The whole family will totally enjoy these baked Paprika Chicken Legs and it comes together quickly. If chicken is on your mind this week, put this one-pot low-carb meal on the menu. All you need is a few pantry staple spices coupled with herbs on hand. For an added bonus, you can throw in some vegetables in the roasting pan and have a delicious one-pot meal ready in no time. How easy is that? You’ll have a complete meal that looks as impressive as it tastes.
What is paprika?
Paprika is a deep orange-red ground spice made from dried fruits of the larger and sweeter varieties of Capsicum annum called bell pepper or sweet peppers. It is commonly used as a garnish on soups, stews or appetizers, but its flavor is truly released when its is heated through. Paprika is also named as the fourth most consumed spiced in the world.
Is paprika spicy?
There’s not just one variety of paprika; thus its flavor could vary depending on where it’s from and the type of peppers used. Thus the flavors could range from sweet to mild to red hot. Popular varieties consist of plain paprika, Spanish paprika and Hungarian paprika. If you’re unsure on which suits you, you can start with the one that only says “paprika” on the label as it is neither sweet nor hot and is perfect as a garnish for eggs. Hungarian paprika on the other hand has some degree of rich, sweet red pepper flavor. Those you see usually in the grocery store marketed as the Hungarian sweet paprika is sweet and slightly pungent. For this recipe I used a smoked paprika which is a type of Spanish paprika used to achieve a deep, smoky and woodsy, earthy touch of flavor.
If you want a really crisp skin, use a paper towel to wipe the chicken dry. Looking for carbs to pair this with? Then try pairing it with this aromatic Green Beans and Bacon. If using fresh vegetables be sure to blanch before adding so you can have really tender vegetables.
Enjoy! [adthrive-in-post-video-player video-id=”btBOZouc” upload-date=”Mon Aug 06 2018 20:36:18 GMT+0000 (Coordinated Universal Time)” name=”Garlic Paprika Chicken Legs” description=”Resist the temptation of cooking the same thing over and over and make this Baked Garlic Paprika Chicken Legs dish instead, roasted with vegetables .”]
Wash chicken legs and dry, rub with salt, white pepper and bouillon powder and set aside. In a small pan, set over medium low heat, combine canola oil, minced garlic, fresh herbs, smoked paprika and cayenne pepper . Stir for about 30 seconds or 1 minute. Let this mixture sit for a little bit about 5 minutes.
When ready to bake, preheat oven to 425°. Place the chicken in a large bowl, toss with garlic paprika spice mix, then sprinkle with the onion powder. Optional: You can lay out baby carrots and green beans on the foiled baking pan just underneath the rack to roast alongside the chicken.
Line a baking pan with foil; top with a wire rack. Arrange chicken legs out in a single layer. Bake chicken legs until cooked through and skin is crispy, about 40-45 minute.
If desired, rotate chicken halfway through-roughly 25 minutes. And continue cooking until chicken is fully cooked and juice from the chicken runs clear. Remove and let it cool slightly before serving.
