Courtesy of the Spice Hunter
Oven-Roasted Paprika Chicken Drumsticks
Mandy Estrella, chef-owner of fast-casual Puerto Rican, Dominican, and Cuban restaurant Mayo Ketchup in Lafayette Square, developed this recipe and flavored the drumsticks with high-quality ground smoked paprika from The Spice Hunter®. Estrella suggests serving the drumsticks with garlic mashed potatoes or a salad. To complete the recipe, seek out The Spice Hunter® ground smoked paprika in the spice aisle at your local Schnucks or Dierbergs store.
• Chef Tip: Choosing quality spices can make a huge difference in the outcome of your dish.
Oven-Roasted Paprika Chicken Drumsticks
Recipe by Mayo Ketchup chef-owner Mandy Estrella
- ½ cup olive oil
- 8 cloves garlic, minced
- 2 Tablespoons The Spice Hunter® ground smoked paprika
- ½ tsp. red pepper flakes
- ¼ cup chopped parsley
- 2 Tablespoons chopped oregano
- 12 chicken drumsticks
- ½ tsp. kosher salt
- ½ tsp. freshly ground black pepper
Yields 12 drumsticks
Directions
- Preheat the oven to 425 degrees.
- In a small skillet over medium-high heat, heat the olive oil. Add minced garlic, smoked paprika, red pepper flakes, and herbs. Cook for 1 minute. Set aside.
- Rinse chicken, and dry with paper towels. Season with salt and pepper.
- Place the chicken in a large mixing bowl, and coat with the olive oil-spice-herb mixture.
- Transfer chicken to a 9-by-13-inch pan. Roast in the oven for about 45 minutes or until chicken is cooked through.
- Serve with garlic mashed potatoes or a salad.
