Pan-Roasted Chicken with North Omaha-Inspired Soul Spice Rub

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Juicy pan-roasted chicken thighs seasoned with a vibrant blend of spices inspired by North Omaha’s rich soul food heritage, served with a side of sautéed greens. This african-inspired chicken ready in about 45 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 420 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.

Ingredients

• 4 pieces bone-in, skin-on chicken thighs
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1 tsp brown sugar
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 6 cups, chopped collard greens
• 3 cloves minced garlic
• 1/4 tsp red pepper flakes
• 1 tbsp apple cider vinegar

Instructions

1. Step 1: Preheat your oven to 400°F. In a small bowl, combine 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1 tsp black pepper, 1 1/2 tsp salt, and 1 tsp brown sugar to create the spice rub. Pat dry 4 bone-in, skin-on chicken thighs and rub them evenly with the spice mixture.
2. Step 2: Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden and crispy. Flip the thighs and transfer the skillet to the oven. Roast for 15-18 minutes, or until the internal temperature reaches 165°F.
3. Step 3: While the chicken roasts, heat another 1 tbsp olive oil in a separate large skillet over medium heat. Add 3 cloves minced garlic and 1/4 tsp red pepper flakes, sautéing for about 30 seconds until fragrant.
4. Step 4: Add 6 cups chopped collard greens to the skillet and sauté for 5-7 minutes until wilted but still vibrant. Stir in 1 tbsp apple cider vinegar and cook for another 1 minute. Season with salt and pepper to taste.
5. Step 5: Serve the pan-roasted chicken thighs atop the sautéed collard greens, spooning any pan juices from the chicken over the top.