Prep time: 15 mins | Cook time: 50 mins | Total time: 1 hr 5 mins | Servings: 7
These paprika chicken legs are loaded with amazing flavors from garlic, onion, cayenne pepper, herbs, and paprika. This chicken dish is another great dinner option that will surely become your family’s new favorite!
Juicy chicken legs with super crispy skin. Pair these delicious paprika chicken legs with some green beans or your favorite veggies for an amazing weeknight dinner excellent for everyone!
Ingredients
1/4 c. canola oil
3-3 ½ lbs chicken drumsticks
1 tsp bouillon powder (you may replace it with salt)
2-3 tbsp fresh herbs (thyme, parsley, oregano)
4-6 garlic cloves, minced
1 tbsp smoked paprika
2 tbsp onion powder
½ tsp cayenne pepper (optional)
1 ¼ tsp salt
1 tsp white pepper
How to make Paprika Chicken Legs
Step 1: After washing the chicken legs, pat them dry and rub them with salt, white pepper, and bouillon powder. Set aside.
Step 2: Add the canola oil, minced garlic, fresh herbs, smoked paprika, and cayenne pepper to a small pan over medium-low heat. Stir for approximately 30 seconds to 1 minute, then allow the mixture to sit for about 5 minutes.
Step 3: Prepare the oven. Preheat it to 425 degrees.
Step 4: In a large bowl, place the chicken and garlic paprika spice mix. Toss to coat and sprinkle with onion powder.
Step 5: Using foil, line a baking pan and top with a wire rack. In a single layer, arrange the chicken legs in the prepared pan. Place in the preheated oven and bake for about 40-45 minutes or until the chicken legs are completely cooked, and the skin is crispy.
Step 6: Roughly about 25 minutes, rotate the chicken if desired and continue to cook until the chicken is cooked through and the juices run clear.
Step 7: Remove from the oven when done and allow the paprika chicken legs to cool for a little before serving. Enjoy!
Nutrition Facts:
Calories: 277 kcal (14%) | Carbohydrates: 10g (3%)| Protein: 17g (34%)| Fat: 18g (28%)| Saturated Fat: 2g (13%)| Cholesterol: 79mg (26%)| Sodium: 218mg (9%)| Potassium: 443mg (13%)| Fiber: 3g (13%)| Sugar: 3g (3%)| Vitamin A: 9530IU (191%)| Vitamin C: 3.1mg (4%)| Calcium: 59mg (6%)| Iron: 2.1mg (12%)
Ingredients
- 1/4 c. canola oil
- 3-3 ½ lbs chicken drumsticks
- 1 tsp bouillon powder (you may replace it with salt)
- 2-3 tbsp fresh herbs (thyme, parsley, oregano)
- 4-6 garlic cloves, minced
- 1 tbsp smoked paprika
- 2 tbsp onion powder
- ½ tsp cayenne pepper (optional)
- 1 ¼ tsp salt
- 1 tsp white pepper
Instructions
Step 1: After washing the chicken legs, pat them dry and rub them with salt, white pepper, and bouillon powder. Set aside.
Step 2: Add the canola oil, minced garlic, fresh herbs, smoked paprika, and cayenne pepper to a small pan over medium-low heat. Stir for approximately 30 seconds to 1 minute, then allow the mixture to sit for about 5 minutes.
Step 3: Prepare the oven. Preheat it to 425 degrees.
Step 4: In a large bowl, place the chicken and garlic paprika spice mix. Toss to coat and sprinkle with onion powder.
Step 5: Using foil, line a baking pan and top with a wire rack. In a single layer, arrange the chicken legs in the prepared pan. Place in the preheated oven and bake for about 40-45 minutes or until the chicken legs are completely cooked, and the skin is crispy.
Step 6: Roughly about 25 minutes, rotate the chicken if desired and continue to cook until the chicken is cooked through and the juices run clear.
Step 7: Remove from the oven when done and allow the paprika chicken legs to cool for a little before serving. Enjoy!
