This tender, juicy chicken with a crispy, well-seasoned skin is the stuff dreams are made of. And since this meal comes together in about 10 minutes (with mostly staple ingredients), these paprika chicken legs quickly become a regular on the menu rotation!
Seriously, everyone in my house loves this dish. My husband says he could eat it every night! The kids devour it too. This week when we were having it, my 5-yr old daughter asked for seconds on potatoes. I told her yes, as soon as she finished her chicken. “Oh good!” she said. “I love it!”
My mom used to make Cornish hen with similar flavors. I remember being excited about it as a kid, looking forward to eating the crisp skin and drowning my baked potato with the delicious juices. I thought she was a culinary genius when she served it up and while I do still think that, I now know how easy it was to make.
To complete the meal, serve these legs with a green salad and rice, quinoa or a baked white or sweet potato. There will be plenty of rich juices from the chicken to flavor your starchy side.
I also love using the bones for homemade stock. Some of the seasonings stick around, making a delicious soup base.
You may also want to check out my 8 tips for making a perfect whole chicken in the slow cooker.
- 3 carrots (sliced ¼ inch or thinner)
- 1 stalk celery (cut into 3 segments)
- 1 onion (peeled, halved lengthwise and thinly sliced)
- 4 bone-in chicken leg quarters (NOT skinless)
- 4 cloves of garlic (peeled and smashed)
- 2 teaspoons paprika (I like sweet Hungarian)
- 1.5 teaspoons unrefined salt
- Place the carrots, celery and onion in the slow cooker.
- Lay the chicken on top, skin side up. Now don’t skip this – slice a thin, ½ inch slit in the skin of each leg. Insert a garlic piece between the skin and the meat.
- Combine the paprika and salt in a small bowl. Rub it all over the top of the chicken.
- Cook on low for 4-6 hours until the chicken is done (165℉).
- To crisp the skin, place the chicken onto a baking sheet and broil at 500℉ for 3-4 minutes watching closely so it doesn’t burn, but gets nice and roasty.