Paprika Chicken Legs (Printable)

Tender roasted chicken legs with sweet and smoked paprika, garlic, and herbs. Crispy skin, juicy meat 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 - 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 Prepare:

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 crispy skin stays impossibly juicy inside while getting this gorgeous reddish brown color that looks like you spent hours on it
  • You probably have everything in your pantry right now and the whole prep takes literally ten minutes
02 -
  • Never skip drying the chicken thoroughly with paper towels because any moisture on the skin will prevent it from getting crispy
  • Letting the chicken rest for five minutes might seem impossible when it smells this good but it makes a huge difference in keeping the meat juicy
03 -
  • If you want extra crispy skin try patting the chicken dry and leaving it uncovered in the refrigerator for a few hours before cooking
  • Use a meat thermometer to check doneness because cutting into the chicken to check will let all those delicious juices escape

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