Paprika Chicken Legs
With an
incredibly delicious blend of paprika, garlic and Italian herbs, this paprika
chicken thigh recipe is versatile and will go well with almost any side dish.
Ingredients
- 1/4 cup canola oil
- 1 teaspoon white pepper
- 4-6 garlic cloves minced
- 1 ¼ teaspoons salt
- 2 Tablespoons onion powder
- 1 Tablespoon smoked paprika
- 2-3 Tablespoons fresh herbs (thyme, parsley, oregano)
- 3 -3 ½ pound chicken drumsticks
- 1 teaspoon bouillon powder (you may replace with salt)
- ½ teaspoon cayenne pepper (optional)
Instructions
First, wash
the chicken legs in the dry, rub with salt, white pepper and broth powder and
set aside
Then, in a
small skillet over medium-low heat, combine the canola oil, chopped garlic,
fresh herbs, smoked paprika and cayenne pepper. Stir for about 30 seconds or 1
minute. Let this mixture sit for about 5 minutes.
When
cooking, preheat the oven to 425 °.
Place the
chicken in a large bowl, mix with the garlic paprika spice mixture, then
sprinkle with onion powder.
Line a pan
with aluminum foil; above with a grid. Arrange the chicken legs in a single
layer.
Cook the
chicken thighs until cooked through and the skin is crisp, about 40 to 45
minutes
If desired,
turn the chicken halfway for about 25 minutes. And continue to cook until the
chicken is fully cooked and the chicken juice is clear.
Remove and
let cool slightly before serving.
Happy
Cooking Time.
