Paprika Chicken Legs (Printable)

Tender roasted chicken legs with sweet and smoked paprika, garlic, and herbs. Crispy skin, juicy meat, ready in 50 minutes.

# What You'll 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 double punch of sweet and smoked paprika creates layers of flavor that taste like you spent hours on them
Chicken legs stay incredibly juicy while the skin gets perfectly crispy

02 -

Dry chicken legs thoroughly before applying any oil or spices or you will not get that crave-worthy crispy skin
Let the chicken rest for at least 5 minutes after roasting so the juices redistribute instead of running all over your cutting board

03 -

Space the chicken legs at least two inches apart on the baking sheet so hot air can circulate and crisp the skin evenly
A meat thermometer takes all the guesswork out of doneness and prevents overcooking