Prep time: 5 mins | Cook time: 45 mins | Total time: 50 mins | Serves: 12
This freezer-friendly casserole is so amazing, you’ll find yourself making this again and again! If you want a new quick and easy casserole recipe to add to your favourite rotation, this tuna casserole will not disappoint with sauteed mushrooms, Colby jack cheese, fried onions, and more!
INGREDIENTS
12 chicken drumsticks
1/2 c. olive oil
8 cloves garlic minced
2 tablespoons smoked paprika
1/2 teaspoon red pepper flakes
1/4 c. parsley fresh, chopped
2 tablespoons oregano fresh, chopped
1/2 teaspoon salt or to taste
1/2 teaspoon black pepper or to taste
HOW TO MAKE GARLIC AND PAPRIKA CHICKEN
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: Heat the olive oil in a small skillet. Add the garlic, smoked paprika, red pepper flakes, and herbs to the hot oil and cook for a minute or so over medium heat.
Step 3: After cleaning the drumsticks, dry and sprinkle with salt and pepper.
Step 4: Over the drumsticks, pour the olive oil mixture, making sure that the drumsticks are evenly coated. Then, in a 9 x 13-inch baking dish, place the drumsticks. Bake in the preheated oven for about 45 minutes or until the chicken legs are completely cooked.
Step 5: Remove from the oven when done and serve the Garlic and Paprika Chicken alongside your preferred side dish.
NOTES:
Substitute smoked paprika with regular paprika.
Feel free to use the spice blend with varieties of chicken.
Completely cool, then place in an airtight container and store in the fridge for up to 3 to 4 days. When ready to serve, pop in the microwave or oven.
On a baking sheet, place the drumsticks and freeze. Then, transfer in a freezer bag or air-tight container and keep them frozen for up to 4 to 6 months. Thaw in the fridge overnight when ready to serve and reheat until warmed through at 350 degrees F oven.
Nutrition Facts:
Serving: 1drumstick,Calories: 209kcal (10%) | Carbohydrates: 2g (1%) | Protein: 14g (28%) | Fat: 16g (25%) | Saturated Fat: 3g (19%) | Cholesterol: 70mg (23%) | Sodium: 179mg (8%) | Potassium: 221mg (6%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 755IU (15%) | Vitamin C: 2.3mg (3%) | Calcium: 29mg (3%) | Iron: 1.2mg (7%)
Ingredients
- 12 chicken drumsticks
- 1/2 c. olive oil
- 8 cloves garlic minced
- 2 tablespoons smoked paprika
- 1/2 teaspoon red pepper flakes
- 1/4 c. parsley fresh, chopped
- 2 tablespoons oregano fresh, chopped
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: Heat the olive oil in a small skillet. Add the garlic, smoked paprika, red pepper flakes, and herbs to the hot oil and cook for a minute or so over medium heat.
Step 3: After cleaning the drumsticks, dry and sprinkle with salt and pepper.
Step 4: Over the drumsticks, pour the olive oil mixture, making sure that the drumsticks are evenly coated. Then, in a 9 x 13-inch baking dish, place the drumsticks. Bake in the preheated oven for about 45 minutes or until the chicken legs are completely cooked.
Step 5: Remove from the oven when done and serve the Garlic and Paprika Chicken alongside your preferred side dish.
Notes
Substitute smoked paprika with regular paprika. Feel free to use the spice blend with varieties of chicken. Completely cool, then place in an airtight container and store in the fridge for up to 3 to 4 days. When ready to serve, pop in the microwave or oven. On a baking sheet, place the drumsticks and freeze. Then, transfer in a freezer bag or air-tight container and keep them frozen for up to 4 to 6 months. Thaw in the fridge overnight when ready to serve and reheat until warmed through at 350 degrees F oven.
