Paprika Chicken Legs (Print version)
Tender roasted chicken legs coated in a blend of sweet and smoked paprika with garlic and herbs for a flavorful, juicy main dish.
# What you'll need:
→ Poultry
01 - 4 large chicken legs (drumstick and thigh attached), skin-on
→ Spices & Seasonings
02 - 2 tablespoons sweet paprika
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon dried thyme
07 - 1 teaspoon salt
08 - ½ teaspoon ground black pepper
→ Liquids & Fats
09 - 2 tablespoons olive oil
→ Garnish (optional)
10 - 2 tablespoons fresh parsley, chopped
11 - Lemon wedges, for serving
# How to make it:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup.
02 - In a small bowl, combine sweet paprika, smoked paprika, garlic powder, onion powder, dried thyme, salt, and pepper.
03 - Pat the chicken legs dry with paper towels. Rub each leg all over with olive oil.
04 - Sprinkle the spice mixture evenly over the chicken legs, pressing gently to adhere.
05 - Arrange the chicken legs on the prepared baking sheet, skin-side up, leaving space between each piece.
06 - Roast in the preheated oven for 35–40 minutes, or until the skin is crisp and the internal temperature reaches 165°F.
07 - Let the chicken rest for 5 minutes before garnishing with chopped parsley. Serve with lemon wedges if desired.
# Expert suggestions:
01 -
- The skin gets impossibly crispy while the meat stays juicy every single time
- Five minutes of prep and your oven does all the heavy lifting
02 -
- Patting the chicken completely dry is the most important step for crispy skin
- Leaving space between pieces ensures even roasting instead of steaming
03 -
- Let the spice rubbed chicken sit in the fridge for a few hours before cooking
- Room temperature chicken cooks more evenly than cold from the fridge