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Baked Paprika Chicken Thighs - Easy, Juicy, and Full of Flavor

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Bone-in, skin-on chicken thighs (6–8 pieces) – About 2 to 2.5 pounds.
  • Sweet paprika – For color and mild sweetness.
  • Smoked paprika – Adds a subtle smoky note; use more if you like it smoky.
  • Garlic powder – Even flavor without burning.
  • Onion powder – Adds savory depth.
  • Dried oregano – Earthy, herbal lift.
  • Ground black pepper – Freshly ground is best.
  • Kosher salt – Essential for seasoning and juiciness.
  • Olive oil – Helps with browning and carries the spices.
  • Lemon – Zest and juice for brightness.
  • Optional: pinch of cayenne or red pepper flakes – For heat.
  • Optional: fresh parsley – For garnish.

Method
 

  1. Preheat the oven to 425°F (220°C). High heat gives you crisp skin and juicy meat. Line a sheet pan with foil or parchment for easy cleanup. Set a wire rack on top if you have one.
  2. Pat the chicken dry. Use paper towels to remove moisture from the skin. Dry skin equals better browning.
  3. Mix the spice rub. In a small bowl, combine 2 teaspoons sweet paprika, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1.5 teaspoons kosher salt, and 1/2 teaspoon black pepper. Add a pinch of cayenne if you want heat. Stir in 2 tablespoons olive oil, the zest of 1/2 lemon, and 1 teaspoon lemon juice to form a paste.
  4. Season the chicken. Loosen the skin slightly with your fingers. Rub about half the paste under the skin and the rest over the top and bottom of each thigh. This flavors the meat deeply and helps crisp the skin.
  5. Arrange on the pan. Place thighs skin-side up on the rack or lined sheet, spacing them out so air can circulate. Don’t crowd the pan.
  6. Bake. Roast for 30–40 minutes, depending on size, until the thickest part reaches 175–185°F (80–85°C). Thighs taste best a little higher than the standard 165°F because the connective tissue melts and the meat turns silky.
  7. Optional broil. If the skin isn’t as crisp as you’d like, broil for 1–3 minutes. Watch closely to avoid burning.
  8. Rest and finish. Let the chicken rest for 5 minutes. Squeeze a little extra lemon juice over the top and sprinkle with chopped parsley. Serve hot.