It was Sunday morning and after a few days in a row of traveling, I was feeling blah. I took some frozen chicken legs out of the freezer thinking I’d make something with them for dinner. As the day went on and I was still feeling quite sluggish, I started to dread the idea of cooking and making dinner for my family.

Right before I conceded to the idea of going out to dinner, something I really didn’t want to do either because it meant getting out of my comfy clothes, I rallied and threw together this recipe. With that slight burst of energy, I decided to go to the gym and the grocery store while the chicken was cooking. So I set the oven self timer to turn on and off. When I got home two hours later, I was a little worried that the chicken might be dry.

“Wow this chicken is amazing!!!” Kelly said after taking just one bite. My husband also all echoed her thoughts. If you are a chicken breast only kind of chicken eater, like my husband usually is, this recipe will completely change your mind about chicken thighs! I’m telling you this recipe will blow your mind because it is so simple yet insanely delicious!

Can you guess which is healthier the chicken breast or legs? Because of the healthy fat in chicken legs, they are actually better for weight loss than chicken breasts. Go figure!

Crispy Roasted Chicken Legs
4 organic chicken legs
1 tablespoon herbs de provence or italian seasoning
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon coarse sea salt
2 tablespoons coconut oil, melted

Preheat oven to 400.

Pat chicken dry and toss in a bowl with spices and oil.

Place chicken legs in a single layer in a large baking pan. Bake for 45 minutes. Let sit for 15 minutes before serving.