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.
Victoria says
Do I have to place the chicken on a rack if I’m not cooking veggies underneath the chicken?
ImmaculateBites says
You don’t have to . However, if you want to crisp chicken then I would highly suggest it.
Nicole says
I made these last night and everybody loved it! I did double the sauce, though. I will definitely make again. Thank you!
ImmaculateBites says
My pleasure! Glad it worked out well for you Nicole.
Henry says
I made this on sunday following the recipe mostly and improvised where i need to. I never quite follow anything 100% just the spirit of it all and in some way making it my own. I didn’t have smoked Paprika just Hungarian Sweet so used that. Didn’t add the bullion since didn’t need the extra salt from it. Also added a little bit more oil and a whole lot of fresh thyme since i had plenty.
In the end, umm i ate almost all the chicken! These chicken had some spicy kick and tasted awesome. later as i slept i sure could feel that spice in my stomach but it was still awesome. Was much different to any seasoning recipe i’d ever made and definitely gave me ideas for future chicken recipe. This one is a repeater recipe definitely.
Ricketta says
Could you use garlic powder if so how much do you recommend. When you say 4-6 minced garlic do you mean cloves or the minced garlic in jars you can buy
ImmaculateBites says
I would recommend about 1-11/2 teaspoons garlic powder. I used about 4-6 whole garlic cloves finely minced them. Alternatively you can use 2-3 teaspoons minced garlic in jars.
Olamide says
I made this and it turned out so yummy! Thanks again for your amazing reciepes!
ImmaculateBites says
Thanks for giving it a try. And so happy it worked out well for you.
Miss Nairobi says
This was so good! Used skinless thighs instead and reduced the time to half an hour. Came out perfect. Thanks Imma.
ImmaculateBites says
My Pleasure! Thanks for the feedback. Glad turned out well for you.
Stephanie says
Hi did you ever post the recipe for the rice? I am making the chicken and it smells SOOO good.
ImmaculateBites says
It tastes even better Stephanie. Here is the recipe for the rice https://www.africanbites.com/south-african-yellow-rice/. Glad to hear it’s turning out well for you.
Jana says
Question… if I don’t have a wire rack will it still work on a baking sheet or something without the veggies??
ImmaculateBites says
Yes, it would still work . However, it would not be as crispy.
Katie Novcaski says
This recipe is the ABSOLUTE BEST!!! Love the smell when preparing and cooking. Thanks for
sharing.
ImmaculateBites says
Katie, that’s great – my pleasure! Best part is always the aroma from the kitchen, so thank you for sharing your feedback!
Caroline says
Was looking for something new to do with chicken legs…..this was it! Both my husband and children raved about them. I had nearly everything on hand already, using parsley as the herb, regular paprika (as I didn’t have the smoked variety) and a 1/2 tsp. black pepper (didn’t have white pepper either) . Easy enough to prepare, and they turned out just like the picture. I cooked them in a pan directly on top of the aluminum foil and clean-up was simple. This will be a recipe I make again and again. Thanks so much for sharing!
ImmaculateBites says
My Pleasure! Glad to hear it’s going on your family rotation. Thank you for taking the time to share your thoughts with us.
Margie says
I have made this a few times and everyone who had it, loved it! I made thighs and legs… Easy and delicious!!!
ImmaculateBites says
It sure is a crowd pleaser . Thank you so much for taking the time to share your thoughts.
Stephanie L. says
This looks like a great recipe and I am excited to try it! I just have one question. I want to do it with broccoli and cauliflower, but I am afraid that 45-50 minutes in a 425 degree oven might be too long. Should I put them in half way through?
Thank you!
ImmaculateBites says
Half way through would do the trick. Do let let me know how it works out for you. Thanks
Kristen says
How do you think this would work with bl/sl chicken breasts? Would you need to change the amount of anything?
ImmaculateBites says
Yes, the cooking time. Chicken breast cooks faster . Prolong cooking will cause it to dry out! Depending on the chicken it might take about 30 minutes or more
Aimee says
Had this for dinner tonight- delicious and satisfying! Chicken was moist and tasty. Substituted bouillon powder with Azure Standard’s seasoning salt, and used regular paprika (will need to try the smoked). Now making bone broth w/ the left-overs…
ImmaculateBites says
Great! Glad you enjoyed it!!! Broth with the leftovers is a great way of not letting anything go to waste. Thanks for the feedback!
Ronique says
Omg this chicken recipe is THE BEST THING EVER!!! My husband and kids killed it in one sitting. And it was a whole roasted chicken! You are simply AMAZING! This food is so delicious, I could hug you! This will be in rotatiom forever. The chicken was so good, my husband ate it to the bone and cracked them open for the marrow. (I marinated the chicken overnight) I can’t wait to try your other recipes.
ImmaculateBites says
TH BEST THING EVER? OH MY! That is such a sweet thing to say. Sending a Virtual hug to you right now.
Cracking the bone to the marrow? Ronique, your husband is my kind of man! Thank you so much for taking the time to provide feedback!