Roasted chicken legs with smoked paprika, blood orange, and ginger from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 117) by Melissa Clark

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Accompaniments: Bulgur "pilaf" with Swiss chard and dried apricots; Barley with carrots, scallions, and maybe Parmesan; Quinoa with black pepper, brown butter, and arugula

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • peaceoutdesign on December 05, 2021

    I agree with Wester, good but not spectacular. Marinating overnight might have increased the flavor. I suggest just using smoked paprika as the dish is hot enough with ginger and jalapeno.

  • wester on February 12, 2020

    This was good but not spectacular. I made it with blood oranges but I think it would work with any citrus fruit. The roasting time given was much too long - after about 25 minutes they were quite brown and I turned the oven down to 100C (210F), they were good like that. I marinated for two days as my son offered to cook on the day I had planned to make it.

  • monica107 on January 26, 2014

    I served this with the Bulgur "Pilaf" with Swiss Chard and Dried Apricots, as recommended in the recipe notes. I used boneless skinless chicken thighs and marinated for a few hours in the afternoon. The chicken baked perfectly in about 20 min. This was a super easy meal to make and I would recommend it as a weeknight dinner, esp. if you prep the ingredients in advance.

  • elisarose on January 01, 2013

    I've made this twice and it's been a hit with my husband and son (I don't eat meat but cook chicken for them sometimes!). I think the cooking time is too long; 30 minutes was enough. I've only used regular oranges.

  • amraub on February 04, 2012

    It was great even with regular oranges.

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