Paprika Chicken Legs (Printable Version)
Tender roasted chicken legs with sweet and smoked paprika, garlic, and herbs for a flavorful main dish.
# Ingredient List:
→ 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
# Step-by-Step Instructions:
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. Sprinkle the spice mixture evenly over the chicken legs, pressing gently to adhere.
04 - Arrange the chicken legs on the prepared baking sheet, skin-side up, leaving space between each piece.
05 - Roast in the preheated oven for 35–40 minutes, or until the skin is crisp and the internal temperature reaches 165°F.
06 - Let the chicken rest for 5 minutes before garnishing with chopped parsley. Serve with lemon wedges if desired.
# Tips from hearthlykitchen:
01 -
- The skin gets impossibly crispy while the meat stays juicy
- Most of the work happens hands-off in the oven
- The spice rub keeps in the pantry for months
02 -
- Dry chicken skin = crispy chicken skin, so do not skip the paper towel step
- Let the meat rest for at least five minutes or all those juices will end up on your cutting board instead of in your chicken
03 -
- Use a meat thermometer to avoid overcooking and drying out the meat
- Space the chicken legs apart so hot air can circulate and crisp all that skin evenly