Baked Paprika Chicken Thighs

Baked paprika chicken thighs are a simple yet flavorful dish, perfect for a lunch or dinner full of taste. Here’s the recipe to prepare them, with an Italian touch to make them even more special.

Ingredients

• 4 chicken thighs
• 2 tablespoons of sweet paprika
• 1 teaspoon of garlic powder
• 1 teaspoon of dried rosemary
• 1/2 teaspoon of chili powder (optional)
• Salt to taste
• Black pepper to taste
• Extra virgin olive oil
• 1 lemon (for serving)
• 2 sprigs of fresh rosemary (optional)

Preparation

1. Preheat the oven to 190 °C (375 °F).
2. Clean the chicken thighs, pat them dry with paper towels and remove any remaining feathers.
3. In a bowl, mix the paprika, garlic powder, dried rosemary, chili (if using), salt, and black pepper.
4. Rub the chicken thighs with the spice mix until they are evenly covered. For a more intense flavor, you can let the chicken marinate with the spices for about 30 minutes.
5. Arrange the chicken thighs on a baking tray lined with parchment paper and drizzle with a little extra virgin olive oil.
6. Bake the chicken thighs for about 40-45 minutes or until the skin becomes crispy and golden and the chicken is cooked through.
7. Halfway through cooking, you can turn the chicken thighs to ensure they brown evenly.
8. Check the doneness of the chicken by inserting a kitchen thermometer into the thickest part: the internal temperature should reach 74 °C (165 °F).
9. Once cooked, let the chicken rest for a few minutes before serving.
10. Serve the baked paprika chicken thighs with lemon wedges and fresh rosemary for garnish and to add a touch of freshness.

Curiosity

Paprika is a spice that is very loved in Hungarian cuisine, which includes famous dishes like goulash. Using paprika in baked chicken can bring a bit of Eastern Europe to the Italian table, combining the smoky taste of paprika with Mediterranean flavors like garlic and rosemary.

This dish pairs wonderfully with a side of baked potatoes or a fresh green salad. Bon appétit!