Paprika Chicken Legs (Printable)

Tender roasted chicken legs seasoned with smoky paprika and herbs for a juicy main dish.

# What You Need:

01 - 4 large chicken legs (drumstick and thigh attached), skin-on

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

09 - 2 tablespoons olive oil

10 - 2 tablespoons fresh parsley, chopped

11 - Lemon wedges, for serving

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.

01 -

The crispy skin seasoned with paprika creates an irresistible texture that keeps everyone coming back for seconds
Its incredibly forgiving and practically impossible to mess up even on your busiest weeknights

02 -

Dry the chicken thoroughly with paper towels before seasoning or the spices will slide right off instead of creating that beautiful crust
Space the chicken legs at least an inch apart on the baking sheet or the skin will steam instead of crisp up

03 -

Use a meat thermometer instead of cutting into the chicken or you will lose all those precious juices that keep it moist
Letting the chicken rest for those five minutes is not optional if you want juicy meat instead of dry disappointing chicken