Heavenly Chicken Recipe

This is the “Heavenly Chicken Recipe” that my mom made almost every Saturday for lunchtime, that all the family enjoyed. Since Saturday (Sabbath) is special for us, we make special lunch where the family and friends can gather together.

I remember my mom asking my dad all the time “What do you want me to cook for Sabbath?”. And the response was every time the same, “Potatoes with chicken”… And she knew what he wants. Everybody knew. This is THAT chicken recipe that my dad was always talking about. I called it the famous “Heavenly Chicken Recipe“.

How to make the Heavenly Chicken Recipe?

The good news here, that is super easy and quick to make. I like to use chicken drumsticks in this recipe. Of course, if you wish to use other chicken parts, feel free to do it. There are no strict rules in this.

Make sure you put the chicken to rest for 30 minutes before you place it in the oven. The flavor will be more tastier and authentic.

Ingredients:

• Glass Baking Dishes – I use it all the time. Fancy and super easy to clean. If you don’t have one, you can buy it from Amazon.
• Chicken Drumsticks – I use 6 pieces in this recipe and I don’t take the skin off. The skin will get beautifully crispy and is not letting the meat dry. If you don’t like the skin, you can take it off when is served.
• The Marinade – is the easiest. Chopped garlic, rosemary, salt, and pepper. And the olive oil. You can leave it in the refrigerator if you wish, before using it.
• Olive oil – I make the marinades with olive all the time. For the rest, when it’s about the big quantity I use here vegetable oil.
• Salt, black pepper, and paprika powder
• Onion – I use half white chopped onions, sprinkled on the top of the chicken

[Step-by-Step] Instructions for the Creamy Paprika Chicken Recipe

1. Mix the chopped garlic, rosemary, salt, and olive oil. Add the marinade into the clean chicken drumsticks. Rub well into them and put them in the refrigerator for 30 minutes.
2. Place the chicken legs into the glass baking dish. Put the paprika powder, black pepper, and chopped onion on the top.

3. Pour the oil and the water into the dish. Carefully, try on the side, so it won’t wash the ingredients down from the chicken drumsticks.

4. Put an aluminum foil on the top of the glass baking dish and place it in the oven for 20 minutes.

5. Take the aluminum foil off and put the dish back in the oven for 15 more minutes or until is soft. Serve it hot! Enjoy this creamy paprika chicken recipe!

Question 1: How many calories in a chicken drumstick

One chicken drumstick without skin has approximately 76 calories. 172 calories per 3.5 ounces (100 grams). It’s 70% protein and 30% fat. One chicken drumstick with skin has approximately 112 calories.

Question 2: Should I boil drumsticks before baking

You can parboil but not boil. Parboiling means partially cooking the meat while using low heat… (But in this recipe, I didn’t use the Parboil technique. I baked the drumsticks in the oven from the beginning.

Question 3: What should I serve with chicken legs

• Fried Green Plantaines – Tostones
• Mexican Chicken Stuffed Shells from Glenda Embree
• Turkey Pot Pie Puff Pastry from Cook What You Love
• Roast Frozen Vegetables from Healthy Delicious
• Cobb salad from Little House Big Alaska

Conclusion

Easy and super fast to make this recipe; It makes a very delicious dish for all special occasions and holidays, like Thanksgiving, Christmas, or every special lunch with your family.

Let me know, how it worked for you! 🙂