These Paprika Chicken Drumsticks are juicy, smoky, and packed with fresh herbs and garlic that make your whole kitchen smell incredible. I started making these on busy weeknights when I needed something flavorful but didn't want to stand over the stove, and they've become one of my go-to dinners. The smoked paprika gives the chicken a deep, earthy warmth, while the fresh basil and oregano keep things bright and herby.
If you love simple, hands-off meals, you'll also want to try my Pineapple Chicken and Rice and Marry Me Chickpeas for more easy weeknight wins.
Why You will Love This Paprika Chicken Drumsticks
Quick and easy. Just 5 minutes of prep, then the oven does all the work.
Smoky and herby. The combination of smoked paprika and fresh herbs creates layers of flavor that taste way more complex than the effort required.
Naturally healthy. This Whole30 chicken recipe is gluten-free, Paleo, and packed with protein without any added sugar or processed ingredients.
Perfect for meal prep. These drumsticks keep well in the fridge for up to 4 days and reheat beautifully.
Crispy and juicy. The high oven temperature gives you crispy skin while keeping the meat tender and moist inside. If you're craving more easy, flavorful dinners, Dumpling Bake and Pink Sauce Pasta are just as satisfying.
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Paprika Chicken Drumsticks Ingredients
Here's what you need for these easy paprika chicken drumsticks.
See Recipe Card Below This Post For Ingredient Quantities
Main Ingredients:
- Chicken drumsticks: These are budget-friendly, flavorful, and stay juicy even with high-heat roasting. Look for drumsticks that are similar in size so they cook evenly.
- Olive oil: Helps the spices and herbs coat the chicken evenly and keeps the skin from drying out.
- Garlic, minced: Adds aromatic, savory depth. Fresh garlic is best here.
- Onion powder: Brings a sweet, savory flavor that complements the smokiness of the paprika.
- Smoked paprika: This is the star of the dish. It adds a deep, smoky flavor without any heat. Don't use regular paprika, it won't have the same richness.
- Red pepper flakes: Adds a subtle kick of heat. You can leave it out if you prefer milder chicken.
- Fresh basil, chopped: Adds a sweet, herbaceous note that balances the smokiness.
- Fresh parsley, chopped: Brings brightness and a mild, grassy flavor.
- Fresh oregano, chopped: Adds earthy, slightly peppery warmth. Fresh oregano is much more vibrant than dried.
- Sea salt: Seasons the chicken so every bite is flavorful.
- Cracked black pepper: Adds a mild, peppery heat and depth.
how to make Paprika Chicken Drumsticks
This baked chicken with paprika comes together in just a few simple steps.
- Preheat the oven: Set your oven to 425ºF (220ºC) and spray a 9×11-inch baking pan with cooking spray so the chicken doesn't stick.
- Make the herb oil: Heat the olive oil in a sauté pan over medium heat. Add the minced garlic, smoked paprika, onion powder, red pepper flakes, fresh basil, parsley, and oregano. Cook for about 1 minute, stirring constantly, until everything is fragrant. Be careful not to burn the garlic.
- Season the chicken: Sprinkle the chicken drumsticks all over with sea salt and cracked black pepper.
- Coat the chicken: Pour the warm oil and herb mixture over the drumsticks, making sure every piece is evenly coated on all sides.
- Arrange in the pan: Place the coated drumsticks in the prepared baking dish in a single layer so they cook evenly.
- Bake: Bake for 45 minutes, or until the internal temperature reaches 165ºF (75ºC) and the chicken is fully cooked. The skin should be golden and slightly crispy.
- Serve: Serve the drumsticks hot as a main dish with your favorite sides.
Substitutions and Variations
Chicken: Swap drumsticks for chicken thighs, wings, or even bone-in chicken breasts. Adjust the cooking time as needed.
Smoked paprika: If you only have regular paprika, use it, but the flavor won't be as smoky. You can also add a pinch of cumin for extra warmth.
Fresh herbs: Don't have fresh herbs? Use 1 teaspoon dried basil, ½ teaspoon dried parsley, and 1 teaspoon dried oregano instead.
Spice level: Add more red pepper flakes or a pinch of cayenne if you want more heat.
Honey paprika chicken drumsticks: Drizzle the drumsticks with 1 tablespoon of honey before baking for a sweet and smoky twist.
Air fryer version: For paprika chicken drumsticks air fryer style, cook at 400ºF for 20 to 25 minutes, flipping halfway through.
Equipment
- 9×11-inch oven-safe baking pan: The perfect size for 6 drumsticks. Make sure it's large enough so the chicken isn't crowded.
- Sauté pan: For warming the olive oil and blooming the spices and herbs.
- Measuring spoons: To get the seasoning just right.
- Knife and cutting board: For chopping the fresh herbs and mincing the garlic.
- Meat thermometer: To check that the chicken has reached a safe internal temperature of 165ºF.
Storage and Reheating Tips
Refrigerator: Store leftover paprika chicken drumsticks in an airtight container in the fridge for up to 4 days. They make great meal-prep protein.
Freezer: Freeze cooked drumsticks in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in the oven at 350ºF for 10 to 15 minutes to keep the skin crispy. You can also microwave individual drumsticks for 1 to 2 minutes, but the skin won't be as crispy.
What to Serve with Paprika Chicken Drumsticks
These herbed chicken drumsticks pair beautifully with all kinds of simple sides.
Roasted vegetables: Carrots, broccoli, or Brussels sprouts roasted with olive oil and garlic are perfect alongside the smoky chicken.
Mashed potatoes or cauliflower mash: Creamy mashed potatoes or a lighter cauliflower mash soak up all the flavorful juices.
Simple green salad: A crisp salad with a lemon vinaigrette balances the richness of the chicken.
Rice or quinoa: Serve over fluffy white rice, brown rice, or quinoa for a complete meal.
For more easy, crowd-pleasing dinners, try Cheesy Taco Sticks or Onion Ring Chips.
Expert Tips
Use fresh herbs. Fresh basil, parsley, and oregano make a huge difference in flavor. Dried herbs won't give you the same brightness.
Don't skip the garlic oil step. Heating the garlic and spices in olive oil blooms their flavors and makes the coating more aromatic.
Use a meat thermometer. Check that the thickest part of the drumstick reaches 165ºF to ensure it's fully cooked and safe to eat.
Let the chicken rest. After baking, let the drumsticks rest for 5 minutes so the juices redistribute and the meat stays tender.
Crisp up the skin. If you want extra-crispy skin, broil the drumsticks for 2 to 3 minutes at the end of baking.
FAQ
Yes, absolutely. Paprika is a classic seasoning for chicken drumsticks because it adds smoky, earthy flavor without overwhelming the meat. Smoked paprika works especially well because it gives the chicken a deep, rich taste. My sister Anna swears by it for easy weeknight dinners.
Paprika adds color, flavor, and a mild smokiness to chicken. Smoked paprika brings a deeper, more complex taste than regular paprika. It also helps the chicken develop a beautiful golden-red color as it bakes. It doesn't add heat unless you use hot paprika.
Yes, paprika and chicken are a perfect pairing. Paprika's smoky, slightly sweet flavor complements the mild taste of chicken beautifully. It's a staple in many cuisines, from Hungarian chicken paprikash to Spanish grilled chicken. Fresh herbs like basil and oregano make it even better.
Chicken drumsticks pair well with smoked paprika, garlic powder, onion powder, cumin, oregano, thyme, rosemary, and cayenne. For a simple blend, try paprika, garlic, salt, and pepper. Fresh herbs like parsley, basil, and oregano add brightness and depth.
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Pairing
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Paprika Chicken Drumsticks
Ingredients
Method
- Preheat the oven to 425°F (220°C) and lightly grease a 9 x 11-inch baking dish.
- Heat olive oil in a sauté pan over medium heat until shimmering.
- Add minced garlic, smoked paprika, onion powder, red pepper flakes, and chopped herbs to the oil. Sauté 1 minute until fragrant, careful not to burn the garlic.
- Season the chicken drumsticks evenly with sea salt and cracked black pepper.
- Pour the hot herb and spice mixture over the drumsticks, coating them thoroughly on all sides.
- Transfer the drumsticks to the prepared baking dish.
- Bake for 45 minutes or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked.
- Remove from oven and let rest for 5 minutes before serving.
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