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<\/p>\nSheet Pan Spanish-Style Chicken Legs with Potatoes<\/p>\n
<\/p>\n
4 bone-in, skin-on chicken drumsticks (about 1 lb)<\/p>\n
2 T. olive oil, divided<\/p>\n
\u00c2\u00bd T. smoked paprika (or use other paprika)<\/p>\n
\u00c2\u00bd tsp. salt, divided<\/p>\n
\u00c2\u00bd tsp. pepper, divided<\/p>\n
\u00c2\u00be lb. small red potatoes, quartered<\/p>\n
1 red onion, cut into thin wedges<\/p>\n
1 lemon, cut into wedges<\/p>\n
\u00c2\u00bd T. bottled minced garlic<\/p>\n
\u00c2\u00bc cup chopped fresh parsley<\/p>\n
<\/p>\n
Preheat oven to 450\u00c2\u00b0F. Toss together chicken, 1 T. oil, paprika, \u00c2\u00bc tsp salt, and \u00c2\u00bc tsp pepper in a large bowl; place on a foil-lined rimmed baking sheet. Toss potatoes with onion, lemon, garlic, remaining 1 T. oil, \u00c2\u00bc tsp each salt and pepper; surround chicken on pan with potato mixture. Bake 20 to 25 minutes until chicken legs are done and potatoes are tender; sprinkle with parsley. Note: For extra-crispy chicken, increase the oven temperature to broil after the 20-minute bake time and broil 3 minutes. Or to save fat and calories, remove chicken skin before serving.\u00c2\u00a0 Serve with Radicchio, Orange and Olive Salad<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" Sheet Pan Spanish-Style Chicken Legs with Potatoes 4 bone-in, skin-on chicken drumsticks (about 1 lb) 2 T. olive oil, divided \u00c2\u00bd T. smoked paprika (or use other paprika) \u00c2\u00bd tsp. salt, divided \u00c2\u00bd tsp. pepper, divided \u00c2\u00be lb. small red potatoes, quartered 1 red onion, cut into thin wedges 1 lemon, cut into wedges \u00c2\u00bd T. bottled minced garlic \u00c2\u00bc cup chopped fresh parsley Preheat oven to 450\u00c2\u00b0F. Toss together chicken, 1 T. oil, paprika, \u00c2\u00bc tsp salt, and…<\/p>\n