Paprika Chicken
This paprika chicken is a simple oven-baked dinner made with bone-in, skin-on chicken thighs coated in a smoky, well-seasoned spice rub.
Ingredients
- 6 bone-in skin-on chicken thighs
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional)
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil.
- Pat chicken thighs dry with a paper towel.
- In a small bowl, mix paprika, garlic powder, onion powder, salt, black pepper, oregano, and cayenne (if using).
- Drizzle olive oil over the chicken and rub the spice mixture evenly on all sides.
- Place chicken thighs skin-side up on the baking sheet.
- Bake for 35-40 minutes, or until the skin is crispy and the internal temperature reaches 175°F.
Nutrition
Notes
- Even Seasoning: Make sure to rub the seasoning mixture evenly on all sides of the chicken for consistent flavor. You can even let the chicken sit with the seasoning for 15-20 minutes before baking to allow the flavors to meld.
- Crispy Skin: Avoid covering the chicken with foil, as this can prevent the skin from getting crispy.
- Flavor Variations: Add a pinch of cayenne pepper for extra heat or a bit of lemon zest to brighten up the flavor. If you like garlic, you can increase the amount of garlic powder for a stronger taste.
- Resting Time: After baking, let the chicken rest for a few minutes before serving. This helps the juices redistribute, keeping the chicken moist and tender.
- One-Pan Meal: Add your favorite veggies to the sheet pan to make this a complete one-pan meal. Toss the veggies with olive oil and seasoning before baking alongside the chicken.
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