Paprika Roasted Chicken Whole Legs
I don't know why it took me this long to attempt cooking whole chicken legs but they are on our weekly menu now. Full of flavor, good fat and protein, they are easy and delicious! When Lily and I get together we have learned to make an effort to reduce the stress that comes with feeding the masses. We get a great idea and then simplify a few times until we are sure our time will be used the best. This meal is perfect for that! you can actually pre-season the chicken or even bake it ahead of time and just reheat!
My mom use to bake chicken over cooked rice. The juices drip down into the rice and the exposed rice gets this amazing crispy texture. Try it if you want a one pan wonder one night!
(This is a recipe for those who hate to measure!)
You'll need: 1 chicken thigh per person. Paprika, cumin, chili powder, sea salt, garlic or garlic salt.
- Spread chicken thighs out evenly in a pan lined with parchment
- Now sprinkle a heavy layer of smoked Hungarian paprika on each leg, next sprinkle a lighter layer of cumin, chili powder and either good sea salt or garlic salt.
- Bake at 375 for 45-50 minutes covered and then another 20 minutes uncovered at 400 degrees to crisp up the skin.
- * I always use a meat thermometer at the end. Each oven bakes slightly different and the more legs you have might result in a little longer baking time.