Preheat oven to 180°C/360°F. Separate chicken legs into drumsticks and thighs, leaving the skin intact as much as possible. Rub chicken with most of the olive oil and season with garlic powder, smoked paprika, salt, and pepper.
Step 3/4
Ingredients:¼ tbsp olive oil, 50 g pearl onions
Utensil: tongs, ovenproof cast iron pan
Heat remaining oil in an oven-safe cast iron pan set over medium heat. Add chicken skin-side down and let the chicken sear until the fat begins to render, approx. 5 min., then increase heat to high and cook for approx. a further 5 min. Remove chicken from the pan and set aside. Add pearl onions to the same pan and cook in the chicken fat for approx. 1 min. Return the chicken to pan, transfer it to the oven, and roast at 180°C/360°F for approx. 10 min. or until golden.