Paprika Chicken Legs (Printable View)
Tender chicken legs roasted with sweet and smoked paprika, garlic, and herbs for a juicy, flavorful main dish with crispy skin.
# What You 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 - 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
# How-To Steps:
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.
# Expert Advice:
01 -
- The skin gets impossibly crispy while the meat stays juicy, every single time
- The spice rub comes together in minutes but tastes like you spent all day on it
- Leftovers make incredible sandwiches or salads the next day
02 -
- Skin temperature matters more than time, so invest in a meat thermometer
- Letting the chicken come to room temperature for 20 minutes before cooking helps it cook evenly
- Theres a fine line between crispy and burned, so check at the 30 minute mark
03 -
- If the skin starts browning too quickly, tent loosely with foil
- Leftovers reheat beautifully in a 350°F oven for 15 minutes