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
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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.
Mario says
Delicious recipe.
Imma says
You are so sweet, thank you!
J Fuchs says
Best chicken I’ve ever made, and I’ve made a lot.
Used chicken thighs instead. Thought 40-45 min was a bit too long at 425, so I baked for just over 30 min. Perfect
Truly… Thano you for this recipe. Cannot wait to make again.
Amina says
Amazing to hear that. Thank you so much for your love and support. We have many other chicken recipes I must say to try those and have more chicken collections to add to the daily routine.
Elizabeth Parsons says
ooooooooo This was spicy. I didn’t use 3.5lbs of legs I only had six. I think that made the spice more intense. Used dry herbs because I didn’t have fresh. Didn’t realize that the smoke paprika and the cayenne pepper would be a double whammy. Next time no cayenne. Definitely making this again. Thanks for the recipe.
Tkarp says
One of our favorite chicken recipes! Thank you!
Immaculate Bites says
Thank you!
Eileen says
This recipe is fabulous! I make it regularly.
ImmaculateBites says
Thanks for letting me know.
Norma says
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 .
ImmaculateBites says
Thanks for the tip Norma.
Erin says
Very tasty recipe. Cut the cayenne to 1/4 tsp. Family loves it. May add a tad of brown sugar next time.
Cleveland Davis Jr says
I making this tomorrow night! Can’t wait!
ImmaculateBites says
Do let us know how it works out for you. Thanks
Michelle says
This is a family favorite. I’ve been making this dish from your recipe for years now. Thanks!
Lianne says
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
andrea Heath says
So good. I want for the flip half way. Great flavors so tender
Bethany says
I do not have a wire rack. Will it still be ok if I just use tin foil?
ImmaculateBites says
Yes you may.
Reeka says
I’ve tried it that way but they dont get as crispy unfortunately
Summer says
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!
Kevin says
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.
Marion says
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!)
Tarsha says
Omg! I love this recipe it’s easy and very tasteful! Thank you!
Shade Moody says
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?
ImmaculateBites says
Hi Shade,
Sorry about the confusion, It’s 2-3 Tablespoons total of the mixture of herbs.