Cooking a Chicken (Full Leg)

I have made chicken in the past thats dry as a desert.  Well for dinner I want to cook my new chicken legs right. 

I'm a batcher so I only want to make one full leg at a time

Some websites tell me to cook at 165 for 6 minutes while others say cook at 350 for 10 minutes.  I'm pretty confused and don't want to die from some chicken parasite. 

Whats the safest and most juicy way to cook one full (thigh and leg) chicken leg?

 

 

I like that cut of chicken too.  The way I like to do it is, take off the skin and rub the meat with Old Bay Seasoning, or any spice mixture.  Put it into a plastic bag and refrigerate for several hours.  I do this in the morning and it's really good by supper time.

I place the chicken on foil, add a slice of onion and sometimes a slice of lemon, then wrap it up.  Bake it at 350 f for about 30 minutes.  Open the packet and check for doneness and cook longer if needed.

It's really good and so moist.

Buy one of those meat thermometers... then you will know that it is at the right temp... usually meat pulls easily from the bone when it is done..  Juices run clear not pink...

When you say "full leg" I'm assuming you mean the leg and thigh. If you mean just the chicken leg itself, the cooking time will be less. 

If you like the crispy skin, I suggest baking as follows:

Rub the chicken with a very small amount of olive oil, then season it with salt and pepper, or anything you like.

Put it skin side up in a baking pan.  Pour a quarter cup of chicken broth into the bottom of the pan.

Preheat the oven to 350 f.  Bake the chicken for 30 minutes.  Check it every 10 minutes and if the chicken broth has evaporated, add more, or add water (just a little)

Test for doneness and bake a little longer if needed.  It will be moist but have that crispy skin.