Roasted Calabaza With Spicy Paprika Chicken Legs Recipes

ROASTED PAPRIKA CHICKEN

Steps:

• Preheat oven to 375 degrees. Tuck the wings under the chicken; tie legs together with a piece of kitchen twine. Rub with butter.
• In a small bowl, combine paprika, salt, cayenne, and thyme. With dry hands, sprinkle chicken with spice mixture; don't rub. Place chicken in a cast-iron skillet.
• Bake until coating is blackened, 30 to 45 minutes. Tent with foil; continue cooking until an instant-read thermometer inserted in thigh (avoiding bone) registers 165 degrees and juices run clear, about 1 1/2 hours. Remove chicken, and let stand 5 minutes before carving. Pour pan juices into a glass measuring cup; skim fat from top. Strain, and serve sauce with chicken.

SPICY ROASTED CHICKEN LEGS

Steps:

• Preheat the oven to 450 degrees F. Line baking sheets with foil.
• Melt the butter in a saucepan. Add the lemon juice, salt, black pepper, cayenne and garlic, and stir. Set aside.
• Rinse and pat the chicken legs dry. With metal tongs, dip them one by one into the butter mixture and place on the prepared baking sheets.
• Once all of the chicken legs are coated and on the baking sheet, take a pastry brush and give them one last coating of the butter mixture.
• Place them into the oven for 30 to 35 minutes, basting a couple of times during roasting. If they need a bit more color, turn on the broiler for a couple minutes and watch them closely.
• Remove them when they are nice and golden brown and fully cooked.

PAPRIKA ROAST CHICKEN

Steps:

• Preheat oven to 475 degrees. In a small bowl, mix paprika, 2 teaspoons coarse salt, and teaspoon pepper. Season chicken cavity with about 1/4 of paprika mixture. Place chicken, breast side up, on a rack set in a roasting pan. Using kitchen twine, tie legs together; tuck wing tips under.
• Rub chicken with oil; sprinkle all over with remaining paprika mixture. Roast until very dark, 15 to 20 minutes. Cover loosely with aluminum foil; continue roasting until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees, about 30 minutes. Transfer to a platter, and cover loosely with foil; let rest 10 to 15 minutes before serving.

ROASTED CHICKEN LEGS WITH CALABAZA

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Cut the calabaza into wedges; clean out all seeds and pulp and cut away the peels. Put the wedges flat in a baking dish. Drizzle with olive oil and season with salt and pepper on each side.
• Bake in the preheated oven for 15 minutes.
• While squash bakes, combine lime juice, hot sauce, paprika, honey, salt, and pepper. Dry chicken legs and toss in sauce until evenly coated. Place chicken in a separate baking dish.
• When calabaza has baked for 15 minutes, lower oven temperature to 450 degrees F (230 degrees C) and place chicken alongside it.
• Bake until chicken is no longer pink in the centers and juices run clear and calabaza is soft, about 15 minutes. An instant-read thermometer inserted near the bone of a leg quarter should read 165 degrees F (74 degrees C). Remove and plate.

ROASTED CALABAZA WITH SPICY PAPRIKA CHICKEN LEGS

Steps:

• Preheat the oven to 475. Cut the calabaza into wedges. Clean out all seeds and pulp. Cut away the peels. Put the wedges flat on a baking dish. Drizzle with oil and season with salt and pepper on each side. Bake for fifteen minutes. In the meantime, combine hot sauce, honey the juice of half a lime, paprika, salt and pepper. Dry chicken legs. Combine sauce with chicken legs and make sure everything is evenly covered. Lower temperature to 450 degrees. Put chicken legs in seperate dish, sprinkling additional paprika, and place in the oven. After fifteen minutes, test calabaza. If soft, remove. Probe chicken with thermometer to check if 160 degrees. If not crispy enough, broil for five minutes. Remove chicken and plate.