Paleo Paprika Chicken
Elevate your dinner table with this irresistible Paleo Paprika Chicken, a dish that combines bold flavors and wholesome ingredients in a hassle-free recipe. Juicy chicken thighs are coated in a smoky blend of paprika, garlic powder, and cayenne pepper, then roasted to perfection for a crispy, golden exterior. A squeeze of fresh lemon juice adds a bright, zesty touch, while a sprinkle of chopped parsley finishes the dish with vibrant color and herbaceous flavor. Ready in just 50 minutes, this one-dish wonder is gluten-free, dairy-free, and perfect for anyone following a Paleo lifestyle. Pair it with roasted vegetables or a crisp green salad for a nutrient-packed, satisfying meal that’s as easy to prepare as it is delicious.
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Recipe Information
Ingredients
- 8 pieces chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole (juiced) lemon
- 2 tablespoons (chopped) fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, mix together the paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Pat the chicken thighs dry with paper towels to ensure crispy skin when cooked.
Rub the olive oil all over the chicken thighs.
Evenly coat each chicken thigh with the spice mix, pressing gently to help the spices adhere.
Place the seasoned chicken thighs in a baking dish, skin-side up to allow the skin to crisp while baking.
Squeeze the juice of one lemon over the chicken thighs for extra flavor and moisture.
Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of at least 165°F (75°C).
Remove the chicken from the oven and let it rest for about 5 minutes.
Sprinkle the chopped fresh parsley over the top before serving for a touch of color and freshness.
Serve the Paleo Paprika Chicken with your choice of Paleo-friendly sides, such as roasted vegetables or a fresh green salad.
Nutrition Facts
Calories |
2843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.3 g | 208% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 3364 mg | 146% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 3.2 g | ||
| Protein | 315.8 g | 632% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 210 mg | 16% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3410 mg | 73% | |
*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.
