KETO RECIPE: Baked Garlic and Paprika Chicken Legs

Drumsticks are always worth the wait. I love layering on flavors and getting the chicken skin crispy. The combination of flavors of the garlic, paprika, and herbs are so delicious! This is one of my daughter’s very favorite meals and I think you will love it too.

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Baked Garlic and Paprika Chicken Legs

Serves 2

Prep: 10 minutes

Cook: 55 minutes

INGREDIENTS

  • 1 pound chicken drumsticks, skin on

  • Salt and pepper

  • 2 tablespoons of butter or ghee

  • 2 garlic cloves, minced

  • 1 teaspoon paprika

  • 1 teaspoon dried Italian seasoning

  • ½ pound fresh green beans

  • 1 tablespoon olive oil

DIRECTIONS

  1. Preheat the oven to 425 degrees. Line a 9x13 baking dish with aluminum foil or silicone baking mat.

  2. Pat the chicken legs dry with paper towels, put them in a large bowl, and apply salt and pepper all over the skin on both sides.

  3. In a small saucepan over medium-low heat, combine the butter/ghee, garlic, paprika, and Italian seasoning. Stir to combine for 30 seconds, and let sit for 5 minutes while the flavors combine.

  4. Pour the sauce over the chicken legs, and toss to coat evenly. Season with more salt and pepper.

  5. Arrange the chicken legs on one side of the prepared pan, leaving room for the vegetables later. 

  6. Bake the chicken for 30 minutes, then remove the pan from the oven. Spread the green beans over the empty half of the pan, and turn the chicken legs. Drizzle the beans with the olive oil, and season with salt and pepper. 

  7. Roast for 15 to 20 minutes more, until the chicken is cooked through and the skin is crispy, and serve.

Calories: 700, Fat: 45g, Total Carbs: 10g, Fiber: 4g, Net Carbs: 6g, Protein: 63g

Ketogenic Food Blogger, Ketogenic Mommy Blogger, Low Carb Food Blogger, Low Carb Mommy BloggerJen FischProtein