Oven-Roasted Paprika Chicken Thighs with Garlic and Herbs

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.

Tender chicken thighs roasted with smoky paprika, fresh garlic, and a medley of herbs to create a simple yet savory main course. This Super Bowl recipe, ready in about 50 minutes, pairs bone-in, skin-on chicken thighs, smoked paprika, and garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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 6 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, combine 2 teaspoons smoked paprika, 5 minced garlic cloves, 1 tablespoon fresh thyme leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  2. Step 2: Pat dry 6 bone-in, skin-on chicken thighs with paper towels, then rub 3 tablespoons olive oil evenly over the chicken pieces.
  3. Step 3: Massage the spice and herb mixture all over the chicken thighs, ensuring even coating under the skin where possible.
  4. Step 4: Arrange the chicken thighs skin side up on a rimmed baking sheet lined with foil or parchment.
  5. Step 5: Roast in the oven for 35-40 minutes until the skin is crisp and the internal temperature reaches 165°F.
  6. Step 6: Let rest for 5 minutes before serving to retain juices.

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