Spanish paprika gives a rounded, smoky edge to this simply roasted chicken thighs. Substitute the hot version of Spanish paprika for a spicier meal.
Slideshow: More Chicken Thigh Recipes
4 large bone-in chicken thighs, with skin (about 2 pounds)
Freshly ground pepper
1 tablespoon sweet Spanish paprika (pimentón)
1 tablespoon extra-virgin olive oil
How to Make It
Preheat the oven to 450°.
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.
The seasoned chicken can be kept in the refrigerator uncovered for up to two days. Add the oil before roasting.
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