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 developed and reviewed.

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, 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 "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 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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