Chicken legs were on sale at Save-On, something like $1.30/lb, so we bought a tray of 5. It was originally intended for the Chinese-style baked chicken with crispy skin, but I was too lazy to go out and get the 5-spice mix. Instead, I rubbed it liberally with seasoning salt (the can being from goodness knows when), put a bit of water in the baking pan to keep the meat moist, and threw it into a preheated oven @ 375F for 1hr15min.
Badabing, dinner was ready with some rice.
The skin was crispy, so I am happy with that. The only thing was all that liquid that came with the chicken when I took it off the pan. If I had a rack, like a smaller version of the ones on a barbeque grill, I would've used it to allow the drippings to separate from the chicken.
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