Chicken with Smoked Paprika
Elevate your weeknight dinner routine with this flavorful and aromatic Chicken with Smoked Paprika recipe. Juicy, bone-in chicken thighs are perfectly seasoned with a bold mix of smoked paprika, garlic powder, and dried oregano, then seared to achieve a crispy golden skin. A splash of fresh lemon juice deglazes the pan, creating a tangy, savory sauce enhanced with chicken stock. Oven-baked to tender perfection in just under 40 minutes, this one-pan dish is as easy as it is impressive. Garnished with fresh parsley for a pop of color and served with your choice of sides—think roasted vegetables or a bed of rice—this smoky, zesty entrée is guaranteed to be a table favorite. Perfect for busy nights or casual entertaining, this recipe is a must-try for fans of bold, comforting flavors.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 cup Chicken stock
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, mix together the smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper.
Pat the chicken thighs dry with paper towels, then rub the spice mixture all over the chicken, ensuring it is evenly coated.
Heat olive oil in a large oven-safe skillet over medium-high heat.
Place the chicken thighs skin-side down in the skillet and sear for 4-5 minutes, or until the skin is golden brown and crispy. Flip the chicken and sear the other side for 2-3 minutes.
Remove the chicken from the skillet and set aside on a plate.
Lower the heat to medium and carefully pour in the lemon juice, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
Add the chicken stock and stir to combine.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over the top.
Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Carefully remove the skillet from the oven and let the chicken rest for 5 minutes.
Sprinkle with chopped fresh parsley before serving. Serve alongside your favorite side dishes, such as roasted vegetables or rice.
Nutrition Facts
Calories |
2293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.1 g | 222% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 3241 mg | 141% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 3.3 g | ||
| Protein | 178.2 g | 356% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2140 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
