Baked Chicken Legs in the Oven with Paprika Skin

Ingredients

• 4 bone-in, skin-on chicken drumsticks, about 2 pounds (910 g)
• 1 1/2 pounds Yukon Gold potatoes, cut into chunks (680 g)
• 1 medium yellow onion, cut into wedges (200 g)
• 2 tablespoons olive oil, divided (30 g)
• 1 1/2 teaspoons kosher salt, divided (9 g)
• 3/4 teaspoon black pepper, divided (2 g)
• 2 teaspoons smoked paprika (5 g)
• 1 teaspoon garlic powder (3 g)
• 1 teaspoon onion powder (3 g)
• 1/2 teaspoon dried oregano (1 g)

Instructions

1. Heat oven. Set a rack in the upper middle position and heat the oven to 425°F. Line a large rimmed sheet pan with parchment, or leave it bare for deeper browning. Gather a small bowl, paper towels, and an instant-read thermometer before starting.
2. Start vegetables. Toss potatoes and onion with one tablespoon oil, three-fourths teaspoon salt, and one-fourth teaspoon pepper. Spread them across the sheet pan in one layer. Roast for 10 minutes while you prepare the drumsticks and spice mixture.
3. Season chicken. Pat the drumsticks dry all over, including beneath loose skin folds. Rub with the remaining tablespoon oil. Mix paprika, garlic powder, onion powder, oregano, remaining salt, and remaining pepper. Sprinkle the mixture over the chicken and press it onto every side.
4. Roast drumsticks. Remove the pan and push vegetables aside to make four open spaces. Arrange drumsticks skin side up without stacking them. Return the pan to the oven and roast 25 to 30 minutes, until potatoes are tender and chicken reaches 165°F in the thickest center.
5. Rest and serve. Let the chicken rest on the pan for 5 minutes. Spoon browned pan juices over the vegetables, avoiding the chicken skin. Serve one drumstick with potatoes and onions per plate. Divide any remaining portions into containers after dinner for later meals.

Notes

• Drumsticks vary in size. Begin checking smaller pieces at 25 minutes, then continue roasting larger ones until each reaches 165°F at its thickest point.
• For crispest skin, avoid crowding the pan and do not cover the chicken during roasting. Use two sheet pans if the vegetables and drumsticks overlap heavily.
• Freeze chicken legs separately from the potatoes for up to 90 days. The potatoes are best refrigerated and used within 4 days, since their texture changes after freezing.

Nutrition Facts