Baked Chicken Legs with Paprika and Garlic

👨‍🍳 Method

1. 1
   Pat the chicken dry with paper towels. Mix the oil, garlic, paprika, hot paprika, lemon juice, honey, salt and black pepper and rub the mixture into the chicken, including under the skin.

   💡Dry the chicken before seasoning so the mixture clings to the skin; a longer marinade gives deeper color and flavor.
2. 2
   Marinate the chicken in the mixture at least 1 hour, or up to a few hours in the fridge.
3. 3
   Preheat the oven to 210°C (410°F) and line a baking pan with parchment paper.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
4. 4
   Arrange the chicken in the pan in a single layer, with space between the pieces.

   Baking pan
5. 5
   Bake uncovered 50 minutes, until the skin is browned and blistered in spots and the juices run clear. Halfway through, turn the pieces.

   ⚙ BakingOvenBaking pan

   💡In a single layer with space around each piece, the hot air surrounds it and the skin browns and crisps; crowded pieces steam in their own juices.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6. 6
   Serve with rice or potatoes.