Paprika Chicken Legs (Printable Version)
Crispy roasted chicken legs with sweet and smoked paprika, garlic, and herbs. Ready in 50 minutes.
# 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 - 1/2 teaspoon ground black pepper
→ Liquids & Fats
09 - 2 tablespoons olive oil
→ Garnish (optional)
10 - 2 tablespoons fresh parsley, chopped
11 - Lemon wedges, for serving
# Directions:
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.
# Top Tips:
01 -
- The spice rub creates the most incredible crust that locks in all the juices
- It only requires ten minutes of hands on time before the oven does the work
- The leftovers make amazing sandwiches or cold lunch the next day
02 -
- Patting the chicken completely dry is non negotiable if you want that crispy skin
- Don't crowd the pan or the chicken will steam instead of roast
- Letting the meat rest keeps all those juices where they belong inside the chicken
03 -
- Marinate the chicken in the spice rub overnight for even deeper flavor penetration
- Use a meat thermometer to avoid overcooking, as chicken legs can dry out quickly