Paprika Baked Chicken Thighs Recipe

In the realm of weeknight dinners, there are those recipes that become instant classics, the ones you find yourself turning to time and time again because they’re easy, delicious, and please even the pickiest eaters. Paprika Baked Chicken Thighs have become just that in our household. I remember the first time I made this dish; it was a busy Tuesday evening, and I needed something quick and satisfying. The aroma that filled the kitchen as the chicken baked, infused with the smoky sweetness of paprika, was simply irresistible. My family, usually a tough crowd when it comes to trying new things, devoured every last piece. The chicken was incredibly juicy and tender, with a beautiful, flavorful crust thanks to the paprika and simple seasonings. Since then, Paprika Baked Chicken Thighs have become a regular on our dinner rotation. It’s versatile enough to pair with a variety of sides, and the prep time is minimal, making it perfect for busy weeknights or even a relaxed weekend meal. If you’re looking for a foolproof chicken recipe that delivers big on flavor with minimal effort, look no further. This recipe is a guaranteed winner.

Ingredients for Paprika Baked Chicken Thighs

The beauty of Paprika Baked Chicken Thighs lies in its simplicity. You don’t need a long list of exotic ingredients to create a dish bursting with flavor. Here’s what you’ll need to make this delicious meal:

• Chicken Thighs: 8 bone-in, skin-on chicken thighs (approximately 2-2.5 pounds). Bone-in, skin-on thighs are recommended for maximum flavor and juiciness. The bone helps to keep the chicken moist during baking, and the skin crisps up beautifully, adding texture and flavor. You can also use boneless, skinless thighs if preferred, but the cooking time may need to be slightly adjusted, and the result might be slightly less juicy.
• Paprika: 2 tablespoons of paprika. The star of the show! For the best flavor, use a good quality paprika. There are different types of paprika available, each offering a unique flavor profile:
  • Sweet Paprika: This is the most common type and provides a mild, slightly sweet, and fruity flavor. It adds a beautiful red color to the chicken and is perfect for everyday cooking.
  • Smoked Paprika (Pimentón): This paprika is smoked over oak wood, giving it a deep, smoky flavor that adds complexity and depth to the dish. Using smoked paprika will result in a more robust and savory chicken.
  • Hot Paprika: If you like a bit of heat, you can use hot paprika. Start with a smaller amount and adjust to your taste. You can also combine sweet and hot paprika for a balanced flavor with a touch of spice.
  • Hungarian Paprika: Often considered the highest quality paprika, Hungarian paprika comes in a range of heat levels from sweet to pungent. It’s known for its vibrant color and rich flavor.
    For this recipe, sweet or smoked paprika are excellent choices. You can even use a combination of both for a more nuanced flavor.
• Garlic Powder: 2 teaspoons of garlic powder. Garlic powder adds a savory depth and umami flavor to the chicken. It’s a convenient way to incorporate garlic flavor without the need for fresh garlic.
• Onion Powder: 2 teaspoons of onion powder. Similar to garlic powder, onion powder contributes to the savory base of the seasoning blend and enhances the overall flavor profile.
• Dried Oregano: 1 teaspoon of dried oregano. Oregano adds a warm, slightly peppery, and aromatic note that complements the paprika and other seasonings beautifully. It provides a touch of Mediterranean flavor.
• Dried Thyme: 1 teaspoon of dried thyme. Thyme offers a slightly earthy, minty, and lemony flavor that pairs well with chicken and paprika. It adds a subtle herbal complexity to the dish.
• Salt: 1 teaspoon of salt, or to taste. Salt is essential for enhancing the flavors of all the other ingredients. Adjust the amount of salt to your preference. Kosher salt or sea salt are recommended for their pure flavor.
• Black Pepper: 1 teaspoon of black pepper, or to taste. Freshly ground black pepper adds a pungent and slightly spicy kick that balances the sweetness of the paprika and complements the other seasonings. Adjust the amount to your liking.
• Olive Oil: 2 tablespoons of olive oil. Olive oil helps to bind the seasonings to the chicken, promotes even browning, and adds a touch of richness and moisture. You can also use other cooking oils with a neutral flavor, such as vegetable oil or avocado oil, if you prefer.
• Optional: Lemon wedges for serving. A squeeze of fresh lemon juice brightens up the dish and adds a zesty finish. Lemon wedges are a refreshing and flavorful garnish.

Instructions for Perfect Paprika Baked Chicken Thighs

Making Paprika Baked Chicken Thighs is incredibly straightforward. Follow these simple steps for perfectly cooked and flavorful chicken every time:

1. Preheat your oven to 400°F (200°C). Preheating the oven to the correct temperature is crucial for ensuring that the chicken cooks evenly and the skin crisps up properly. Make sure your oven is fully preheated before placing the chicken inside.
2. Prepare the chicken thighs. Pat the chicken thighs dry with paper towels. This step is important for achieving crispy skin. Excess moisture on the skin will steam the chicken rather than allow it to crisp up in the oven.
3. Make the seasoning blend. In a small bowl, combine the paprika, garlic powder, onion powder, dried oregano, dried thyme, salt, and black pepper. Whisk together until well combined. This ensures that the seasonings are evenly distributed.
4. Season the chicken. Place the chicken thighs in a large bowl. Drizzle with olive oil and toss to coat evenly. This helps the seasoning adhere to the chicken and adds moisture. Sprinkle the seasoning blend over the chicken thighs, ensuring that each piece is generously coated on all sides. Use your hands to rub the seasoning into the chicken, ensuring even distribution and maximum flavor penetration. Don’t forget to season under the skin if using skin-on thighs for extra flavor.
5. Arrange the chicken in a baking dish. Place the seasoned chicken thighs in a single layer in a baking dish. Choose a baking dish that is large enough to hold the chicken in a single layer without overcrowding. Overcrowding can lead to steaming instead of baking and prevent the chicken from browning and crisping properly. A 9×13 inch baking dish is usually a good size for 8 chicken thighs.
6. Bake the chicken. Bake in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C). The baking time will vary depending on the size and thickness of the chicken thighs and your oven. Use a meat thermometer to ensure that the chicken is cooked through to a safe internal temperature of 165°F (74°C) when inserted into the thickest part of the thigh, avoiding the bone. For bone-in, skin-on thighs, baking for 35-40 minutes is generally sufficient. Boneless, skinless thighs might cook faster, so check them after about 25-30 minutes.
7. Optional: Broil for crispy skin. For extra crispy skin, you can broil the chicken for the last 2-3 minutes of cooking. Turn the oven to broil (high setting) and broil the chicken for 2-3 minutes, watching carefully to prevent burning. Broiling adds a final touch of crispness and browning to the skin.
8. Rest before serving. Remove the chicken from the oven and let it rest for 5-10 minutes before serving. Resting allows the juices to redistribute throughout the chicken, resulting in more tender and flavorful meat. Cover the baking dish loosely with foil while the chicken rests to keep it warm.
9. Serve and enjoy. Serve the Paprika Baked Chicken Thighs hot, garnished with lemon wedges if desired. They are delicious served with a variety of side dishes.

Nutrition Facts for Paprika Baked Chicken Thighs

(Estimated, per serving, based on 4 servings from the recipe)

• Servings: 4
• Calories per serving: Approximately 450-550 calories (This is an estimate and can vary based on the size of the chicken thighs, the amount of skin consumed, and the type of oil used.)

Detailed Breakdown (Approximate):

• Protein: 40-50 grams
• Fat: 25-35 grams (depending on skin consumption and thigh size)
  • Saturated Fat: 7-10 grams
  • Monounsaturated Fat: 12-15 grams
  • Polyunsaturated Fat: 3-5 grams
• Cholesterol: 200-250 mg
• Sodium: 400-500 mg (depending on salt added)
• Carbohydrates: 2-3 grams (primarily from seasonings)
  • Fiber: Less than 1 gram
  • Sugar: Less than 1 gram

Important Notes:

• These are estimated nutrition facts and can vary. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.
• The calorie count is significantly influenced by whether you eat the chicken skin. Removing the skin will significantly reduce the fat and calorie content.
• The sodium content can be adjusted by using less salt or salt-free seasonings.
• This recipe is a good source of protein and healthy fats, but it’s important to balance it with a variety of vegetables and whole grains for a complete and healthy meal.

Preparation Time for Paprika Baked Chicken Thighs

Paprika Baked Chicken Thighs are a fantastic choice for busy weeknights because they require minimal preparation time.

• Prep Time: 10-15 minutes
  • This includes patting the chicken thighs dry.
  • Mixing the seasoning blend.
  • Seasoning the chicken with olive oil and the spice mixture.
  • Arranging the chicken in the baking dish.
• Cook Time: 35-40 minutes
  • Baking in the oven at 400°F (200°C).
  • Optional broiling for the last 2-3 minutes.
• Rest Time: 5-10 minutes
  • Allowing the chicken to rest after baking.
• Total Time: Approximately 50-65 minutes

From start to finish, you can have delicious, flavorful Paprika Baked Chicken Thighs on the table in about an hour, making it a perfect weeknight meal solution. Most of the time is hands-off baking time, allowing you to prepare side dishes or attend to other tasks while the chicken cooks.

How to Serve Paprika Baked Chicken Thighs

Paprika Baked Chicken Thighs are incredibly versatile and pair well with a wide variety of side dishes. Here are some delicious serving suggestions to create a complete and satisfying meal:

Vegetable Sides:

• Roasted Vegetables: Roasted vegetables are a classic and healthy pairing for baked chicken. Consider roasting:
  • Root Vegetables: Carrots, potatoes, sweet potatoes, parsnips, and beets roast beautifully and offer a sweet and earthy complement to the paprika chicken. Toss them with olive oil, salt, pepper, and herbs like rosemary or thyme before roasting alongside the chicken or separately.
  • Broccoli or Brussels Sprouts: These cruciferous vegetables become tender and slightly caramelized when roasted, offering a slightly bitter and nutty counterpoint to the richness of the chicken.
  • Asparagus or Green Beans: These lighter green vegetables roast quickly and provide a fresh and vibrant side dish.
  • Bell Peppers and Onions: Roasted bell peppers and onions become sweet and tender, adding color and flavor to the meal.
• Steamed or Sautéed Greens: For a lighter and quicker side, consider steamed or sautéed greens:
  • Spinach or Kale: Quickly sautéed spinach or kale with garlic and a squeeze of lemon juice is a healthy and flavorful option.
  • Collard Greens or Mustard Greens: These heartier greens can be steamed or braised for a more substantial side dish.
• Corn on the Cob or Creamed Corn: If you’re looking for a sweeter side, corn on the cob or creamed corn are delicious choices, especially during the summer months.

Starchy Sides:

• Mashed Potatoes: Creamy mashed potatoes are a comforting and classic pairing with baked chicken. You can make traditional mashed potatoes or try variations like garlic mashed potatoes, roasted garlic mashed potatoes, or mashed sweet potatoes.
• Rice or Quinoa: Serve the chicken over fluffy white rice, brown rice, or quinoa to soak up the flavorful pan juices. Consider adding herbs or lemon zest to the rice or quinoa for extra flavor.
• Pasta: Buttered noodles, pasta with pesto, or a simple pasta salad are all great options to serve alongside paprika chicken.
• Roasted Potatoes: If you’re not roasting other vegetables, roasted potatoes are always a welcome side dish. You can roast them with herbs, garlic, or even paprika for extra flavor.
• Polenta or Grits: Creamy polenta or grits provide a comforting and slightly rustic side dish that pairs well with the savory chicken.

Salads:

• Green Salad: A simple green salad with a vinaigrette dressing provides a fresh and light counterpoint to the richness of the chicken. Add vegetables like cucumbers, tomatoes, and carrots to your salad.
• Potato Salad or Pasta Salad: For a heartier salad option, potato salad or pasta salad can be a great choice, especially for a casual meal or picnic.
• Mediterranean Salad: A Mediterranean-style salad with cucumbers, tomatoes, olives, feta cheese, and a lemon-herb dressing complements the paprika flavors beautifully.

Other Sides:

• Bread: Serve with crusty bread or dinner rolls to soak up the delicious pan juices.
• Sauces: While the chicken is flavorful on its own, you can serve it with sauces like:
  • Garlic Aioli: A creamy garlic aioli adds richness and flavor.
  • Lemon Herb Sauce: A bright and zesty lemon herb sauce complements the paprika chicken.
  • Chipotle Mayo: For a touch of smoky heat, chipotle mayo is a great option.

Additional Tips for Perfect Paprika Baked Chicken Thighs

To ensure your Paprika Baked Chicken Thighs are always a success, here are five helpful tips:

1. Marinate for Deeper Flavor: For even more intense flavor, consider marinating the chicken thighs in the paprika seasoning blend for at least 30 minutes, or up to overnight in the refrigerator. Marinating allows the flavors to penetrate the chicken, resulting in a more flavorful and tender final product.
2. Don’t Overcrowd the Pan: Ensure that the chicken thighs are arranged in a single layer in the baking dish without overcrowding. Overcrowding can lead to steaming instead of baking, preventing the chicken from browning and crisping properly. If necessary, use two baking dishes or bake in batches.
3. Use a Meat Thermometer: Always use a meat thermometer to check the internal temperature of the chicken. Chicken thighs are safe to eat when the internal temperature reaches 165°F (74°C) when inserted into the thickest part of the thigh, avoiding the bone. This ensures that the chicken is cooked through and safe to eat, while also preventing overcooking and dryness.
4. Adjust Seasoning to Taste: Taste the seasoning blend before applying it to the chicken and adjust the salt, pepper, or paprika to your liking. If you prefer a spicier dish, add a pinch of cayenne pepper or hot paprika. If you prefer a milder flavor, use sweet paprika and reduce the amount of black pepper.
5. Save the Pan Juices: Don’t discard the flavorful pan juices after baking. These juices are packed with flavor and can be drizzled over the chicken and side dishes for extra moisture and taste. You can also use them as a base for a simple pan sauce by deglazing the pan with a little chicken broth or white wine and simmering until slightly thickened.

Frequently Asked Questions (FAQ) about Paprika Baked Chicken Thighs

Here are some common questions people have about making Paprika Baked Chicken Thighs:

Q1: Can I use boneless, skinless chicken thighs instead of bone-in, skin-on?

A1: Yes, you can use boneless, skinless chicken thighs. However, bone-in, skin-on thighs are recommended for the best flavor and juiciness. Boneless, skinless thighs tend to cook faster and can dry out more easily. If using boneless, skinless thighs, reduce the baking time to approximately 25-30 minutes and be sure to check for doneness using a meat thermometer. They may also not get as crispy as skin-on thighs.

Q2: Can I use chicken breasts instead of chicken thighs?

A2: Yes, you can use chicken breasts, but again, thighs are generally more forgiving and flavorful for baking. Chicken breasts tend to be leaner and can become dry if overcooked. If using chicken breasts, reduce the baking time significantly, as they cook much faster than thighs. Bake boneless, skinless chicken breasts for about 20-25 minutes, or until they reach an internal temperature of 165°F (74°C). Consider pounding the chicken breasts to an even thickness to ensure even cooking and prevent them from drying out.

Q3: What type of paprika is best for this recipe?

A3: Sweet paprika is a great all-purpose choice for this recipe and provides a mild, slightly sweet flavor and vibrant color. Smoked paprika (pimentón) adds a delicious smoky depth that is also excellent. You can even use a combination of sweet and smoked paprika for a more complex flavor. Hot paprika can be used if you prefer a spicier dish, but use it sparingly at first and adjust to your taste. Hungarian paprika is also a high-quality option with a rich flavor.

Q4: How do I store leftovers and reheat Paprika Baked Chicken Thighs?

A4: Store leftover Paprika Baked Chicken Thighs in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can bake them in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also reheat them in the microwave, but they may not be as crispy. To help retain moisture when reheating in the oven, you can add a tablespoon or two of chicken broth or water to the baking dish and cover it loosely with foil.

Q5: Can I freeze Paprika Baked Chicken Thighs?

A5: Yes, you can freeze Paprika Baked Chicken Thighs. Allow the chicken to cool completely, then wrap each thigh individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2-3 months. To reheat from frozen, thaw in the refrigerator overnight or in the microwave. Then, reheat as described above in the oven or microwave. Freezing may slightly alter the texture of the skin, making it less crispy upon reheating.

Enjoy making and savoring this incredibly flavorful and easy Paprika Baked Chicken Thighs recipe! It’s sure to become a family favorite in your home, just as it has in mine.

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