Directions 4 steps | 35 Minutes
Prepare the marinade. In a bowl, place the grated onion, minced sage, minced rosemary, black pepper, white wine and one tablespoon of olive oil. Mix until well combined. Add the chicken legs and marinate the legs for a minimum of 2 hours and up to overnight.
Preheat the air fryer or the oven to 320°F. If baking in the oven, line a baking sheet with foil or parchment paper for easy cleanup and set aside. Remove the chicken legs from the marinade and pat them dry with paper towels.
Arrange the chicken legs on the prepared baking sheet or the air fryer basket. Drizzle with the remaining olive oil and rub the oil into the chicken to coat. Drain the marinade and add the salt to the drained herbs and spices. Sprinkle the salted herbs and spices over the chicken evenly. Bake the chicken for 30-40 minutes and broil 1-2 minutes for crispy skin. (See notes 2.)
Serve and enjoy!
- You can substitute the fresh herbs and spices with a teaspoon of dried ones each.
- It’s my firm opinion that if you want the most amazing oven-baked chicken you have to bake only the legs. The breast gets too dry when baked, baking is not the right method to cook chicken breast especially if you bake the animal whole. Too a long time to cook it perfectly and the breast doesn’t stand it. Chicken legs instead come out crispy on the outside and amazingly tender and juicy on the inside. The breed of the chicken also makes a difference. The best results are with a pasture-raised French label rouge or a pasture-raised Heritage breed if available: their meat is tastier. Use young roosters or chickens, don’t use an aged chicken or a breed like the black silky, they will be rubbery once baked.
- Chicken should reach an internal temperature of 165°F before consumption.