Roasted Cinnamon-Rubbed Chicken
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
1/2 teaspoon freshly ground pepper
1 tablespoon grated fresh ginger
1 tablespoon extra-virgin olive oil
4 whole chicken legs (2 1/2 pounds)
Preheat oven to 400°F. In a bowl, combine all of the ingredients except the chicken and stir to make a paste.
Rub spice paste onto chicken legs and let stand on a parchment-lined baking sheet 15 minutes. Roast until skin crisps, 40 to 45 minutes; serve.