Paprika Chicken Legs (Printer-friendly)

Tender roasted chicken legs with sweet and smoked paprika, garlic, and herbs for crispy, juicy results in under an hour.

# 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 Make It:

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 Tips:

01 -
  • The spice rub creates this incredible crust that locks in all the juices
  • Its practically impossible to mess up, even on busy weeknights
  • The leftovers make amazing sandwiches for lunch the next day
02 -
  • Dont skip drying the chicken first, wet skin will never get that crispy crunch we are after
  • Letting the meat rest is crucial, cutting into it immediately lets all those juices escape
  • The internal temperature is more reliable than time, invest in a meat thermometer
03 -
  • Press the spice mixture firmly into the meat to ensure it sticks during roasting
  • If using convection, reduce the temperature to 375°F and check for doneness 5 minutes early

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