Smoky Paprika Chicken Leg Quarters
This smoky paprika chicken is a simple, no-fuss dinner perfect for busy nights. With bold seasoning and a high-heat roast, you’ll get flavorful, juicy chicken with beautifully crisp skin—no marinade required.
- Total Time50 minutes
- Yield4 chicken leg quarters 1x
- DietGluten-Free
Ingredients
Scale
- 4 chicken leg quarters
- 5 tablespoons smoked paprika (about 2 teaspoons per side, per piece)
- 3 tablespoons onion powder (about 1 teaspoon per side, per piece)
- Salt, to taste (a pinch or two per side)
- Black pepper, to taste (a pinch or two per side)
Instructions
- Preheat oven to 425°F. Allow the oven to fully come to temperature before adding the chicken.
- Line a half sheet pan with parchment paper.
- Pat the chicken leg quarters dry with paper towels.
- Place chicken on the pan, skin-side down first. Season generously with smoked paprika, onion powder, salt, and pepper.
- Flip the chicken and repeat seasoning on the other side.
-
Bake for approximately 40 minutes, or until the chicken is fully cooked through and juices run clear. Chicken with meat thermometer, it should read 170 degrees in the thickest part of the meat.
- Remove from oven and let rest for a few minutes before serving.
Notes
- No oil is needed. The natural fat from the chicken will render during cooking.
- Be generous with the smoked paprika—it creates both the flavor and the rich color.
- Always ensure chicken is fully cooked before serving.
- Prep Time: 10
- Cook Time: 40
- Category: Chicken, Dinner
- Method: Oven, Roasting
- Cuisine: American
Find it online: https://mommacan.com/smoky-paprika-chicken-leg-quarters/