These paprika chicken drumsticks are a very easy baked drumstick recipe. I love baked chicken recipes as you can pop it all in the oven, leave it to do it’s thing without any stirring etc. Let’s face it if you have young kids, stirring at a hot stove can be tricky sometimes!
The flavours in this paprika chicken drumstick recipe are already pretty kid-friendly, to make it even more, kid-friendly you could leave out the lemon rind. Paprika gives a lot of colour but little to no spice/heat. This recipe is delicious with either sweet or smoked paprika, but if you are using smoked, the flavour is a lot stronger. Personally, I prefer it, but if your family are not used to smoked paprika I would try sweet paprika first. Sweet paprika may just say paprika on the box/jar, smoked is usually identified with the word smoked or Hungarian
I serve these paprika chicken drumsticks with mash. My favourite family mash is a 50:50 blend of potato and cauliflower. I just boil the potato and cauliflower together then mash with a little butter, milk and salt.
Add a dish of green veggies and you have a winning family meal.
Paprika Chicken Drumsticks
Yield 10 drumsticks
- 10 chicken drumstics
- 3 Tbsp olive oil
- 3 tsp paprika
- 2 cloves garlic crushed
- rind of 1 lemon
- Preheat the oven to 200 degrees celsius approx 400 Fahrenheit
- Line a roasting pan with baking paper (you don't have to but it does make clean up easier)
- Place the drums in the roasting pan, keep them single layer with just a little space between each
- In a small bowl whisk together the marinade, oil, paprika, garlic, lemon rind and salt (you can use a whisk or fork, you just want it well combined
- Pour the marinade over the drums, I use a brush to spread it evenly
- Bake in the hot oven for 45 mins, if you like a crispier skin, at the 40 min mark baste the drums with the pan juices and pop your oven on grill for the final 5 mins of cooking
Paprika gives a lot of colour but little to no heat. This recipe is delicious with either sweet or smoked paprika, but if you are using smoked the flavour is a lot stronger. Personally, I prefer it, but if your family are not used to smoked paprika I would try sweet paprika first.
I serve this with a 50:50 cauliflower potato mash and green vegetables