Crispy Smoked Paprika Chicken Recipe
User Reviews
4.3
Crispy Smoked Paprika Chicken Recipe
Description
The Crispy Smoked Paprika Chicken Recipe uses 8 to 10 small bone-in chicken thighs seasoned with a blend of kosher salt, smoked paprika, garlic powder, and freshly ground black pepper. The chicken is placed skin side down initially on a wire rack to promote even cooking and crisping. After sprinkling half of the spice mixture, the chicken is turned skin side up, drizzled with olive oil, and the remaining spices are added to the skin. Roasting at 400°F for about 50 minutes allows the skin to develop a crisp, golden crust while the interior remains juicy and flavorful.
The smoked paprika provides a mild smoky depth, complementing the subtle heat from garlic powder and black pepper. The olive oil aids in browning and crisping the skin, enhancing the texture contrast. Resting the chicken for 10 minutes after baking helps the juices redistribute for moist meat.
This chicken works well as a main course served alongside vegetables, salads, or grains. The crispy skin and balanced seasoning make it a flexible option for casual dinners without complex preparation or unfamiliar ingredients.
Ingredients
- 8-10 chicken thighs about 3 pounds, small, bone-in
- 1 ½ teaspoon kosher salt
- ¾ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ½ teaspoon black pepper freshly ground
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and place a wire rack over it. Place the chicken skin side down on the rack. Stir the spices together in a small bowl and then sprinkle half of the spices over the chicken. Turn the chicken over, skin side up, and drizzle with the oil and sprinkle the skin with the remaining spices.
- Place the chicken in the center of the oven and roast for about 50 minutes or until the skin is crisp and golden and the chicken is cooked through. Allow the chicken to rest for 10 minutes before serving.
- Lightly adapted from The Weeknight Dinner Cookbook