Baked Paprika Chicken Thighs (Bone In)
These Baked Paprika Chicken Thighs are so crispy and juicy that you'll want to make them this way all the time! Seasoned to perfection, they only take a handful of pantry ingredients to put together. It's the perfect hands-off main dish to make on a busy weeknight.
Servings: 8 people
Ingredients
- 1 teaspoon dried oregano
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground coriander
- ½ teaspoon cumin
- Salt and black pepper
- 8 chicken thighs with skin
- 1 tablespoon olive oil
Instructions
- Preheat oven to 425 F degrees. Line a baking sheet with aluminum foil and on top of it with parchment paper. Then, place a cooling rack on top of the preparing baking sheet. Set aside.
- In a small bowl add dried oregano, paprika, garlic powder, coriander, cumin, salt and black pepper. Mix well. Set aside.
- Place the chicken thighs on a cutting board. Use a kitchen shears to trim any excess skin. Then, pat them dry with paper towels to draw out moisture.
- In a large bowl, place the chicken thighs, and drizzle olive oil all over them.
- Sprinkle the spices on the chicken thighs and use your hands or tongs to spread the spices into the chicken.
- Place the chicken thighs in a single layer on the prepared baking sheet.
- Bake for about 30-40 minutes or until they reach the internal temperature of 160ºF (use a meat thermometer for that).
- Remove the chicken from the oven and let the chicken rest for 5 minutes before serving.
Video
Notes
- To store: You can store cooked chicken thighs for up to 4 days in the fridge in an airtight container.
- To reheat: Reheat the chicken thighs in the microwave. You can also use a toaster oven to keep the skin crispy.
- To freeze: You can freeze cooked chicken thighs for up to 4 months in freezer-safe bags
Nutrition
Serving: 18 | Calories: 320kcal | Carbohydrates: 1g | Protein: 40g | Fat: 16g | Cholesterol: 228mg | Sodium: 594mg | Potassium: 499mg | Fiber: 1g