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
[adthrive-in-post-video-player video-id=”btBOZouc” upload-date=”Mon Aug 06 2018 20:36:18 GMT+0000 (Coordinated Universal Time)” name=”Garlic Paprika Chicken Legs” description=”Resist the temptation of cooking the same thing over and over and make this Baked Garlic Paprika Chicken Legs dish instead, roasted with vegetables .”]
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.
Hi! I have done It several times… always good, I usually cut up veggies and placed under the chicken to baked both , the drippings from chicken adds flavor to the veggies .
Thanks for the tip Norma.
Very tasty recipe. Cut the cayenne to 1/4 tsp. Family loves it. May add a tad of brown sugar next time.
I making this tomorrow night! Can’t wait!
Do let us know how it works out for you. Thanks
This is a family favorite. I’ve been making this dish from your recipe for years now. Thanks!
So made this tonight for dinner and my husband and kids just loved it!!! Great flavours and tastes. Will definitely be making this dish again and maybe not quick enough for the family!! Thanks for posting
So good. I want for the flip half way. Great flavors so tender
I do not have a wire rack. Will it still be ok if I just use tin foil?
Yes you may.
I’ve tried it that way but they dont get as crispy unfortunately
I just made this for my dinner tonight and it was fantastic! I didn’t have any chicken bouillon powder, but even without it, it was flavorful and amazing! My sister who is a picky eater even at one of the chicken legs and wants to have this again some day! This might become one of my regular rotation meals!
Awesome recipe! Made this for my GF and served it with roasted carrots and homemade cloverleaf rolls. The chicken was simply outstanding. Crispy skin and juicy inside. May try it with chipotle and/or brown sugar next time. This one will be on heavy rotation in my kitchen going forward.
Hello, Imma! I’ve made this recipe several times and my family LOVES IT! I whirled the herbs, garlic, cayenne, AND onion powder in the mini processor while the oil heated, then added to the oil to save time and it was still great. And for us, I double the garlic and cayenne (we like it spicy!)
Omg! I love this recipe it’s easy and very tasteful! Thank you!
The recipe says 2-3 tablespoons of fresh herbs (thyme, parsley, and oregano) but it’s a little unclear. Am I correct in assuming that you mean 2-3 tbs total of a mixture of these herbs or do you mean 2-3 tbs of each herb? If you mean 2-3 tbs total of a mixture of the herbs, can you tell me how much of each herb to use specifically?
Hi Shade,
Sorry about the confusion, It’s 2-3 Tablespoons total of the mixture of herbs.
OMG! Thank you so much for this recipe. IT was easy quick and it tastes so good.
Tried without foil and oh man my house smoky lol lets see if family likes hubby says smells delicious
God bless you dear. You are a saviour. My family looooves your recipes. Thank you
God bless you too ! Thanks for giving them a try.
Is it ok if u use boneless and skinless chicken breast ?
Yes , you may. But please adjust cooking times depending on the size of your chicken and you ovens’ heating capability.
the video doesn’t list the paprika 😀
Cooking this for dinner today.
Please don’t wash your raw chicken. It does nothing to “clean” the chicken and only spreads potentially harmful bacteria all over your kitchen sink.
LMAO… this is exactly why I am very picky about whose food I will eat. Don’t believe everything you read on the internet
Made these today to have some easy options for lunchboxes this week… they are out of the oven and cooling off now… they look and smell so delicious! I usually just season up the legs and bake them, but decided to try this recipe because it looks like it will taste just as good cold as it does hot. Thank you for such an easy and keto-friendly recipe!
I just made this with chopped sweet potatoes and onions underneath. Omg amazing <3 I didn’t have smoked paprika or the fresh herbs so I just used dry and regular paprika. I also used the better than boullion in the rub. I tossed the sweet potatoes and onions in olive oil, salt and a little bit of chicken broth. So delicious. Great recipe !
Hi, would the cooking time differ if I use drumettes? Also, is it okay to marinate the chicken overnight in the fridge if I want to break up the preparation time for the entire dinner? What should I do differently? So excited to try this recipe!
Hi, would it work the same way if I wanted to marinate the chicken and leave it overnight in the fridge before baking them? Just to break up the prep time since this is my 1st time hosting a dinner for 15 people.
Hi Nisha,
Yes it would- taste even better !
Thanks Imma! So sorry, I didn’t see your reply come in for this comment! (You can tell I’ve been having this recipe on my mind for hours haha) Do I still cook the spices and use it as marinate or dry rub? Also, would the prep time be different if I use drumettes?