Paprika Baked Chicken Drumsticks

4.46 from 384 votes

Paprika Chicken Drumsticks an easy baked chicken drumstick recipe, quick to prepare, succulent to eat. Family meal, kid-friendly

Prep Time5

Cook Time45

Total Time50

Course: Family Dinner Ideas

Cuisine: American

Keyword: baked chicken drumsticks, Baked Chicken Legs, chicken drumstick recipe, chicken legs

Servings: servings

Calories: 265kcal

Author: Stacey

Ingredients

10 chicken drumsticks
3 Tablespoons olive oil
3 teaspoons paprika
2 cloves garlic (crushed)
zest of 1 lemon
salt (to taste)

Instructions

Preheat the oven to 200°C (400°F).
Line a roasting pan with baking paper/parchment paper (optional, but it makes cleanup easier!).
Arrange the drumsticks in a single layer in the pan, leaving a little space between each one.
Make the marinade: In a small bowl, whisk together the olive oil, paprika, garlic, lemon zest, and salt. You can use a fork or a whisk—just make sure it's well combined.
Coat the drumsticks: Pour the marinade over the chicken and use a brush (or your hands) to spread it evenly.
Bake for 45 minutes. If you like crispier skin, baste the drumsticks with pan juices at the 40-minute mark, then switch the oven to grill (broil) for the last 5 minutes.
Serve and enjoy!

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Notes

Pat Dry Before Marinating: If your drumsticks are moist after unpacking, use a paper towel to pat them dry. This ensures the marinade adheres better and promotes crispier skin.
Preheat to the Right Temperature: Always preheat your oven to 200°C (400°F) before cooking. A hot, properly preheated oven is essential for even cooking and achieving the desired texture.
Achieving Crispier Skin:
Baste and Grill: At the 40-minute mark, baste the drumsticks with pan juices and switch your oven to the grill (broil) setting for the final 5 minutes. This enhances the skin's crispiness.
Use a Baking Rack: Placing the drumsticks on a baking rack set over a lined baking sheet allows hot air to circulate evenly, resulting in crispier skin all around.
Avoid Overcrowding: Arrange drumsticks in a single layer with space between each piece. Overcrowding can lead to uneven cooking and less crispy skin.
Use a Meat Thermometer: Chicken is safe to eat when it reaches an internal temperature of 165°F (74°C). However, for more tender meat, some chefs recommend cooking dark meat portions like drumsticks to 185-195°F (85-90°C), as this higher temperature breaks down collagens, resulting in "fall-off-the-bone" tenderness.
Rest Before Serving: After removing from the oven, let the drumsticks rest for a few minutes. This allows the juices to redistribute, keeping the meat moist and flavorful.
Generous Seasoning: Don't hesitate to season your drumsticks liberally. You can also enhance flavor and moisture by marinating or brining them a few hours before baking
Chicken Drumsticks: If drumsticks aren't available or preferred, bone-in, skin-on chicken thighs or wings can be used. Adjust cooking times accordingly, as thighs may require a bit longer, while wings might cook faster.
Paprika: Paprika provides vibrant color with minimal heat. This recipe works well with both sweet and smoked paprika. Sweet paprika offers a mild, peppery flavor, while smoked paprika imparts a stronger, smoky taste. If your family isn't accustomed to smoked paprika, starting with sweet paprika could be best.
Garlic: If fresh garlic isn't on hand, 1 teaspoon of garlic powder per clove can be used.
Lemon Zest: To make the dish even more kid-friendly, you can omit the lemon zest. Alternatively, lime zest can be used, or 1-2 teaspoons of lemon or lime juice can provide a similar tang, though it will add moisture to the marinade.

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