Roasted Chicken Thighs Paprika (Printable)

Tender chicken thighs roasted with smoked paprika and garlic alongside colorful vegetables.

# Ingredient List:

→ Poultry

01 - 8 bone-in, skin-on chicken thighs

→ Vegetables

02 - 1 large red bell pepper, sliced
03 - 1 large yellow bell pepper, sliced
04 - 1 large red onion, sliced
05 - 2 medium Yukon Gold potatoes, cut into 1-inch chunks
06 - 4 garlic cloves, minced

→ Seasonings & Herbs

07 - 2 teaspoons smoked paprika
08 - 1 teaspoon sweet paprika
09 - 1/2 teaspoon ground cumin
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon chili flakes (optional)
12 - 1 teaspoon sea salt
13 - 1/2 teaspoon black pepper

→ Liquids & Fats

14 - 3 tablespoons olive oil
15 - Juice of 1/2 lemon

→ Garnish

16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges, for serving

# Steps:

01 - Preheat the oven to 425°F.
02 - Combine olive oil, smoked paprika, sweet paprika, ground cumin, dried oregano, chili flakes (if using), sea salt, black pepper, and minced garlic in a large bowl. Mix well.
03 - Add chicken thighs to the bowl and toss until fully coated with the spice mixture.
04 - Place sliced bell peppers, sliced onion, and potato chunks in a large roasting pan. Drizzle with olive oil and season lightly with salt and pepper.
05 - Nestle the seasoned chicken thighs skin side up on top of the vegetables. Squeeze lemon juice evenly over the entire dish.
06 - Roast in the preheated oven for 35 to 40 minutes, until chicken skin crisps and internal temperature reaches 165°F, and vegetables are tender.
07 - Remove from oven, sprinkle with fresh parsley, and serve with lemon wedges.

# Expert Advice:

01 -
  • Everything roasts on one pan, so cleanup takes about two minutes and you can pour a glass of wine while it cooks.
  • The chicken skin crisps up like crackling while the vegetables underneath turn sweet and jammy from the drippings.
  • You get all the smoky, garlicky flavor of chorizo without any sausage, which means it feels lighter but still completely satisfying.
02 -
  • Do not crowd the pan or the chicken will steam instead of roast, and you will lose that crispy skin you are after.
  • If your oven runs cool, bump the temperature to 450°F or the vegetables might turn soggy before the chicken crisps up.
  • Let the chicken rest on the vegetables for a few minutes after pulling it out, the juices will redistribute and everything will taste even better.
03 -
  • Pat the chicken thighs dry with paper towels before coating them, moisture is the enemy of crispy skin.
  • If you have time, let the spice-coated chicken sit in the fridge for an hour before roasting, the flavors will penetrate deeper and the skin will dry out even more for maximum crispness.
  • Save any leftover pan juices in a jar in the fridge, they make an incredible base for soups or a quick sauce for pasta the next day.

Go Back