Oven-Roasted Chicken Thighs with Smoky Paprika and Garlic

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 drafted and published.

Juicy chicken thighs roasted to golden perfection with a smoky paprika and garlic rub, perfect for a comforting dinner. This Mediterranean-inspired street-food recipe, ready in about 50 minutes, pairs bone-in, skin-on chicken thighs, smoked paprika, garlic powder 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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: 40 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). In a small bowl, combine 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 1/2 tsp salt, and 1 tsp black pepper.
  2. Step 2: Pat dry 6 bone-in, skin-on chicken thighs with paper towels. Rub the chicken all over with 2 tbsp olive oil, then evenly coat each thigh with the spice mixture.
  3. Step 3: Arrange the chicken thighs skin-side up on a baking sheet lined with foil or parchment paper, spacing them apart.
  4. Step 4: Roast in the preheated oven for 35-40 minutes until the skin is crispy and an internal temperature of 165°F (74°C) is reached.
  5. Step 5: Remove from oven and let rest 5 minutes. Garnish with 2 tbsp chopped fresh parsley before serving.

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