Old-Fashioned Chicken Legs
6-8 chicken legs, thawed
1/2 cup of flour
1 - 1 1/2 tsp of herbs & spices – paprika, garlic powder, onion powder, parsley, rosemary, thyme, or poultry seasonings
Coat chicken with herbs and spices. I never measure this, as it is just a sprinkle here, shake of this, and so on. I probably do about a teaspoon or so of the spices combined. Dredge chicken with flour and make sure it is coated. The next step is important as I think it adds to the appearance and makes the chicken less sticky and more held together at the end. In an oven-proof pan, such as a dutch oven pan, drizzle a little bit of olive oil (over high heat on the stove) and lightly brown/sear the floured chicken pieces.
This should only take a few minutes, just enough to brown the skin a bit, basically just adding some color. Turn off the heat, and add in a few tablespoons of water or chicken broth just to deglaze the pan. Cover and place in a preheated 325 degree oven and bake for about 45 minutes. Depending on the size of the chicken legs, it could take closer to an hour to bake. Make sure they are fully cooked to the proper temperature of 165 degrees before enjoying.
Slow Cooker Variation:
Omit the flour. Place the seasoned chicken pieces and add 1 cup of water or chicken broth in the slow cooker. Cover and turn on low for about 5-6 hours or on high for for 3-4 hours. Check temperature of chicken to be about 165 to insure it is cooked well, as sometimes in the slow cooker, it is harder to tell if the chicken is done as it doesn't brown as much. You might notice the chicken will start to fall apart when fully cooked as well.