If you don't like the smell of chicken, rinse and pat dry well with a paper towel. We normally cook the chicken without rinsing it.
Pierce the skin of the chicken leg with a fork. Pierce it vigorously!
Rub the grated garlic, Krazy salt, salt, and pepper into both sides of the chicken well. I recommend to use a generous amount of salt and pepper.
Put 2 to 3 bay leaves on top of the chicken.
Line a baking tray with parchment paper (2 sheets stacked together) and place the chicken leg on top. This time, I roasted a whole garlic (chop the top off and with a generous amount of salt) together with the chicken.
It would look like this if you cook 2 chicken legs. Make sure the meat parts don't overlap.
Preheat the oven to 250℃. The seasonings will penetrate into the meat while you are waiting for the oven to be warmed up.
Cover the chicken with.
aluminum foil and roast in the oven for 20 25 minutes. After 20 minutes, check the chicken once.
This is how the chicken legs look after 25 minutes. Check with a fork or skewer, and it's done if the juices run clear. If the juices are red, roast for a further 5 minutes and check. Repeat until it's done.
When it's done, place the chicken leg skin side up. Pour the juices over the skin and roast again. By doing so, the skin will become crispy. Roast for about 8 ~ 10 minutes. It burns easily, so watch it carefully.
Serve with vegetables of your choice I've kept the flavoring simple, so enjoy it your way. It's delicious with mustard, yuzu pepper paste, lemon, or ponzu sauce.
Story Behind this Recipe
We have this roast chicken as a main dish for special occasions, when whole chicken legs are on special offer, etc. This brightens up the table instantly. You can use wing drumettes instead If you use them, shorten the roasting time.
Just put it in your oven. I recommend to roast potatoes/carrots/garlic cloves/tomatoes together with the chicken (add tomatoes when you roast the skin). This time, I roasted a whole garlic clove.