Roasted Paprika Chicken

Do you ever find yourself eating the same handful of meals all the time?


I know we do, and I sometimes feel guilty for feeding the family the same old dishes. So I made it my mission that once baby #2 came along I would start trying out new recipes that I've had floating around inside my head. Seeing as baby #2 is now four months old I should really get onto that...Starting with this one - roasted paprika chicken.

Chicken drumsticks are my eldest daughter's favourite cut of chicken, and for how cheap they are we really don't eat them enough. I wanted to make something that appealed to both child and husband, so her favourite cut combined with his love of spices led to the creation of this recipe.

Since first creating this recipe a few weeks ago I've now made it four or five times, partly because it's really good and partly because I kept throwing spices in without ever writing the recipe down. Go brain, go. But I suppose it wasn't all bad, because I got to keep making, eating and being showered in compliments for this dish.

Related recipe: Miso Honey Chicken

It's another easy weeknight family favourite; as simple as mix, marinate and roast.  I like to roast my chicken pieces on a rack so the skin gets crispy, but I've also roasted them in a baking dish and they were *almost* just as delicious. This marinade would also lend itself to other cuts of chicken, such as wings or thighs.


The longer you can marinate for the better, but if you're in a rush you can just give them half an hour. They're definitely the sort of dish you can whip up in the morning or even the night before, chuck in the fridge until you're ready and then roast up for dinner. Perfect with jacket potatoes and lightly steamed greens, roasted paprika chicken is a great way to introduce some pizazz into your regular dinner repertoire.

Related recipe: Slow Cooked Massaman Curry Lamb Shoulder

Roasted Paprika Chicken
Serves 4


1.25 kg chicken drumsticks
1 tbsp smoked paprika
1 tbsp sweet paprika
1/2 tsp cayenne pepper (or more if you like it hot!)
2 tsp garlic powder
1 tsp onion powder
2 tsp dried oregano
1 tsp salt
1 tsp cracked pepper
1 tsp coconut or muscovado sugar (or brown in a pinch)
1&1/2 tbsp olive oil


1) Place chicken in  large bowl. Mix remaining ingredients in a small jug and pour over the chicken.
2) Using your hands, massage the marinade into the chicken pieces. Cover and set aside for at least 30 minutes.
3) Preheat the oven to 190 degrees Celsius and place the chicken pieces on a rack over a baking tray, or in an ovenproof dish.
4) Roast for 40-45 minutes or until chicken is cooked through.