Smoky Paprika Baked Chicken — Low-Carb Style
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Rich smoky seasoning coats juicy, tender chicken with crunchy skin that is easy to chew. This version uses whole chicken legs and a thick seasoning mixture brushed onto the chicken.
Makes: 4 servings, one whole chicken leg per serving
Oven temperature: 425°F
Cooking time: Varies with the size of the chicken; begin checking at 35–45 minutes. Whole legs may need longer.
Ingredients
4 whole chicken legs, thigh and drumstick attached, skin on
4 tablespoons olive oil, plus a little more if you prefer a thinner coating
¾ teaspoon table salt
½ teaspoon black pepper
2 teaspoons smoked paprika
2 teaspoons dried oregano
1¼ teaspoons garlic powder
1¼ teaspoons onion powder
A pinch of cayenne pepper, optional for those who enjoy heat
Directions
Heat the oven to 425°F. Place an oven-safe wire rack over a rimmed baking sheet.
Pat the chicken dry with paper towels.
In a small bowl, mix the olive oil, salt, pepper, smoked paprika, oregano, garlic powder, and onion powder. Add cayenne if desired.
The mixture will be thick. For a thinner coating, stir in a little additional oil at a time until it is easy to brush.
Use a kitchen brush to spread the seasoning mixture over all sides of the chicken, including the skin.
Arrange the chicken on the rack, skin side up, with space between the pieces.
Begin checking after 35–45 minutes, allowing more time for larger whole legs. Check the thickest meat in both the thigh and drumstick without touching bone. It must reach at least 165°F.
Let the chicken rest for 5 minutes before serving.
I served this chicken with Birds Eye Steamfresh Riced Cauliflower Spanish Style for an easy, flavorful side dish.
The carbohydrate estimates above are for the chicken only. Count your side dish separately using the package label and the portion you serve.
“He provides food for those who fear him; he remembers his covenant forever.”
— Psalm 111:5 (NIV)
Kitchen-Test Notes
This version was tested with four whole chicken legs and no cayenne. The meat was juicy and tender with rich flavor. The skin was crunchy without being burned and easy to chew. The salt has been reduced to ¾ teaspoon for the next batch.
Carbohydrates (Estimated)
Entire Recipe:
Total Carbohydrates: approximately 10 g
Net Carbohydrates: approximately 6 g
Per Serving (4 servings):
Total Carbohydrates: approximately 2.5 g
Net Carbohydrates: approximately 1.5 g
Estimates include all the seasoning mixture and exclude optional cayenne and side dishes. Amounts vary by brand.
Recipe Credit
Adapted from “Oven Baked Chicken Drumsticks” by Easy Low Carb:https://easylowcarb.com/oven-baked-chicken-drumsticks/
Faithful Steps adapted the recipe for whole chicken legs, increased the oil, reduced the salt, and changed the coating method to brushing.
Real Faith • Real Health • Real Life
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