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Smoked Paprika Baked Chicken Thighs
Smoked paprika is the star of the show in these easy to make, tender baked chicken thighs, You can adjust the seasonings to your liking as well! The dry rub is enough for two recipes.
Prep Time
15 mins
Cook Time
15 mins
Servings: 4
Calories: 677 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 8 chicken thighs bone in and skin on
- 1/3 cup olive oil
Smoked Paprika Dry Rub Ingredients
- 2 tablespoons smoked paprika
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1 teaspoon seasoning salt
- 1/2 teaspoon ancho chile powder
Instructions
- Preheat your oven to 375 °F
- Combine the ingredients for the dry rub and set aside.
- Take 2 - 2 1/2 tbsp of the dry rub and mix together with the olive oil.
- Place the chicken thighs in a large roaster, baking or braising pan in one layer.
- Brush the chicken thighs with the oil/spice mixture until they are well coated.
- Place the chicken in the pan into the oven uncovered.
- Bake for 45 minutes or until the chicken reaches a temperature of 185°F.
- Remove and serve.
Cup of Yum
Notes
- Nutritional values will vary
- Chicken thighs need to be cooked to at least 185°F for the proper texture. The higher the temperature, the more the meat fibers break down and the more tender chicken thighs are. They should always be cooked to between 185-200 °F for the very best texture!
Nutrition Information
Calories
677kcal
(34%)
Carbohydrates
5g
(2%)
Protein
38g
(76%)
Fat
56g
(86%)
Saturated Fat
13g
(65%)
Cholesterol
221mg
(74%)
Sodium
765mg
(32%)
Potassium
600mg
(17%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
2812IU
(56%)
Calcium
34mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 677
% Daily Value*
| Calories | 677kcal | 34% |
| Carbohydrates | 5g | 2% |
| Protein | 38g | 76% |
| Fat | 56g | 86% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 221mg | 74% |
| Sodium | 765mg | 32% |
| Potassium | 600mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 2812IU | 56% |
| Calcium | 34mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.