These baked chicken drumsticks are a perfect low carb, glúten-free, and paleo dinner. They are tasty, delicious and so easy to make. These chicken legs are coated in a flavorful paprika marinade, then baked to perfection!
Today I’m bringing you a healthy and inexpensive meal for whole family weeknight dinner. In my family, everyone just loves chicken legs which we make often as a meal. Chicken legs are cheap and all ingredients needed in this recipe are probably in your kitchen. This time I choose chicken drumsticks which is the lower portion of the leg quarter (the portion between the knee joint and the hock).
Sweet paprika and white wine are the tricks that turn this recipe into an irresistible dish, especially if you marinate your chicken overnight. Or you can marinate the chicken in the morning before you go to work. The longer they marinate, the better they taste. But if you don´t have this time don´t worry, chicken drumsticks must marinate at least 30 minutes before baking.
If you want crispy legs you will need to bake them at a high temperature for 20 minutes before flipping. At this time you need to include broccoli into the baking tray and cook them for an additional 10 minutes on the other side. Flipping them once is enough, and simply ensures that they are cooked through both sides.
Chicken drumsticks are a perfect choice when your time and money are limited. For me and my family, this recipe is one of the best chicken recipes!
Amounts per serving
Calories: 123 | Total Fat: 5% | Cholesterol: 5% | Total Carbohydrate: 4% | Protein: 15%