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Garlic and Paprika Chicken Recipe

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This Garlic and Paprika Chicken recipe features tender chicken drumsticks marinated in a flavorful blend of garlic, smoked paprika, and fresh herbs, then baked to perfection for a crispy and aromatic finish. Perfect for a hearty family meal or gathering, this dish is simple to prepare and bursts with savory, smoky, and slightly spicy notes.

Ingredients

Chicken

  • 12 chicken drumsticks

Marinade and Seasoning

  • ½ cup olive oil
  • 8 cloves garlic, minced
  • 2 tablespoons smoked paprika
  • ½ teaspoon red pepper flakes
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh oregano, chopped
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F to ensure it reaches the right temperature for baking the chicken evenly and achieving a crispy skin.
  2. Prepare the Olive Oil Mixture: In a small skillet over medium heat, warm the olive oil. Add the minced garlic, smoked paprika, red pepper flakes, chopped parsley, and oregano. Cook for about 1 minute, stirring constantly, to release the aromas and flavors without burning the garlic.
  3. Season the Chicken: Clean and pat dry the chicken drumsticks thoroughly with paper towels. Season them evenly with salt and black pepper to enhance the taste.
  4. Coat the Chicken: Pour the warm olive oil and spice mixture over the chicken drumsticks. Toss or brush the drumsticks well to coat them evenly with the flavorful marinade, ensuring every piece is covered.
  5. Arrange and Bake: Place the coated drumsticks in a single layer in a 9x13-inch baking dish. Bake in the preheated oven for about 45 minutes, or until the chicken is cooked through, with an internal temperature of 165°F and the skin is golden and crispy.
  6. Serve: Remove from the oven and let rest for a few minutes. Serve the garlic and paprika chicken alongside your favorite side dishes or a fresh salad for a complete meal.

Notes

  • Make sure not to burn the garlic while warming the olive oil mixture; it should be fragrant but not bitter.
  • Adjust red pepper flakes according to your preferred spice level.
  • For even crispier skin, broil the chicken for the last 2-3 minutes, watching closely to avoid burning.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To keep it gluten-free, ensure all spices are free from cross-contamination.

Find it online: https://recipeplenty.com/garlic-and-paprika-chicken-recipe/