Paprika chicken legs

Name: Paprika chicken legs
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 Chicken legs; 7-10 Tbsp salt, sweet paprika; 2 TABLESPOONS Oil; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

Want some hot? Then replace the paprika with cayenne pepper. For summer freshness you can marinate the chicken overnight with lemon juice

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 Chicken legs
7-10 Tbsp salt, sweet paprika
2 TABLESPOONS Oil
baking paper

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line a baking tray with baking paper. Wash the legs, pat dry, season with salt and spread on the baking tray. Bake the legs in a hot oven for about 45 minutes. Mix 1 tsp. sweet paprika and oil, spread on the chicken and bake for approx. 15 minutes.
2
When you buy the meat, you can recognise its freshness by its pale pink colour. It must neither smell nor be greasy.
3
Especially important in summer: transport in a cooled condition! Stow the legs with the frozen purchases or cooled dairy products. Arrived at home, they say: Put them in a cool place until you use them.
4
To ensure that the meat brown evenly, bake at 180 °C with circulating air. This even saves electricity: with top/bottom heat, the temperature is 200 °C.
5
Only coat the legs with paprika oil shortly before the end of the cooking process so that the paprika powder retains its flavour and does not become too dark.