Baked Paprika Chicken

Baked Paprika Chicken

This is such a versatile low sodium chicken dish, this Baked Paprika Chicken will soon be one of your favorite meals, paprika has a rich vibrant color and it is full of flavor and if there are any leftover it's great cold with a salad the next day. 

Ingredients

3 -3 ½ pound chicken drum sticks

1 teaspoon salt

1 tea-spoon white pepper
1 teaspoon chicken bouillon powder
1/4 cup canola oil
4-6 garlic cloves minced
2 Tablespoons onion powder
1 Tablespoon smoked paprika
½ teaspoon cayenne pepper(optional)
3-4 Tablespoons fresh herbs (thyme, parsley, oregano)
1 pound or more green beans and carrots or any vegetables

Instructions

Wash chicken legs dry, rub with salt , white pepper and bouillon powder and set aside

In a small pan set over medium low heat, combine canola oil, minced garlic, fresh herbs, smoked paprika and cayenne pepper . 

Stir for about 30 seconds or 1 minute. Let this mixture sit for a little bit about 5 minutes.

When ready to bake, preheat oven to 425°.

Place the chicken in a large bowl, toss with garlic paprika spice mix, then sprinkle with the onion powder.

Line a baking pan with foil; Add vegetables at the bottom, top with a wire rack. Arrange chicken legs out in a single layer.

Bake chicken legs until cooked through and skin is crispy, about 45-50 minutes

If desired rotate chicken halfway through-roughly 25 minutes.

Remove chicken and vegetables.