Chicken & Poultry
Rotisserie-Style Roast Chicken Legs
Dry brining the chicken legs — salting them uncovered in the fridge overnight — draws out moisture that then reabsorbs seasoned, giving deeper flavor than a wet brine or no brine at all.
Ingredients
- 8 chicken drumsticks or thighs
- 1.5 tsp salt
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 2 tbsp olive oil
Method
- 1
Pat chicken pieces dry and season all over with salt. Place uncovered on a rack in the fridge overnight — this dry brine draws moisture out of the meat, which then reabsorbs back in along with the salt, seasoning the chicken all the way through instead of just the surface.
- 2
Preheat oven to 425°F. Mix paprika, garlic powder, onion powder, and thyme with the olive oil.
- 3
Rub the spiced oil over the dry-brined chicken.
- 4
Roast on a rack over a sheet pan for 35-40 minutes, until deeply golden and the internal temperature reaches 165°F.
- 5
Rest 5 minutes before serving.