Paprika Chicken Legs
Paprika Chicken Legs – Resist the temptation of cooking the same thing over and over and make these Baked Garlic Paprika Chicken Legs. It’s packed with great flavors from garlic, onion, cayenne pepper, herbs and of course, paprika. It’ll be a new family favorite easy dish!
The whole family will totally enjoy these baked Paprika Chicken Legs and it comes together quickly. If chicken is on your mind this week, put this one-pot low-carb meal on the menu.
All you need is a few pantry staple spices coupled with herbs on hand. For an added bonus, you can throw in some vegetables in the roasting pan and have a delicious one-pot meal ready in no time. How easy is that? You’ll have a complete meal that looks as impressive as it tastes.
What is paprika?
Paprika is a deep orange-red ground spice made from dried fruits of the larger and sweeter varieties of Capsicum annum called bell pepper or sweet peppers. It is commonly used as a garnish on soups, stews or appetizers, but its flavor is truly released when its is heated through. Paprika is also named as the fourth most consumed spiced in the world.
Is paprika spicy?
There’s not just one variety of paprika; thus its flavor could vary depending on where it’s from and the type of peppers used. Thus the flavors could range from sweet to mild to red hot.
Popular varieties consist of plain paprika, Spanish paprika and Hungarian paprika. If you’re unsure on which suits you, you can start with the one that only says “paprika” on the label as it is neither sweet nor hot and is perfect as a garnish for eggs. Hungarian paprika on the other hand has some degree of rich, sweet red pepper flavor. Those you see usually in the grocery store marketed as the Hungarian sweet paprika is sweet and slightly pungent.
For this recipe I used a smoked paprika which is a type of Spanish paprika used to achieve a deep, smoky and woodsy, earthy touch of flavor.
If you want a really crisp skin, use a paper towel to wipe the chicken dry. Looking for carbs to pair this with? Then try pairing it with this aromatic Green Beans and Bacon. If using fresh vegetables be sure to blanch before adding so you can have really tender vegetables.
Enjoy!
Watch How to Make It
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Paprika Chicken Legs
Ingredients
- 3 -3 ½ pound chicken drumsticks
- 1 ¼ teaspoons salt
- 1 teaspoon white pepper
- 1 teaspoon bouillon powder (you may replace with salt)
- 1/4 cup canola oil
- 4-6 garlic cloves minced
- 2-3 Tablespoons fresh herbs (thyme, parsley, oregano)
- 1 Tablespoon smoked paprika
- ½ teaspoon cayenne pepper (optional)
- 2 Tablespoons onion powder
Instructions
- Wash chicken legs dry, rub with salt , white pepper and bouillon powder and set aside
- In a small pan set over medium low heat, combine canola oil, minced garlic, fresh herbs, smoked paprika and cayenne pepper . Stir for about 30 seconds or 1 minute. Let this mixture sit for a little bit about 5 minutes.
- When ready to bake, preheat oven to 425°.
- Place the chicken in a large bowl, toss with garlic paprika spice mix, then sprinkle with the onion powder.
- Line a baking pan with foil; top with a wire rack. Arrange chicken legs out in a single layer.
- Bake chicken legs until cooked through and skin is crispy, about 40-45 minutes
- If desired rotate chicken halfway through-roughly 25 minutes. And continue cooking until chicken is fully cooked and juice from the chicken runs clear.
- Remove and let it cool slightly before serving .
Tips & Notes:
Nutrition Information:
How to Make Baked Chicken Legs
Wash chicken legs and dry, rub with salt, white pepper and bouillon powder and set aside. In a small pan, set over medium low heat, combine canola oil, minced garlic, fresh herbs, smoked paprika and cayenne pepper . Stir for about 30 seconds or 1 minute. Let this mixture sit for a little bit about 5 minutes.
When ready to bake, preheat oven to 425°. Place the chicken in a large bowl, toss with garlic paprika spice mix, then sprinkle with the onion powder.
Optional: You can lay out baby carrots and green beans on the foiled baking pan just underneath the rack to roast alongside the chicken.
Line a baking pan with foil; top with a wire rack. Arrange chicken legs out in a single layer. Bake chicken legs until cooked through and skin is crispy, about 40-45 minute.
If desired, rotate chicken halfway through-roughly 25 minutes. And continue cooking until chicken is fully cooked and juice from the chicken runs clear. Remove and let it cool slightly before serving.
This was so good! Used skinless thighs instead and reduced the time to half an hour. Came out perfect. Thanks Imma.
My Pleasure! Thanks for the feedback. Glad turned out well for you.
Hi did you ever post the recipe for the rice? I am making the chicken and it smells SOOO good.
It tastes even better Stephanie. Here is the recipe for the rice https://www.africanbites.com/south-african-yellow-rice/. Glad to hear it’s turning out well for you.
Question… if I don’t have a wire rack will it still work on a baking sheet or something without the veggies??
Yes, it would still work . However, it would not be as crispy.
This recipe is the ABSOLUTE BEST!!! Love the smell when preparing and cooking. Thanks for
sharing.
Katie, that’s great – my pleasure! Best part is always the aroma from the kitchen, so thank you for sharing your feedback!
Was looking for something new to do with chicken legs…..this was it! Both my husband and children raved about them. I had nearly everything on hand already, using parsley as the herb, regular paprika (as I didn’t have the smoked variety) and a 1/2 tsp. black pepper (didn’t have white pepper either) . Easy enough to prepare, and they turned out just like the picture. I cooked them in a pan directly on top of the aluminum foil and clean-up was simple. This will be a recipe I make again and again. Thanks so much for sharing!
My Pleasure! Glad to hear it’s going on your family rotation. Thank you for taking the time to share your thoughts with us.
I have made this a few times and everyone who had it, loved it! I made thighs and legs… Easy and delicious!!!
It sure is a crowd pleaser . Thank you so much for taking the time to share your thoughts.
This looks like a great recipe and I am excited to try it! I just have one question. I want to do it with broccoli and cauliflower, but I am afraid that 45-50 minutes in a 425 degree oven might be too long. Should I put them in half way through?
Thank you!
Half way through would do the trick. Do let let me know how it works out for you. Thanks
How do you think this would work with bl/sl chicken breasts? Would you need to change the amount of anything?
Yes, the cooking time. Chicken breast cooks faster . Prolong cooking will cause it to dry out! Depending on the chicken it might take about 30 minutes or more
Had this for dinner tonight- delicious and satisfying! Chicken was moist and tasty. Substituted bouillon powder with Azure Standard’s seasoning salt, and used regular paprika (will need to try the smoked). Now making bone broth w/ the left-overs…
Great! Glad you enjoyed it!!! Broth with the leftovers is a great way of not letting anything go to waste. Thanks for the feedback!
Omg this chicken recipe is THE BEST THING EVER!!! My husband and kids killed it in one sitting. And it was a whole roasted chicken! You are simply AMAZING! This food is so delicious, I could hug you! This will be in rotatiom forever. The chicken was so good, my husband ate it to the bone and cracked them open for the marrow. (I marinated the chicken overnight) I can’t wait to try your other recipes.
TH BEST THING EVER? OH MY! That is such a sweet thing to say. Sending a Virtual hug to you right now.
Cracking the bone to the marrow? Ronique, your husband is my kind of man! Thank you so much for taking the time to provide feedback!
Hi beautiful recipe one question can i replace the canola oil for olive or coconut?
thank you
You sure can.
thank you 🙂
Imma,
This is one of the best chicken recipes that I have tried!!!! My 4 year old son said “Mommy, the chicken is delicious! Can I have some more?” I let the meat marinate in the spices overnight and that really allowed for the flavor to penetrate the chicken. Imma, keep up the good recipes!!!
Awww thanks Cassandra! That is sure a sweet thing to say. Am so excited that your kids enjoyed it too!
P.S I always do a happy dance when the kids give it a thumbs up. So am doing one now…
Have a great weekend!!!
The recipe states “4-6” minced garlic. Is that 4-6 cloves? Or tsp?
Thanks!
It means 4-6 garlic cloves minced which equals about 2 1/2- 3 teaspoons minced garlic
Looking forward to making this dish but confused about exactly how much garlic to u
Sorry for the confusion. Use 4-6 garlic cloves.
This is Absolutely Delicious!!! I made it for the family and they want it again today. Thank you so much ! Can’t wait to try out the other recipes.
AWESOME!!!
excellent recipe. .tried it for dinner and turned out perfect.
AWESOME!! Thanks for taking the time to share your experience.
I’m making this tonight for dinner but the store in my town didn’t have Smoked paprika so all I have is spicy peprika or regular, do you think that it will still turn out ok?
It will do just fine.
where is the recipe of the rice!!! i have the chicken in the oven smelling amazing as it cooks but i need the rice to complete it!!! at least whats the name of the rice so i can look it up~!
Here is the recipe for the rice. http://africanbites.com/south-african-yellow-rice/
My oven isn’t big enough for me to use a pan and a wire rack. Do you have a different suggestion on how to bake them?
The only other way is to make it in an oven safe pan. It would not be super crispy but it would do just fine.
once again, a recipe home run ;0) had nary a green bean, so i used a whole bunch of radishes with the carrots…..used the radish greens in a kale saute to go with with this chicken….i roast, grill, pan fry radishes regularly ….rarely eat them raw, unless they’re dipped in butter and sprinkled with salt, which kinda defeats the “salady-diet” aspect of radishes HAHA
thank you for making me look good in the kitchen again LOL
am having probs getting a 5 star rating, only 1 star shows up, that’s wrong…..this is def a fiver!
Glad you approve.So happy you enjoyed the veggies too! Thanks for taking the time to share your thoughts with us . Have an AMAZING 2016.