Baked Paprika Chicken

Paprika chicken drumsticks are oven baked with a smoky paprika spice blend until tender and succulent. This incredible flavored chicken is perfect for busy weeknights, and comfort food that the whole family will love.

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• Baked paprika chicken
• Ingredients needed
• How to make it
• Variations
• Serving suggestions
• How to store baked paprika chicken
• FAQS
• 📋Baked Paprika Chicken

Baked paprika chicken

However, you like to cook chicken, always remember to season it with spices so it tastes incredible. A simple spice rub can be used on all grilled meats. You can even use it on vegetables too.

I love this recipe for the big bold smoky flavor you get with just a few ingredients.

If you are looking for an easy weeknight dinner that’s big on flavors, this paprika chicken is perfect for you.

Chicken drumsticks (you can also use chicken thighs) are seasoned with a spice rub that is made with smoked paprika, cayenne pepper, red chili flakes, onion powder, garlic powder, pepper, and salt. Chicken needs freshly squeezed lemon juice to brighten it up and requires olive oil to keep it from drying out and prevent the chicken from sticking to the pan.

Using chicken with skin has an advantage that you can’t resist. When baked, the outer skin turns crispy and soo tasty. You’ll want more of the crispy skin.

A low-carb dinner that you can easily serve to a large crowd, the entire family will love it.

Ingredients needed

Here’s what you’ll need-

• 8 chicken drumsticks or use chicken thighs with or without bones (I prefer chicken with skin on)
• 2 tablespoon smoked paprika
• 2 teaspoon cayenne pepper
• ½ teaspoon red pepper flakes
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• ½ teaspoon pepper, freshly ground
• ½ teaspoon salt (as needed)
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon brown sugar
• ¼ cup olive oil
• Parsley for garnish

1. Chicken – you can use any cut of chicken, chicken drumsticks, chicken thighs, or chicken breasts too. Skinless or with skin, boneless or bone-in chicken can be used. I recommend using with skin, bone-in chicken as it cooks tender and succulent.
2. Paprika – smoked paprika is great for smoky-flavored chicken. Not all paprika has a smoky flavor. Look for a brand that smells smoky and strong. If you can’t get smoked paprika use regular paprika.
3. Cayenne – optional for a little kick. Note not all cayenne have the same amount of heat. While some brands have mild heat, others may be very HOT. Choose cayenne according to your taste preference. While paprika gives a smoky flavor, cayenne adds heat to chicken.
4. Red chili flakes – optional for a little heat.
5. Onion powder – optional, adds more depth of flavor to the paprika chicken.
6. Garlic powder – not optional, garlic and paprika is a great combination. It gives chicken amazing flavor.
7. Salt & freshly ground pepper – use as needed and adjust the amount to taste.
8. Brown sugar – optional. It does help in balancing some of the heat in the spices (the spice blend isn’t spicy at all for my taste, but if you are sensitive to heat then brown sugar will help). Also if you can’t handle the heat at all, you can either increase the brown sugar amount or skip adding cayenne pepper to the spice blend. Brown sugar also helps with caramelizing the chicken.
9. Lemon juice – freshly squeezed lemon juice brightens up the dish, taking the dish top notch.
10. Olive oil – use extra virgin olive oil or regular olive oil. Olive oil prevents the chicken from turning dry and prevents it from sticking to the baking dish.

How to make it

Before you being

Pre heat oven to 425F. Grease a 9×13 baking pan with olive oil, and set aside.

Paprika spice blend

To make the spice blend mix together smoked paprika, cayenne pepper, red chili flakes, onion powder, garlic powder, freshly ground pepper, and salt. Set aside.

Chicken marinade

Pat dry chicken with a kitchen paper towel. Place chicken drumsticks in a zip-lock bag. Pour freshly squeezed lemon juice and olive oil over the chicken.

Sprinkle as much paprika spice blend as you like, I used the whole lot that I made for this recipe.

Close the zip-lock bag and rub the chicken to evenly coat in the spice rub. Let chicken rest for 15-20 minutes in the refrigerator, while the oven preheats.

Bake to perfection

Arrange paprika chicken on a greased baking pan. Drizzle leftover olive oil over the chicken.

Bake in a preheated oven at 425F for 45 minutes. Remember to flip chicken drumsticks once in between the baking time, and baste with juices left in the baking pan (or with olive oil).

Bake chicken until it’s golden brown and cooked through.

Remove the chicken from the oven and let it rest in the pan for 5 minutes. Baste chicken again with leftover juices from the pan.

Serve garnished with fresh parsley.

Serve with creamed spinach, a simple chopped salad, or sautéed broccoli on the side to make it a balanced meal.

Variations

You can include dairy to make chicken succulent and tender. Plain Greek yogurt or even mayonnaise can be used. Whisk paprika spice rub in plain Greek yogurt or mayonnaise and then marinate chicken in it.

Instead of baking paprika chicken, you can grill on a fire grill or use an air fryer or cook it in a cast iron pan on the stove top.

Serving suggestions

You can serve this smoky-flavored chicken with any side dish you can think of. It’s perfect with almost everything.

You can serve smoked paprika drumstick chicken with any of these –

• Simple chopped salad
• Broccoli salad
• Sauteed green beans
• Sauteed Brussel sprouts
• Creamed spinach
• Sauteed broccolini
• Sauteed spinach
• Yellow rice
• Garlic rice
• Plain brown or white rice
• Plain pilaf

How to store baked paprika chicken

Any leftovers can be stored. Cool completely and store in airtight container for 3-4 days in the fridge.

To reheat on the stove top with a drizzle of olive oil until warmed through or reheat in preheat oven until warm.

FAQS

MORE CHICKEN RECIPES FOR DINNER

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