Roasted Chicken Leg w/ Potato-Turnip Mash, Sliced Garden Tomatoes and Fluffy Rolls |
Roasted Chicken Legs
About 1 teaspoon of Paprika Seasoning Blend for every 2 piece of chicken + extra for sprinkling (recipe follows)
About 1 tablespoon+ olive oil for every 2 pieces of chicken + extra for brushing on pan
2 chicken legs
- Preheat oven to 425°. Cover a baking sheet with foil; drizzle with a little olive oil and brush to evenly distribute.
- Add Paprika Seasoning Blend and olive oil to a zip top bag and seal. Add chicken and “smush” to coat it in the seasoning.
- Arrange chicken on the baking sheet and sprinkle with a little additional Paprika Seasoning Blend.
- Bake for 40 to 45 minutes or until a thermometer reads at least 165°. (Our preference is to go to a higher temp.)
Paprika Seasoning Blend . . . use it on chicken, pork, or add it to soups
Mix up the following, use what you need, label and store for future use.
2 tablespoons paprika (smoked paprika is preferred)
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon salt (Kosher or sea salt preferred)
1 tablespoon black pepper (coarse preferred)
Recipe without photos . . .
Roasted Chicken Legs
About 1 teaspoon of Paprika Seasoning Blend for every 2 piece of chicken + extra for sprinkling (see recipe above)
About 1 tablespoon+ olive oil for every 2 pieces of chicken + extra for brushing on pan
2 chicken legs
- Preheat oven to 425°. Cover a baking sheet with foil; drizzle with a little olive oil and brush to evenly distribute.
- Add Paprika Seasoning Blend and olive oil to a zip top bag and seal. Add chicken and “smush” to coat it in the seasoning.
- Arrange chicken on the baking sheet and sprinkle with a little additional Paprika Seasoning Blend.
- Bake for 40 to 45 minutes or until a thermometer reads at least 165°. (Our preference is to go to a higher temp.)
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