Paprika baked chicken quarters seasoned with smoky paprika and herbs—crispy on the outside, juicy inside, and perfect for any weeknight dinner or meal prep.
Introduction
If you’re craving something simple, savory, and incredibly satisfying, this Paprika Baked Chicken in Quarters hits the mark every time. It’s the kind of wholesome, oven-to-table meal that fills your kitchen with mouthwatering aromas and delivers tender, juicy chicken in under an hour.
Paprika gives this recipe its signature warmth and deep color. Whether you use sweet, smoked, or hot paprika (or a blend), this spice works beautifully with the natural richness of bone-in, skin-on chicken quarters. Add garlic, olive oil, and a few pantry herbs, and you’ve got a flavorful dish with minimal fuss.
This recipe is naturally gluten-free, high in protein, and budget-friendly—great for weeknight dinners, meal prepping, or feeding a crowd without stress. Roasting chicken in quarters also ensures even cooking and crispier skin compared to boneless cuts. Serve it with simple sides or fresh salads for a balanced, nourishing meal.
🔧 Equipment You’ll Need For Paprika Baked Chicken
- Large baking sheet or roasting pan
- Parchment paper or foil (optional)
- Mixing bowl
- Tongs or brush for coating chicken
- Meat thermometer (recommended)
🕒 Prep & Cook Time For Paprika Baked Chicken
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes
- Rest Time: 5–10 minutes
- Total Time: 55–60 minutes
🛒 Ingredients For Paprika Baked Chicken
For 4 servings:
- 4 chicken leg quarters (bone-in, skin-on)
- 2 tbsp olive oil
- 1½ tbsp sweet or smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme or oregano
- ¾ tsp salt
- ½ tsp black pepper
- Optional: lemon wedges or chopped parsley for serving
🔥 Instructions For Paprika Baked Chicken
1. Preheat the Oven
Preheat to 400°F (200°C). Line a baking sheet with parchment or foil for easier cleanup.
2. Make the Spice Mix
In a small bowl, combine paprika, garlic powder, onion powder, thyme, salt, and pepper. Stir in olive oil to make a paste.
3. Coat the Chicken
Pat the chicken quarters dry with paper towels. Rub the paprika mixture evenly over each piece, making sure to coat under the skin as well for maximum flavor.
4. Bake
Place chicken skin-side up on the baking sheet. Bake for 40–45 minutes or until the internal temperature reaches 165°F (74°C) in the thickest part of the meat and the juices run clear.
5. Rest & Serve
Let rest for 5–10 minutes before serving. Garnish with parsley or lemon wedges if desired.
🥣 Optional Yogurt Sauce For Paprika Baked Chicken
A creamy, tangy sauce pairs beautifully with the smoky flavor of paprika chicken.
Ingredients:
- ½ cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tsp olive oil
- ½ tsp smoked paprika
- 1 garlic clove, minced
- Salt and pepper to taste
Mix all ingredients in a bowl and chill until ready to serve. Drizzle over the chicken or serve on the side.
💪 Health Benefits Of Paprika Baked Chicken
1. High-Quality Protein
Chicken leg quarters provide a balanced source of lean protein for muscle growth and fullness.
2. Anti-Inflammatory Spices
Paprika and garlic contain antioxidants that help reduce inflammation.
3. Healthy Fats
Olive oil supports heart health with monounsaturated fats.
4. Low-Carb & Gluten-Free
No flour, no fillers—perfect for keto, paleo, and gluten-free diets.
5. Budget-Friendly Nutrition
Chicken quarters are economical and easy to prepare in bulk for batch cooking.
🧪 Nutrition Info (Per Serving)
- Calories: ~375
- Protein: 32g
- Fat: 26g
- Carbs: 2g
- Fiber: 1g
- Sugar: 0g
- Sodium: ~400mg
Note: Values may vary based on cut size and seasoning blend.
🍽️ Serving Ideas For Paprika Baked Chicken
- Roasted vegetables (zucchini, bell peppers, carrots)
- Garlic mashed potatoes or cauliflower mash
- Quinoa, couscous, or brown rice
- Crisp green salad with lemon vinaigrette
- Steamed green beans or asparagus
❄️ Storage & Meal Prep
- Store: In the fridge in an airtight container for up to 4 days.
- Freeze: Wrap tightly and freeze for up to 2–3 months.
- Reheat: Oven at 350°F until warmed through, or air fryer for a crispier finish.
Meal Prep Tip: Bake a double batch and portion with sides for ready-made lunches all week.
🔄 Recipe Variations For Paprika Baked Chicken
- Spicy Kick – Add ½ tsp cayenne pepper or chili flakes
- Lemon Paprika – Add 1 tbsp lemon zest to the rub
- Herbed Butter Finish – Baste with melted butter mixed with parsley and garlic during the last 10 minutes
- Paprika-Honey Glaze – Brush with a blend of honey and paprika for a sweet-smoky twist
- Sheet Pan Style – Add sliced bell peppers, red onions, or potatoes to the pan and roast all together
FAQ
Can I use boneless chicken?
Yes, but reduce the cook time to 25–30 minutes and watch closely to avoid drying out.
Which paprika is best?
Smoked paprika gives the deepest flavor, but sweet paprika works well too. Use hot paprika if you like heat.
Do I need to flip the chicken while baking?
No. Baking skin-side up helps the skin crisp and prevents the meat from drying out.
Can I marinate this ahead of time?
Yes! You can rub the spice mix on the chicken and refrigerate up to 24 hours in advance.
References
Healthline – How Many Calories in Chicken?
USDA – Safe Minimum Internal Temperature Chart
Healthline – 8 Health Benefits of Paprika
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