These oven baked Paprika Chicken Legs have crispy skin and are grain-free, gluten-free, and Paleo. A great kid-friendly, weeknight dish that's easy, and delicious!
I found this fantastic this paprika rub at workitmom.com, and I have been using an adapted version for years.
I make a big batch of the rub and keep it in a plastic container in my pantry. It is great on beef, pork and chicken. It is quite salty, so go easy at first.
I often use this rub on chicken thighs and legs (with bones and skin). My kids love it and when I make it they cheer, “Yay! Paprika chicken!!” It is also a big hit at BBQs. The skin gets so crispy that people often ask if it is fried.
For this recipe, I had 11 chicken legs. I used about four teaspoons of the rub, which I sprinkled evenly all over the chicken, (fronts and backs).
Spread the seasoned chicken evenly on a parchment-lined, rimmed baking sheet, and brush the chicken with melted butter, (fronts and backs). You can use olive oil or lard if you're dairy free.
I like using a silicone brush for raw meat because they are so easy to clean; just pop them in the dishwasher.
Bake at 375 for 35-45 minutes. (I like my dark meat well done.)
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I love adding a whole, unprocessed and healthy twist to classic recipes. My food is often grain-free, usually gluten-free, and always unprocessed.