Oven-Baked Chicken Thighs with Garlic and Smoked Paprika

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs roasted low and slow in the oven with a smoky garlic seasoning and crisped skin. This American-inspired chicken recipe (low carb, gluten free), ready in about 80 minutes, pairs bone-in chicken thighs, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 70 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 250°F (120°C). Trim any excess fat from 6 bone-in chicken thighs and pat dry with paper towels.
  2. Step 2: In a small bowl, combine 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub this mixture evenly over each chicken thigh.
  3. Step 3: Arrange the seasoned chicken thighs skin-side up on a wire rack set over a baking sheet. Bake in the preheated oven for 60 minutes until the internal temperature reaches 165°F (74°C) and skin is crisp.
  4. Step 4: For extra crispiness, increase the oven temperature to 425°F (220°C) and roast for an additional 10 minutes, watching closely to prevent burning. Let rest 5 minutes before serving.

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