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Paprika Chicken


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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paprika chicken legs
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5 from 2 votes

Paprika Chicken


  • 11 chicken legs with bones and skin
  • 1 &1/2 Tbs melted grass-fed butter or olive oil/lard for dairy free
  • 4 tsp paprika chicken rub
  • Paprika Rub:
  • 4 Tbs salt
  • 4 Tbs sweet paprika
  • 1 Tbs onion powder
  • 1 Tbs dried thyme
  • 1 Tbs dried cracked rosemary
  • 2 Tbs black pepper
  • 1 tsp cayenne pepper
  • 1/2 tsp red pepper flakes
  • 1 Tbs garlic powder
  • I recommend using organic ingredients when possible.


  • Preheat oven to 375 degrees.
  • Combine spice ingredients and store in a container with a tight-fitting lid. Obviously, if you just want to make a small amount the first time, you could scale back the proportions.
  • Rinse and pat the chicken dry.
  • Sprinkle four teaspoons of the rub evenly over all sides of the chicken.
  • Spread the seasoned chicken evenly on a parchment-lined, rimmed baking sheet.
  • Brush the chicken with melted butter using a silicone brush.
  • Bake at 375 for 35-45 minutes, until the skin, is crispy and juices from the pierced flesh are clear (not pink).


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Recipe Rating

15 comments on “Paprika Chicken”

  1. Gave this recipe to hubby, he made this on Sat while I took the kids to swim class. He even forgot the butter, it tasted really good. The 4 yr old & 1 yr old gobbled them up.

    Hubby was wanting shake & bake, I conveniently forgot to get it. I got a lot of complains how could I have forgotten from the grocery list. He agreed this paprika chicken recipe is as good as his childhood well loved shake & bake. Score!

    Thanks for the really yummy recipe!!

  2. I've been using this recipe for a few months now. It has become one of my go to recipes when I haven't planned dinner and need to throw something flavorful together last minute. Great work!

  3. Wow! I was a bit surprised at how typical the ingredients are but the flavor they deliver is huge. Thanks for the new addition!

Hi, I'm Caroline

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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.

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