Crispy Paprika-Spiced Chicken Thighs with Roasted Root Vegetables

Name: Crispy Paprika-Spiced Chicken Thighs with Roasted Root Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: European
Ingredients: 1.5 lbs chicken thighs; 3 tbsp olive oil; 1.5 tsp smoked paprika; 4 minced garlic cloves; 12 oz peeled and sliced into 1-inch pieces carrots; 10 oz peeled and sliced into 1-inch pieces parsnips; 3 thyme sprigs; 1 tsp salt; 1/2 tsp black pepper

Golden chicken thighs with smoky paprika and tender root vegetables roasted to perfection.

Cuisine: European

Category: One Pot

Prep: 15 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

1.5 lbs chicken thighs
3 tbsp olive oil
1.5 tsp smoked paprika
4 minced garlic cloves
12 oz peeled and sliced into 1-inch pieces carrots
10 oz peeled and sliced into 1-inch pieces parsnips
3 thyme sprigs
1 tsp salt
1/2 tsp black pepper

Instructions

Step 1: Preheat oven to 425°F. Pat chicken thighs dry with paper towels, then rub with 2 tbsp olive oil, 1 tsp smoked paprika, salt, and pepper.
Step 2: Arrange chicken thighs skin-side up in a single layer in a baking dish. Scatter carrots, parsnips, and thyme around the chicken. Drizzle with remaining 1 tbsp olive oil and 1/2 tsp smoked paprika.
Step 3: Roast for 35 minutes until chicken reaches 165°F internally and vegetables are tender with golden edges, basting once halfway through.