Lemon and Paprika Baked Chicken Legs 

Lemon and Paprika Baked Chicken Legs 

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Lemon and Paprika Baked Chicken Legs 

10 MIN
1 H 15 MIN



  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  2. In a bowl, combine all the ingredients except for the chicken. Set aside.
  3. With your fingers, gently lift the skin from the chicken legs without tearing it. Spread the lemon and paprika oil on the chicken flesh and skin. Season with pepper. Places the pieces, side by side, in a baking dish. Add the lemon wedges.
  4. Bake for about 1 hour and 15 minutes or until the meat falls off the bone. If necessary, finish cooking under the broiler for about 5 minutes or until the chicken skin is golden brown.
  5. Serve with the lemon wedges, rice and a vegetable of your choice.


  1. Great recipe my grand sons loved it.

  2. I had boneless, skinless thighs on hand so I covered them with this sauce before draping a single layer of side bacon strips over them. Bacon stayed flat while cooking and it was nicely crisp at the end of the cooking time. When removing from oven, tilt the dish for about 5 minutes so fat drains away from the meat before serving to plates. Yummy!

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