Power Foods | Baked Chicken with Crispy Skin

Baked Chicken with Crispy Skin

Full of flavour, cheap and easy to make, this dark meat chicken recipe can fit perfectly into a powerlifter, strength athlete or bulking meal plan.

I use chicken legs but you can use thighs or just drumsticks as well. I make as many as I can at once. The leftovers find their way into a chicken fried rice the next day.


  • Chicken Legs skin on
  • Salt
  • Pepper


1. Place your oven rack in the middle. Turn the heat on to 400°F/205°C.

2. Pat the chicken legs dry with paper towels. Place the chicken onto a foil lined cookie sheet, skin side facing up. Season both sides of the chicken legs with salt and pepper to taste.

3. Bake the chicken in the heated oven for 30 minutes at 400°F/205°C. Then lower the heat to 350°F/175°C and continue baking the chicken for 30 more minutes or until cooked through and the juices are running clear.

Serve it with some Garlic Parmesan Spaghetti or Rosemary & Garlic Roasted Potatoes.

Words by Dan Profane

Share this recipe on: