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4 to 6
Lior Lev Sercarz
6 chicken legs, bone in, skin on
1 large onion, peeled and thinly sliced
Preheat the oven to 350 degrees. Coat the chicken legs with a bit of olive oil and then sprinkle the 1764 spices all over them. Season with salt on both sides.
Spread the sliced onion on a baking tray lined with parchment paper or in the bottom of a roasting pan and drizzle a little olive oil on them. Season with salt.
Place the chicken legs on top of the sliced onion and bake for 30 minutes, basting once or twice with the cooking juices.
Increase the temperature to 400 degrees and cook for about 15 minutes more, until chicken is fully cooked and gets a nice brown color on top. You can also place them under the broiler for a few minutes at the end to get even crispier skin.