Sheet Pan Spiced Nashville Hot Chicken Thighs

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

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 coated in a spicy Nashville-style hot chicken rub, oven-roasted on a sheet pan for an easy yet flavorful meal. This American Southern-inspired chicken recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, smoked paprika, cayenne pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 40 min Serves 6 American Southern cuisine 420 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
2 tbsp smoked paprika
1 tbsp cayenne pepper
1 tbsp brown sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
2 tbsp vegetable oil
3 tbsp unsalted butter
1/4 cup hot sauce
for garnish pickle slices
6 white bread slices

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Instructions

Step 1: Preheat oven to 425°F and line a large sheet pan with foil. In a small bowl, combine 2 tbsp smoked paprika, 1 tbsp cayenne pepper, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper to create the spice rub.
Step 2: Pat dry 6 bone-in, skin-on chicken thighs and rub evenly with 2 tbsp vegetable oil, then coat thoroughly with the spice rub. Arrange the thighs skin-side up on the sheet pan.
Step 3: Roast chicken in the preheated oven for 35-40 minutes until the skin is crisp and an internal temperature of 165°F is reached. Meanwhile, melt 3 tbsp unsalted butter in a small saucepan over medium heat. Stir in 1/4 cup hot sauce and remove from heat once combined and fragrant.
Step 4: When chicken is done, brush the spicy butter sauce generously over each thigh. Serve on toasted 6 slices of white bread with pickle slices on top for a classic Nashville hot chicken experience.