Preheat and prepare the pan: Heat the oven to 425°F (220°C). Line a baking sheet with foil for easy cleanup and set a wire rack on top. The rack helps the heat circulate so the skin crisps up evenly.

Pat the chicken dry: Use paper towels to thoroughly dry the chicken legs, especially the skin. Moisture is the enemy of crispiness.

Season generously: In a small bowl, mix salt, pepper, garlic powder, onion powder, smoked paprika, and thyme. Drizzle chicken with olive oil, then sprinkle the seasoning blend all over. Rub it in so every inch is coated.

Arrange on the rack: Place the chicken legs on the rack with space between each piece. Don’t crowd the pan. Airflow is key for crispy skin.

Bake until crispy and cooked through: Bake for 35–45 minutes, rotating the pan halfway. The exact time depends on the size of the legs. You’re aiming for an internal temperature of 175–185°F (80–85°C) in the thickest part, not touching bone. Higher than 165°F is fine for dark meat; it actually makes it more tender.

Optional broil: If you want extra crackly skin, broil for 2–3 minutes at the end. Watch closely to avoid burning.

Rest and serve: Let the chicken rest for 5 minutes so the juices settle. Finish with a squeeze of lemon and a sprinkle of parsley if you like.