Ingredients
900 g skin-on, bone-in whole chicken legs (drumsticks and thighs)
salt and ground black pepper, to taste
15 ml canola oil
480 ml boiling water
30 g garlic powder
15 g chicken bouillon powder, or more to taste
Directions
Step 1
Preheat the oven to 165°C (325°F). Pat the chicken dry and generously season with salt and pepper.
Step 2
In a large skillet over medium-high heat, heat the oil until shimmering. Add the chicken in batches, skin-side down, and cook until well browned, about 3 minutes. Be careful not to burn the chicken. Flip and cook for 1 minute on the bottom side. Transfer the chicken, skin-side up, to a 23x33 cm baking dish.
Step 3
In a small bowl, combine boiling water, garlic powder, and bouillon. Pour the mixture into the baking dish around the chicken until it reaches about 1/3 of the way up the sides (do not cover the chicken).
Step 4
Cover the dish and bake in the preheated oven for 60-75 minutes, or until the chicken is no longer pink at the bone and the juices run clear. If possible, uncover and broil for the last 5 minutes. An instant-read thermometer inserted near the bone should read 74°C (165°F).
Step 5
Remove from the oven and transfer the chicken to a platter. Let it sit for at least 5-10 minutes before serving.