hour in the refrigerator uncovered (they will dry up a little more). Before cooking sprinkle a fair amount of salt directly on the skin (add sugar if you wish). Place in a 375F on an oven tray (platform with holes and a pan underneath). cook 1 hour or until golden. The salt and sugar draws the water out of the skin making it render its fat better resulting in a crisp skin that is detached from the meat. As for spices, I am sure someone will direct you but plain chili powder+cayenne+garlic powder+white pepper will do for me.
This technique works for roasted chicken as well particularly if it is pace on a roasting rack or spit.

Luc H.

I'm not sure if this is what you're looking for but it's juicy, crispy and tasty.
You can adapt the recipe to your taste, but i would not suggest using too many herbs and spices, or you will get a confusion of flavors.

Take the chicken thighs (and legs fi you like) and marinate for a couple of hours with
lemon juice
marjoram (fresh if you can get it)
a little fresh sage (much more marjoram than sage)
a couple of smashed garlic cloves
ground pepper
crushed coriander seeds (NOT leaves)
(then, of course, add the spices you like, hot pepper if you like it, but beware of not putting too many flavors in)
yoghurt

squeeze the lemon over the chicken first, then rub the herbs on the chicken, then smother it all in yoghurt. Let it sit in the frige a couple of hours

Remove from frige. Don;t remove the yoghurt.
Just salt the chicken. take a LOW-SIDED roasting pan or baking pan (no more than 1 inch high, or it will produce steam. Lay a sheet of parchment paper on it so the chicken doesn;t stick.
Light the oven to 450 F
lay the pan directly on the floor of the oven.
cook till browned on one side, then turn and cook the other side.
they come crispy, crunchy, no breading or flour, but the yoghurt seems to help. and juicy.
check that they;re cooked inside by piercing the thick part of a thigh near the bone with a thin knife, hold a second inside the meat, then touch your upper lip with it. if it;s hot, and no pink juice comes out, it;s cooked.