Crispy Roasted Chicken Legs

February 13, 2026 • 0 comments

Golden, crispy, and raised the right way. These pastured chicken legs went from free-ranging in the sunshine to roasting up perfectly in the oven. The difference? You can taste it in every bite. Sometimes the best meals come from knowing where your food comes from.

Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 4

Ingredients

(2) Chicken Leg Quarters
(4 Tablespoons) 1lb Raw Salted A2/A2 Butter
(1/2 cup) 1 quart - Chicken Bone Broth (Glass)
(To taste) Fine Pink Himalayan Salt, 1lb
(To taste) Ground Black Pepper
(3-4 minced) Garlic Bulbs (8oz)
(1# cubed) 1lb - German Butter Ball Potatoes
(6, peeled and chopped) Carrots (1lb)
(Chopped, to taste) Fresh Rosemary, Thyme & Sage

Directions

Preheat oven to 425°F.

Pat the chicken legs completely dry with paper towels. This is key for crispy skin.

Rub the chicken generously with butter or tallow. Season well with salt and black pepper.

In a roasting pan, add your garlic, peeled carrots, potatoes, herbs, and bone broth. Place the chicken legs skin-side up on a wire rack set over the vegetables.

Roast for 40–45 minutes, until the skin is deeply golden and crispy and the internal temperature reaches 175–185°F (legs like higher heat).

For extra crispy skin, broil for 2–3 minutes at the end, watching closely.

Remove from oven and rest 5 minutes.

This recipe comes from Derrick Spalding a home chef that loves creating new and exciting restaurant style dishes at home!

You can check him out here: https://www.instagram.com/baro...

by Courtney Megargell