This Grandma’s 3-Ingredient Smoked Paprika Chicken Thighs from tinsuf is proof that simple ingredients can create unforgettable flavor. Crispy skin, juicy meat, and a smoky paprika crust come together in one easy oven-roasted recipe that’s perfect for weeknight dinners, Sunday family meals, or meal prep.
Ingredients
8 bone-in, skin-on chicken thighs
3 tablespoons smoked paprika
2 teaspoons garlic powder
2 teaspoons kosher salt
Directions
Preheat the oven to 400°F (200°C) and line a rimmed baking sheet or roasting pan with aluminum foil. Pat the chicken thighs completely dry with paper towels to help the skin crisp during roasting. In a small bowl, combine the smoked paprika, garlic powder, and kosher salt. Arrange the chicken thighs skin-side up and evenly coat each piece with the seasoning mixture, pressing it gently onto the skin. Let the chicken rest at room temperature for 10–15 minutes while the seasoning penetrates the meat. Roast for 35–45 minutes, or until the skin is crisp, deeply golden, and the internal temperature reaches 175–185°F (80–85°C). For extra crispy skin, move the pan to the upper oven rack during the last 5 minutes of cooking. Remove from the oven, let the chicken rest for 5–10 minutes, then spoon the flavorful pan juices over the top before serving. Pair with roasted vegetables, mashed potatoes, buttered noodles, or a fresh green salad.