Easy Oven Chicken Thigh Recipe with Paprika & Rosemary
These easy oven chicken thighs are rubbed with a heady dose of garlic, studded with rosemary, and thoroughly coated with both smoked and sweet paprika. It’s a recipe we have on repeat, especially during the colder months.
Equipment
- 10" cast iron skillet
Ingredients
- 2 1/2 pounds chicken thighs bone in, skin on (about 6 thighs)
- 10 garlic cloves finely chopped
- 6 sprigs rosemary
- 1 tablespoon smoked paprika
- 1 tablespoon sweet paprika
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat the oven to 450 °F. Place 5-6 chicken thighs skin side up in a 10″ cast iron skillet, or similar dish that can handle a hot oven. Pat the chicken dry with a paper towel. Using a sharp knife, score the chicken thighs through the skin all the way to the bone in two places, across the width of the thigh.
- Chop up garlic, divide evenly between the thighs, and press into the slits you’ve made in the chicken.
- Slide a sprig of fresh rosemary under the skin of the thigh, between the two slits.
- Generously season the chicken thighs with salt and pepper on the tops and bottoms of the thighs.
- Sprinkle about 1 tablespoon each smoked and sweet paprika evenly over the tops of the chicken thighs.
- Drizzle about 2 tablespoons of extra virgin olive oil evenly over the top of the chicken thighs. Place in a preheated oven and bake for 45 minutes. Watch the chicken carefully towards the end of the bake time to ensure the skin isn’t burning. If it’s getting too dark, cover it loosely with foil. Serve with mashed potatoes, polenta, or buttered noodles.
Video
Nutrition
Serving: 1thighCalories: 706kcalCarbohydrates: 5gProtein: 47gFat: 55gSaturated Fat: 14gPolyunsaturated Fat: 11gMonounsaturated Fat: 25gTrans Fat: 1gCholesterol: 278mgSodium: 804mgPotassium: 699mgFiber: 2gSugar: 1gVitamin A: 1953IUVitamin C: 2mgCalcium: 49mgIron: 3mg
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