How to Make Easy Paprika Baked Chicken Legs With Sweet Potatoes
Chicken legs--the kind with bones in and skin on--have been one of the least expensive food options at the grocery store during the past several weeks, and the good news is that the legs can be turned into a tasty family dinner. Paprika Baked Chicken Legs are easy to put together and can be baked on a foil-lined baking sheet for fast clean-up. The chicken legs come out of the oven moist, tender, and full of flavor thanks to a topping that includes yogurt and lemon juice. Smoked paprika gives the legs a smokey-sweetness (you can use regular sweet paprika, but you'll lose the nice smokey flavor). Sweet potato and onion slices bake beneath the chicken, soak up the juices, and provide a low hassle side dish for the chicken. The chicken will smell amazingly good while it bakes and make a real "comfort dinner." Enjoy!
Paprika Baked Chicken Legs With Sweet Potatoes -- Serves 4+
3 - 4 pounds of bone-in, skin-on chicken legs (6-8 legs)
1/2 cup of plain Greek yogurt (non-fat is fine)
2 - 3 tablespoons of lemon juice
1/4 teaspoon of pepper
1/2 teaspoon of salt
2 tablespoons of honey
2 teaspoons of smoked paprika
1 large onion, chopped
1 - 2 large sweet potatoes, peeled and sliced
1 tablespoon of olive oil
Preheat the oven to 350 degrees and line a baking sheet with aluminum foil. Spritz the foil with non-stick cooking spray. Place the onion and sweet potatoes on the baking sheet, drizzle them with the olive oil, and then toss them around on the sheet a bit to coat them with the oil. Spread the onion and potatoes out evenly on the baking sheet and top them with the chicken legs. In a small bowl or measure mix together well the yogurt, lemon juice, pepper, salt, honey, and smoked paprika. Spread the mixture over the chicken evenly (if you want more flavor and have time, loosen the skin on the chicken legs and spoon a little of the mixture under the skin of the chicken). Bake the chicken for 55 - 60 minutes or until the legs reach an internal temperature of 175 degrees. Remove the chicken from the oven, let it cool about five minutes, and, before serving the chicken, sprinkle it with parsley if you'd like.