Serves 4
60 min
Oven "Fried" Chicken with Paprika & Tarragon
Recipe GLPR18b9f99987ed67
Crispy oven-roasted chicken legs and thighs coated with a fragrant blend of sweet Hungarian paprika and dried tarragon. This simple yet elegant dish delivers restaurant-quality results without deep frying, achieved by brushing the chicken with peanut oil and roasting until the skin is golden and the meat is tender and juicy. A perfect low-carb main course that's flavorful, wholesome, and naturally free from grains, dairy, and added sugars.
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Ingredients
8 pieces (about 3 lbs) Chicken legs and thighs
3 tablespoons Peanut oil
2 tablespoons Sweet Hungarian paprika
1½ teaspoons Dried tarragon leaves
1 teaspoon Kosher salt
½ teaspoon Black pepper
Directions
Preheat your oven to 400°F. Line a large roasting pan or baking sheet with aluminum foil for easy cleanup.
Pat the chicken legs and thighs dry with paper towels. Moisture on the surface prevents proper crisping, so remove as much as possible.
In a small bowl, combine the sweet Hungarian paprika, dried tarragon, kosher salt, and black pepper. Stir until evenly mixed.
Arrange the chicken pieces skin-side up on the prepared baking sheet, spacing them evenly without crowding.
Lightly brush all surfaces of each chicken piece with peanut oil using a pastry brush or your fingers.
Sprinkle the paprika-tarragon spice mixture generously over all sides of the chicken, gently pressing to help it adhere to the oiled skin.
Roast in the preheated 400°F oven for 40 to 45 minutes, until the skin is golden brown and crispy and the internal temperature at the thickest part of the thigh reaches 165°F when measured with a meat thermometer.
Remove from the oven and let rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat.
Serve hot with your choice of vegetables or salad.
