Crispy Paprika Chicken with Roasted Potatoes
Paprika-and-garlic-dusted drumsticks roast until the skin crisps, served with golden potato wedges. Real weeknight comfort that tastes like you tried harder than you did.
- Total time
- 28 min
- Servings
- 4
- Calories
- 340
- Protein
- 32g
Ingredients
- 8 pieces chicken drumsticks
- 3 tbsp olive oil
- 1.5 tsp paprika
- 1 tsp garlic powder
- 1 batch (frozen or fresh) roasted potato wedges
- 1 to taste salt and pepper
Instructions
- 1
Pat drumsticks dry with paper towels, then toss with olive oil, paprika, garlic powder, salt, and pepper in a bowl.
- 2
Spread drumsticks skin-side up on a sheet pan and roast at 425°F for 25 minutes until skin is deep golden and crispy.
- 3
Toss roasted potato wedges on the pan with the chicken for the last 5 minutes if using fresh, or heat frozen wedges separately.
- 4
Serve chicken and potatoes hot, with lettuce and mustard sauce on the side if desired.
Tools you’ll need
- sheet pan
- paper towels
- large bowl
- oven
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