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Crispy Ginger Chicken Legs

These crispy ginger chicken legs are going to be your new go-to meal for super easy no-fuss weekly dinner recipes. Expect an explosion of flavors in your mouth, from ginger, onion, and garlic to the umami flavor of coconut aminos, juicy meat, and crispy skin. The recipe is gluten, and dairy-free, Paleo, and AIP.
5 from 2 votes
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Main Course
Servings 4

Ingredients
  

  • 4 chicken legs, skin on Pasture raised
  • extra virgin olive oil
  • coconut aminos
  • salt
  • garlic powder
  • onion powder
  • ginger powder

Instructions
 

  • Preheat the oven to 350F. Place the chicken legs on a parchment paper-lined baking sheet with the skin side down. Drizzle with olive oil and coconut aminos. Season generously with salt, onion powder, garlic powder, and ground ginger.
  • Flip the chickens. If there is enough olive oil lightly coating them you don't have to add more oil. If not drizzle with a bit of olive oil. Drizzle with a bit more coconut aminos than on the other side. Repeat the same seasonings, salt, onion, and garlic powder, and ground ginger. The skin of the chicken leg should look dry from all the spices.
  • Roast in the middle of the oven for about 35 minutes, until the temperature reaches 170 F measured away from the bone, or when the juices run clear not red (if you make a small cut on the thickest part). The skin should look browned and crispy.
  • I like to serve it with some of the sauce from the baking sheet. It is best to add 1-2 Tbsp on a plate and place the chicken on top. That way the chicken skin stays crispy.
  • These chicken legs store and reheat really well. Place them in a glass container in the fridge (sauce on the bottom). Simply reheat them in the oven for the next few days. The flavor of the meat gets even better when the bottom of the chicken leg has soaked longer in the sauce.
Keyword aip, gluten-free, egg-free, nute-free, paleo