The Roast Chicken Legs

Crispy-skinned roasted chicken legs you can eat like a barbarian!

Ingredients

• Four high-quality Hähnchenschenkel (whole chicken legs). Get them organic or from a local butcher. Believe me, you will taste the difference.
• 2 tbs coconut oil
• 2 tsp thyme (fresh is good, but out of the spice shaker is fine too)
• 1 tsp salt
• 1 tsp cayenne powder
• 1 tsp garlic powder

Roast 'em

1. Make sure there are no feathers on the chicken. Pluck out any bits you see. But leave the skins on!
2. Mix the spices together in a wee bowl.
3. Pan method: Heat up the coconut oil on the higher end of medium and drop in the chicken legs. Sprinkle half the spice mix generously over the top. When one side is browned (maybe 5 min?) flip them over and sprinkle the other side. Cover them and turn the heat down so that they're just sizzling, no longer frying. Cook around 30 minutes, until the meat is pulling away from the bone (or a thermometer stuck in says 70 Celsius).
4. Oven method: Coat the chicken legs in melted coconut oil and lay on a foil-lined pan. Sprinkle spices generously. Bake at 180 Celsius for 45 minutes.