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Food traditionnel

Paprika Chicken Legs

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3-3 2 pound chicken drumsticks
1/4teaspoons salt
1 teaspoon white pepper
1 teaspoon bouillon powder (you
may replace with salt)
U1/4 cup canola oil
4-6 garlic cloves minced
2-3 Tablespoons fresh herbs
(thyme, parsley, oregano)
1 Tablespoon smoked paprika
2 teaspoon cayenne pepper
2 Tablespoons onion powder



Wash chicken legs dry, rub with
salt, white pepper and bouillon
powder and set aside2 In a small pan set over medium

low heat, combine canola oil
minced garlic, fresh herbs,
smoked paprika and cayenne

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 a

Line a baking pan with foil; top
with a wire rack. Arrange chicken
legs out n a single layer.Bake chicken legs until cooked
through and skin is crispy, about
40-45 minutes


If desired rotate chicken halfway
through-roughly 25 minutes. And
continue cooking until chicken is
fully cooked and juice from the
chicken runs clear.

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