Roasted Chicken Thighs with Smoked Paprika

Spanish paprika gives a rounded, smoky edge to this simply roasted chicken thighs. Substitute the hot version of Spanish paprika for a spicier meal.

  • Total Time:
  • Servings: 4

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  • 4 large bone-in chicken thighs, with skin (about 2 pounds)
  • Salt
  • Freshly ground pepper
  • 1 tablespoon sweet Spanish paprika (pimentón)
  • 1 tablespoon extra-virgin olive oil

How to make this recipe

  1. Preheat the oven to 450°.

  2. Season the chicken thighs liberally on all sides with salt, pepper and the paprika. Rub the chicken with the oil. Roast the rubbed chicken in the oven, skin-side up, until the chicken is cooked through, about 30 minutes. Test by piercing a paring knife all the way to the bone. Serve.

Make Ahead

The seasoned chicken can be kept in the refrigerator uncovered for up to two days. Add the oil before roasting.

Contributed By Photo © Scott Hocker Published November 2014

1042660 recipes/roasted-chicken-thighs-smoked-paprika 2016-01-04T16:48:48+00:00 Scott Hocker 4|fast|american|roasting|weeknight-dinner|web-exclusive|make-ahead november-2014 recipes,roasted-chicken-thighs-smoked-paprika 1042660

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