These easy, delicious Moroccan spiced crispy chicken legs are perfectly crispy on the outside with gorgeous, succulent meat on the inside. This recipe is super easy to make and does not involve marinating or precooking the meat - just coat in the spices, bake and enjoy!
This spiced crispy chicken legs recipe takes under 10 minutes to prepare and makes a fantastic family dinner. Enjoy with rice, couscous, quinoa or salad.
This is the easiest method of baking chicken legs to crispy perfection I know and I am very excited to share it with you today. I made this recipe a few times, each time a little differently in order to compare the results and decide which method worked best. Once using spatchcock chicken and once using smaller chicken legs.
Although the chicken tasted delicious each time (I used the same spice mix) the texture of the spatchcock chicken wasn't exactly what I was looking for. The problem with using spatchcock chicken is that white meat cooks quickly and can be chewy if roasted for too long, so it's best to stick to dark meat only.
When I used smaller chicken legs the skin was nice and crispy but the meat was a little dry around the edges.
Using chicken leg quarters produced the best results. The skin was paper thin and perfectly crispy with no traces of fat in it while the meat inside was succulent and absolutely delicious.
Moroccan spiced chicken
You can play around with the proportions in this spice mix to suit your preference. For example, adjust the amount of cayenne to create a milder or spicier mix. If you are not a fan of cinnamon, for example, omit it and use more paprika instead (or add a little smoked paprika).
You can prepare the spice mixture ahead, store it in a jar and keep in a cupboard. If you double the ingredients you can also use it in other recipes.
Sprinkle over potato wedges or other vegetables before popping them in the oven, add to fajitas (whether you are using meat or just vegetables), burritos etc.
How to make crispy chicken legs: step-by-step
1.Preheat the oven to 350 F/ 180 C/ gas mark 4. Line a large roasting pan with parchment paper and set aside. In a bowl combine all the spices and salt and stir thoroughly.
2. Scatter the mixture over your roasting pan. Remove any loose pieces of skin from the chicken and pat the meat dry on both sides.
3. Coat the chicken legs in the spice mix on both sides as evenly as possible and arrange in your pan, skin side up. Drizzle over a little oil.
4. Bake in the centre of the oven for 1 hour and 20 minutes. Start basting after about 45 minutes every 15 minutes or so. Remove from the oven and serve immediately.
Top tips
- It is important to pat the meat dry before coating in the spices. Also try to coat the meat as evenly as possible.
- Bake the chicken legs in a preheated oven.
- Start basting after 40-50 minutes when there are enough juices in your roasting pan.
- Do NOT turn the meat over. It should be roasted skin side up.
- Serve the chicken straight from the oven as it won't be as crispy after 15 minutes.
Serving suggestions
Serve this Moroccan spiced chicken with cauliflower rice tabbouleh or roasted cauliflower salad. Tastes delicious also with sweet and zesty giant couscous salad with mango as well as romanesco salad with quinoa.
You might also like
- Yogurt Marinated Moroccan Spiced Chicken Breast
- Easy Apricot Chicken Tagine with Chickpeas
- Oven Pulled Chicken the Healthy Way
Check out also this collection of 13 healthy easy one pot chicken recipes.
Keep in touch!
If you make this spiced crispy chicken recipe I'd love to know how it turned out for you. Did you add any more spices into the mixture? Let me know in the comments below, thanks:)
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Moroccan Spiced Crispy Chicken Legs
Ingredients
- 4 chicken leg quarters
- 2 tbsp olive oil
Moroccan Spice Mix, all in powder form
- 1 tsp cumin
- 2/3 tsp each: ginger, cayenne pepper, onion, garlic
- 1/2 tsp paprika
- 1/3 tsp each: allspice, cinnamon, fine sea salt
Instructions
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Line a large roasting pan with parchment paper and set aside.
- Combine all the spices and salt, stir thoroughly and scatter the mixture over the roasting pan.
- Cut off any loose skin from the chicken and pat the chicken dry using paper towel. Coat the chicken in the spices on both sides (do this as evenly as you can using the entire spice mixture).
- Arrange the chicken in the pan skin side up, drizzle with the oil and bake for 1 hour 20 minutes in the centre of the oven. Start basting after about 40-50 minutes (baste every 15 minutes or so). Do NOT turn the meat over.
- Remove from the oven and serve immediately.
Notes
- It is important to pat the meat dry before coating in the spices. Also try to coat the meat as evenly as possible.
- Bake the chicken legs in a preheated oven.
- Start basting after 40-50 minutes when there are enough juices in your roasting pan.
- Do NOT turn the meat over. It should be roasted skin side up.
- Serve the chicken straight from the oven as it won't be as crispy after 15 minutes.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
I love the look of this dish, the spicing is right up my street, sounds delicious.
Thanks Lesley, I love Moroccan spices in everything:)
This looks so tasty, Monika! I love the sound of the recipe. Thanks for sharing! x
I love chicken with crispy skin and delicious spices! Yum 🙂
Thanks Petra:)
Ohh Monika I would love these I know I would. I often do lamb with Moroccan Spices but Chicken less so. These look delicious!
Thanks Jacqui! No one complained about dinner that day:)
I love roasting chicken. I totally agree with sticking to the dark meat. This mixture of spices sounds wonderful.
Thank you! glad you like my choice of spices:)
I love making spatchcock chicken because it's oh-so-dramatic, but I'm with you about the different cooking times (and resulting uneven results). I love the idea of using leg quarters—they're always on sale at my grocery, and they're impressive in their own right. These look just gorgeous: I'm going to have to try these babies out on the hubster for date night!
Thanks Michelle, really glad you like this recipe, do let me know how it turns out if you make it:)
Hi Monika, made your gorgeous Moroccan crispy spicy chicken tonight, totally yum. I served it with a stir fry of peppers, thickly sliced red onions, carrots, green beans, celery, smoked garlic, sliced green chilli and coriander leaves, fried in olive oil, dhania, cumin and tomato paste. I put the chicken on a bed of cauliflower rice mixed with finely chopped coriander. Thank you for a beautiful recipe, I will definitely be cooking it again - and again , and again! I love spices and big flavour, happy me!!
Sounds like quite a feast, I especially like the addition of the smoked garlic! You are welcome and thank you for your feedback:)
This sounds really lovely - I think my kids would really enjoy this x
Thanks Mandy! I thought your whole family was vegetarian...
This sounds really delicious! Coating chicken in some spices and then roasting it really is one of my favourite easy meals - It's also something I can pretty much guarantee everyone in the house will eat too which is always a good thing!
Thank you Corina! It's the same in my house:)
Ahhhhh I just love crispy chicken SO much, especially when it's coated with my fave spices! Moroccan cuisine is just the best and full of so much flavour! x
Thank you! Moroccan spices really are super delicious:)
This looks delicious. I prefer dark meat on chicken because I think it as more favour which along with your Moroccan spices and crispy skin would be so tasty!
Thank you Cat! It really was delicious and easy to make:)