Ridiculously Easy Chicken

This is a super simple recipe for roasted chicken. It’s even better than doing it in the slow cooker since the skin crisps up a little nicer!


  • Chicken leg quarters (I guess you can use any cut of chicken, but I recently discovered quarters and it’s changed my life)
  • Olive oil
  • Salt & Pepper
  • Paprika (seriously, this is the 2014 spice of the year/mvp for me)


  1. Preheat oven to 400F
  2. Sprinkle salt on one side of the chicken
  3. Crack pepper on the same side
  4. Lightly coat with olive oil
  5. Dust with paprika
  6. Repeat for other side
  7. Place on a “cooling rack” that sits on top of a foil covered baking sheet (this is to prevent the chicken from cooking/sitting in its own fat — and there will be a lot of fat)
  8. Pop into the oven for 40-50 minutes. Around halfway, rotate the baking sheet (in case you have an uneven oven). Test by piercing the thigh with a knife all the way to the bone — if blood comes out, keep it in the oven for 10 more minutes and try again.
  9. Boomski

The flavor of the chicken also reminds me of when I would eat dinner at rob’s family’s house as a┬ákid. I could never replicate it until now. Guess what, it was the paprika!

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