Roast Chicken Thighs with Smoky Paprika and Garlic

• 8 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cloves garlic, minced
• 1 lemon, sliced
• Fresh parsley for garnish

Steps

1. 1 Preheat oven to 425°F.
2. 2 Pat chicken thighs dry with paper towels.
3. 3 In a small bowl, mix olive oil, smoked paprika, garlic powder, salt, and black pepper.
4. 4 Rub the spice mixture over the chicken thighs, including under the skin if possible.
5. 5 Place chicken skin-side up in a single layer on a baking sheet.
6. 6 Distribute minced garlic and lemon slices around the thighs.
7. 7 Roast in the preheated oven for 40 minutes, or until juices run clear.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Baking sheet
• Oven

Variations

• Add a splash of white wine to the baking sheet for a deglazed sauce.
• Toss in potatoes or carrots around the chicken for a one-pan meal.

Substitutions

• If you don’t have smoked paprika, use regular paprika with a pinch of chipotle powder for smokiness.
• Substitute chicken thighs with chicken breasts, adjusting cook time accordingly.

Pairings

• A zesty Sauvignon Blanc or a robust red like a Côtes du Rhône.
• Perfect with a side of garlic mashed potatoes.

Nutrition

Tips

• For extra flavor, let the seasoned chicken rest at room temperature for 30 minutes before roasting.
• Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to maintain crispy skin.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Serve with roasted vegetables or a fresh green salad.
• Pair with a crusty bread to soak up all those flavorful juices.

FAQ