Vintage Martin Guitar-Spiced Chicken Thighs

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

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.

Chicken thighs marinated in wood-smoked paprika and herbes de Provence, slow-roasted to golden perfection with a hint of oak-smoke aroma. This American-inspired chicken recipe, ready in about 160 minutes, pairs Chicken thighs, Smoked paprika, Herbes de Provence 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.

Prep: 120 min Cook: 40 min Serves 4 American cuisine 420 cal/serving

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Ingredients

8 pieces (1.2 kg) Chicken thighs
3 tbsp Smoked paprika
2 tsp Herbes de Provence
4 tbsp Olive oil
6 cloves, minced Garlic cloves
8 Fresh thyme sprigs
1 tbsp Olive oil

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

HENCKELS Statement Razor-Sharp 20-Piece Knife Set with Block, Chef Knife, Bread Knife, German Engineered Knife Informed by over 100 Years of Mastery, Natural
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Instructions

Step 1: Pat 1.2 kg chicken thighs dry with paper towels, then rub with 3 tbsp smoked paprika, 2 tsp herbes de Provence, 4 tbsp olive oil, and 6 minced garlic cloves. Let marinate for 2 hours at room temperature.
Step 2: Arrange chicken skin-side up in a roasting pan, scatter 8 fresh thyme sprigs around, and drizzle with 1 tbsp olive oil.
Step 3: Roast in a preheated 200°C oven for 40 minutes until skin is crisp and golden, basting once with pan juices after 20 minutes.
Step 4: Rest chicken for 10 minutes before serving to seal in juices, ensuring skin crackles when bitten.