These easy, delicious Moroccan spiced crispy chicken legs are crispy on the outside with gorgeous, succulent meat on the inside. This recipe does not involve marinating or precooking the meat - just coat in the spices, roast and enjoy!
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.
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.