Paprika Baked Chicken Drumsticks
Paprika Chicken Drumsticks an easy baked chicken drumstick recipe, quick to prepare, succulent to eat. Family meal, kid-friendly
Servings: 6 servings
Calories: 265kcal
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.
Nutrition
Serving: 1g | Calories: 265kcal | Carbohydrates: 1g | Protein: 22g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 132mg | Potassium: 291mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 135IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg