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Homemade Garlic and Paprika Chicken photo

Garlic and Paprika Chicken

Juicy oven-baked chicken drumsticks coated in a fragrant garlic, smoked paprika, and herb oil.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12 servings

Equipment

  • Small Skillet
  • 9x13 inch Baking Dish
  • Mixing Spoon
  • Tongs
  • Measuring cups and spoons
  • Paper Towels

Ingredients
  

  • 12 chicken drumsticks
  • 1/2 cup olive oil
  • 8 cloves garlic minced
  • 2 tablespoons smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons fresh oregano chopped
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • Pat the drumsticks dry with paper towels and season them evenly with the salt and black pepper.
  • In a small skillet, heat the olive oil over medium heat.
  • Add the minced garlic, smoked paprika, red pepper flakes, chopped parsley, and chopped oregano to the hot oil and cook, stirring, for about 1 minute—do not let the garlic burn.
  • Pour the spiced oil mixture over the seasoned drumsticks and use tongs or your hands to coat each piece thoroughly.
  • Arrange the coated drumsticks in a 9×13-inch baking dish in a single layer.
  • Bake for about 45 minutes, until the drumsticks are cooked through and the juices run clear; an instant-read thermometer should read at least 165°F (74°C).
  • Remove from the oven and let rest briefly before serving with your favorite side or salad.

Notes

  • If you can’t find smoked paprika, regular paprika works fine.
  • The same spice blend can be used on other chicken cuts; adjust placement but not cook time as noted.
  • Pat the chicken dry before seasoning to help crisp the skin.
  • Cook the garlic only about 1 minute in the oil to avoid bitterness.
  • Use an instant-read thermometer to ensure chicken reaches 165°F (74°C).
  • Store cooled leftovers in an airtight container in the fridge for 3–4 days.