CRISPY OVEN ROASTED CHICKEN
Tender, juicy and delicious: this crispy oven roasted chicken recipe is gluten free and paleo. Pairs with hundreds of different sides and sauces. Super easy and guaranteed to be juicy chicken.
Servings: 8 servings
Calories: 879kcal
Ingredients
- ¼ cup olive oil
- 4 Chicken Leg Quarters Separated
- ½ teaspoon Kosher Salt
- ¼ teaspoon Fresh Cracked Pepper
Instructions
- Preheat the oven to 375 degrees
- In a large, heavy bottom or cast iron pan, add the oil and heat over medium-high heat until the oil is shimmering.
- While the oil is heating, season the chicken pieces with salt and pepper. Be sure to season both sides of each piece.
- When the oil is hot, add the chicken but do not over crowd the pan. Cook until the skin is golden brown and crisp, then flip the chicken carefully in the pan using tongs.
- When the chicken is crisp, remove from the pan and place in a lined baking sheet.
- After all the chicken is crisped up and in the baking sheet, bake in the oven for approximately 20 to 25 minutes. The chicken is done when it reaches 165 degrees or the juices run clear.
- Serve immediately and enjoy!
Notes
We love hearing from you... suggestions, questions and more! Please write in the comments section below.
Nutrition
Serving: 1piece | Calories: 879kcal | Carbohydrates: 0.04g | Protein: 71g | Fat: 64g | Saturated Fat: 17g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 29g | Trans Fat: 0.4g | Cholesterol: 286mg | Sodium: 412mg | Potassium: 721mg | Fiber: 0.02g | Vitamin A: 534IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 3mg