Easy Oven Chicken Thigh Recipe with Paprika & Rosemary Recipe
If you’ve been searching for a dish that’s both incredibly flavorful and fuss-free, this Easy Oven Chicken Thigh Recipe with Paprika & Rosemary is a total game-changer. Juicy, tender chicken thighs baked to perfection with a fragrant blend of smoky paprika and fresh rosemary create an irresistible combination that fills your kitchen with mouthwatering aromas. The secret lies in scoring the skin and layering in garlic and rosemary for bursts of flavor in every bite, making it a perfect meal for weeknights or Sunday dinners alike.
Ingredients You’ll Need
The magic of this recipe is all about the simple, quality ingredients that come together to deliver bold flavor and a crispy, golden finish. Each component plays a key role, from the smoky warmth of paprika to the fresh, piney notes of rosemary, making this dish truly unforgettable.
- 2 1/2 pounds chicken thighs, bone in and skin on: The star of the dish with rich flavor and juicy texture.
- 10 garlic cloves, finely chopped: Adds aromatic depth and a subtle zing beneath the crispy skin.
- 6 sprigs rosemary: Fresh herb that infuses the chicken with an earthy, fragrant note.
- 1 tablespoon smoked paprika: Provides a deep, smoky undertone that complements the chicken beautifully.
- 1 tablespoon sweet paprika: Balances the smokiness with a touch of sweetness and vibrant red color.
- 1 teaspoon sea salt: Enhances all the flavors and helps create a crispy skin.
- 1 teaspoon ground black pepper: Offers a gentle spicy kick and rounds out the seasoning.
- 2 tablespoons extra virgin olive oil: Helps baste the chicken for a succulent, perfectly roasted finish.
How to Make Easy Oven Chicken Thigh Recipe with Paprika & Rosemary
Step 1: Preheat and Prepare the Chicken
Start by heating your oven to 450 °F to ensure it’s hot and ready for roasting. Use a 10-inch cast iron skillet or another oven-safe dish that will hold onto the heat and help crisp that luscious skin. Pat your chicken thighs dry with paper towels for a golden, crispy result.
Step 2: Score and Stuff the Chicken
With a sharp knife, carefully score each chicken thigh through the skin twice across the width, reaching all the way to the bone. This is the trick to better flavor penetration and extra crispiness. Next, divide the finely chopped garlic evenly and press it into the slits, giving each bite a punch of savory goodness.
Step 3: Add Rosemary Under the Skin
Take a sprig of fresh rosemary and gently slide it under the skin of each chicken thigh, nestling it between your garlic-filled slits. This step infuses every bite with the aromatic earthiness that rosemary is famous for.
Step 4: Season Generously
Sprinkle sea salt and ground black pepper over both sides of the chicken thighs, ensuring each piece is well-seasoned to bring out the natural juices and complement the spice blend.
Step 5: Paprika and Olive Oil Finish
Sprinkle both smoked and sweet paprika evenly over the chicken thighs, coating that skin with a vibrant red dusting that will roast into a gorgeous crust. Drizzle 2 tablespoons of extra virgin olive oil on top to promote even roasting and keep the thighs juicy.
Step 6: Bake to Perfection
Place your skillets in the preheated oven and bake for 45 minutes. Keep a close eye near the end so the skin doesn’t burn. If it begins to darken too quickly, simply tent loosely with foil to slow down browning while the chicken finishes cooking beautifully.
How to Serve Easy Oven Chicken Thigh Recipe with Paprika & Rosemary
Garnishes
A sprinkle of fresh rosemary leaves right before serving adds a bright herbal note and an inviting pop of green that looks as delightful as it tastes. You could also add a squeeze of fresh lemon juice for a fresh, zesty contrast.
Side Dishes
This recipe shines alongside creamy mashed potatoes or soft buttered noodles that soak up every bit of that savory pan juice. For something lighter, serve with roasted seasonal vegetables or a crisp green salad for balance.
Creative Ways to Present
For a rustic, family-style presentation, serve the chicken right in the cast iron skillet with fresh rosemary sprigs scattered around. Alternatively, plate each chicken thigh individually with a dollop of herb butter on top to melt slowly as a finishing touch.
Make Ahead and Storage
Storing Leftovers
Let the chicken cool completely before transferring leftovers to an airtight container. Stored properly, the chicken will stay delicious for up to 3 days in the refrigerator while maintaining its moisture and flavor.
Freezing
You can freeze cooked chicken thighs for up to 2 months. Wrap each piece tightly in plastic wrap and foil or place them in a freezer-safe bag. Thaw overnight in the refrigerator before reheating for best results.
Reheating
To bring leftover chicken back to life, reheat gently in a 350 °F oven for about 15 minutes, uncovered, to refresh the skin’s crispiness. Avoid microwaving if possible to keep that perfect texture!
FAQs
Can I use boneless chicken thighs for this recipe?
Yes, but bone-in, skin-on thighs deliver the best flavor and texture. Boneless will cook faster and may not be as juicy, so reduce baking time accordingly and watch carefully to avoid drying out.
What can I substitute if I don’t have smoked paprika?
If smoked paprika isn’t available, regular sweet paprika will work fine; just add a small pinch of ground cumin or chipotle powder for a smoky note.
Do I need a cast iron skillet to make this?
No, any oven-safe dish will do, but cast iron helps retain and distribute heat evenly, leading to crispier skin and juicier meat. Alternatives include roasting pans or heavy baking dishes.
Can I prepare this recipe ahead of time?
Absolutely! You can score, season, and stuff the chicken up to 4 hours ahead, keeping it refrigerated until you’re ready to bake. This helps deepen the flavors and saves time on busy days.
Is this dish spicy?
This recipe has a mild to moderate warmth from the black pepper and paprika but is not overly spicy. You can adjust seasoning if you prefer it hotter by adding cayenne pepper or chili flakes.
Final Thoughts
This Easy Oven Chicken Thigh Recipe with Paprika & Rosemary is a beautifully straightforward way to bring bold, comforting flavors to your table without hours of prep. Whether for a cozy family dinner or impressing guests, this recipe never fails to deliver moist, flavorful chicken and a crispy skin you’ll crave again and again. Give it a try—you’ll be so glad you did!
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Easy Oven Chicken Thigh Recipe with Paprika & Rosemary Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
A simple and flavorful oven-baked chicken thigh recipe featuring the smoky warmth of paprika and the fresh aroma of rosemary. Perfectly crispy on the outside and juicy on the inside, this dish is easy to prepare and pairs wonderfully with mashed potatoes, polenta, or buttered noodles.
Ingredients
Chicken Thighs
- 2 1/2 pounds chicken thighs, bone-in, skin-on (about 6 thighs)
Seasoning
- 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: Set your oven to 450 °F (230 °C) to get it ready for a high-temperature bake that will crisp the chicken skin beautifully.
- Prepare Chicken Thighs: Place 5-6 chicken thighs skin-side up in a 10-inch cast iron skillet or an oven-safe dish. Pat them dry with paper towels to help the skin crisp.
- Score the Chicken: Using a sharp knife, make two deep cuts across the width of each chicken thigh, cutting through the skin all the way to the bone. This allows the flavors to penetrate deeply.
- Add Garlic: Evenly divide the finely chopped garlic and press it into the slits made in each chicken thigh for maximum flavor infusion.
- Insert Rosemary: Slide a sprig of fresh rosemary under the skin between the garlic-stuffed slits in each thigh to impart a fragrant herb aroma.
- Season: Generously sprinkle sea salt and ground black pepper on both the top and bottom sides of the thighs.
- Apply Paprika: Evenly dust each chicken thigh with 1 tablespoon of smoked paprika and 1 tablespoon of sweet paprika for a smoky, sweet color and flavor.
- Drizzle Olive Oil: Pour 2 tablespoons of extra virgin olive oil evenly over the chicken to promote browning and add richness.
- Bake: Place the skillet in the preheated oven and bake for 45 minutes. Monitor the chicken toward the end of cooking to prevent the skin from burning; cover loosely with foil if it darkens too quickly.
- Serve: Once cooked through and golden, remove from the oven and serve hot with your choice of mashed potatoes, polenta, or buttered noodles.
Notes
- Patting the chicken dry before scoring is important for getting crispy skin.
- Scoring the chicken allows garlic and rosemary flavors to deeply infuse the meat.
- If you don’t have cast iron, use any oven-safe baking dish that can withstand high heat.
- Adjust paprika quantities depending on your preferred level of smokiness and spice.
- Cover with foil if the skin starts to burn but the meat isn’t fully cooked yet.
- Let the chicken rest a few minutes before serving for juicier meat.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Oven Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh (approx. 150g)
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 110 mg
Keywords: oven baked chicken thighs, paprika chicken, rosemary chicken, easy chicken recipe, crispy chicken thighs
