With an incredibly delicious spice blend of paprika, garlic, and Italian herbs, this Paprika Chicken Legs recipe is versatile and will pair well with almost any side dish.
Aromatic, flavorful, and tender, these Paprika Chicken Legs are much-loved in my family. We enjoy them year round, with rice, fresh salad, roasted vegetables, quinoa, pasta, beans, and many other sides. The chicken meat comes out succulent every time, and the outer layer is perfectly baked. You’ll definitely love this recipe!!!
I am using chicken leg quarters in this recipe, but you may use drumsticks, wings, or even a whole chicken.
Also, make sure you are using regular Sweet Paprika. It is sold in all big supermarkets and health food stores. Of course, you can buy paprika from Amazon while sipping coffee in your pajamas.
Once you have all of the necessary ingredients on hand, it’s time to start cooking!
INSTRUCTIONS:
1. Preheat the oven to 425º F. Wash and pat dry the chicken legs with paper towels. Sprinkle generously with salt and pepper.
2. Mix the remaining ingredients in a large bowl. Add the chicken and cover it evenly with marinade.
3. Arrange the chicken on a baking sheet and bake for about 40 minutes, or until the chicken legs are cooked through.
4. Garnish with lemons. Serve with your favorite side.
WATCH HOW TO MAKE PAPRIKA CHICKEN LEGS
Paprika Chicken Legs
Ingredients
- 3 lbs. chicken leg quarters, cut in half
- 1/4 cup olive oil
- 1 1/2 tbsp. sweet paprika
- 6 garlic cloves (minced)
- 1 tbsp. dried Italian herbs
- 1/2 tsp. chili powder (optional)
- salt and pepper to taste
- lemon to garnish
Instructions
- Preheat the oven to 425º F. Wash and pat dry the chicken legs with paper towels. Sprinkle generously with salt and pepper.
- Mix the remaining ingredients in a large bowl. Add the chicken and cover it evenly with marinade.
- Arrange the chicken on a baking sheet and bake for about 40 minutes, or until the chicken legs are cooked through.
- Garnish with lemons. Serve with your favorite side.
Notes
Nutrition
Some other chicken recipes you’ll love
CREAMY CHICKEN THIGHS
THE BEST CHICKEN MEATBALLS EVER
EASY PARMESAN CRUSTED CHICKEN
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I’ve made drumsticks approximately twice in the 15 years I’ve been married. Made these tonight and my family went nuts. Even our Italian exchange student who doesn’t like leg pieces said they were really good. The only thing I did differently is after baking them I threw them on the grill to make sure the skin was good and crispy.
Thank you so much, TA! I am glad you all enjoyed the chicken!