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
Scale
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
