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Paprika baked chicken drumsticks with potatoes and salad

Drumsticks spiced with sweet paprika and baked with potato wedges.

  • 50 min
  • 1 serving
  • Italian cuisine
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Paprika baked chicken drumsticks with potatoes and salad

Per serving

Calories
550 kcal
Protein
41.3 g
Carbohydrates
35.4 g
Fat
27.1 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Chicken drumsticks200 g
  • Paprika1 teaspoon
  • Garlic powderto taste
  • Potatoes180 g
  • Mixed salad greens80 g
  • Lemon juice10 ml
  • Extra virgin olive oil8 g
  • Saltto taste
  • Black pepperto taste

Method

  1. Preheat a conventional oven to 200 °C and line a baking tray with baking paper.
  2. Skin the chicken drumsticks by pulling the skin towards the end of the bone, using kitchen paper for grip; score them 2–3 times at the thickest part so the seasoning gets in and they cook evenly.
  3. Rub them with the paprika, garlic powder, salt, black pepper and half the oil.
  4. Peel the potatoes, cut them into wedges and arrange them on the tray around the drumsticks; season with a pinch of salt.
  5. Roast for 40 minutes, turning everything halfway, until the drumsticks are well browned and their juices run clear when pierced near the bone, and the potatoes are crisp.
  6. Meanwhile wash and dry the mixed salad and dress it with the lemon juice, the remaining oil and a pinch of salt; serve it with the drumsticks and potatoes.

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