Roasted Chicken Thighs Paprika

I was trying to recreate the smoky depth of a Spanish rice dish I'd had at a tiny bar in Seville, but I didn't have chorizo. What I did have were chicken thighs, a jar of smoked paprika, and a hunch that the spice itself could carry the whole thing. The kitchen filled with that deep, earthy aroma as the chicken roasted, and I realized I didn't miss the sausage at all.

The first time I made this for friends, I served it straight from the roasting pan, and everyone assumed I'd spent hours on it. One of them asked where I bought the chorizo, and I just smiled and said it was all smoke and mirrors. The potatoes were golden and sticky with paprika oil, the peppers had collapsed into sweet, caramelized ribbons, and the chicken skin crackled when you pressed a fork into it.

Ingredients

• 8 bone-in, skin-on chicken thighs: Dark meat stays tender and juicy under high heat, and the skin crisps up beautifully when you roast it fat side up.
• 1 large red bell pepper, sliced: Roasting brings out a natural sweetness that balances the smoky spices perfectly.
• 1 large yellow bell pepper, sliced: Adds color and a slightly milder flavor than the red, but either works fine.
• 1 large red onion, sliced: Red onions soften and caramelize without turning to mush, and they look prettier than yellow.
• 2 medium Yukon Gold potatoes, cut into 1-inch chunks: These hold their shape and get crispy edges while soaking up all the pan juices.
• 4 garlic cloves, minced: Fresh garlic mellows as it roasts and becomes sweet and sticky instead of sharp.
• 2 tsp smoked paprika: This is the soul of the dish, the ingredient that makes everyone think there's chorizo hiding somewhere.
• 1 tsp sweet paprika: Adds depth and a little color without extra smoke or heat.
• 1/2 tsp ground cumin: A warm, earthy note that makes the paprika taste more complex.
• 1 tsp dried oregano: Mediterranean and slightly bitter, it ties the spices to the vegetables.
• 1/2 tsp chili flakes (optional, for heat): I always add them, but you can skip them if you prefer things mild.
• 1 tsp sea salt: Seasons everything evenly and helps the chicken skin crisp up.
• 1/2 tsp black pepper: Just enough to add a little sharpness without overpowering the paprika.
• 3 tbsp olive oil: Coats the chicken and vegetables, helping the spices stick and everything roast evenly.
• Juice of 1/2 lemon: Brightens the whole dish and cuts through the richness of the chicken fat.
• 2 tbsp fresh parsley, chopped: A handful of green at the end makes everything look and taste fresher.
• Lemon wedges, to serve: Extra acidity at the table lets everyone adjust to their own taste.

Instructions

Preheat the oven:

Set it to 425°F (220°C) so it's fully heated by the time you're done prepping. A hot oven is what gives you crispy skin and caramelized edges on the vegetables.

Mix the spice paste:

In a large bowl, whisk together the olive oil, both paprikas, cumin, oregano, chili flakes, salt, pepper, and minced garlic until it looks like a thick, brick-red paste. This is where all the flavor lives.

Coat the chicken:

Add the chicken thighs to the bowl and use your hands to rub the spice mixture all over, getting under the skin if you can. The more coverage, the better the flavor.

Prep the vegetables:

Spread the sliced peppers, onions, and potato chunks across the bottom of a large roasting pan. Drizzle with a little olive oil and season lightly with salt and pepper so they don't taste bland next to the chicken.

Nestle the chicken on top:

Place the spice-coated thighs skin side up on top of the vegetables, spacing them out so air can circulate. Squeeze the lemon juice over everything in the pan.

Roast until golden:

Slide the pan into the oven and roast for 35 to 40 minutes, until the skin is crisp and deeply browned and the chicken registers 165°F (74°C) inside. The vegetables should be tender and slightly charred at the edges.

Finish and serve:

Pull the pan out, scatter fresh parsley over the top, and serve straight from the roasting dish with lemon wedges on the side. Let everyone squeeze extra lemon if they want it.

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I made this on a cold Tuesday night when I was too tired to think, and it turned into one of those meals I kept thinking about for days. The smoky, garlicky smell that filled the kitchen, the way the potatoes stuck to the bottom of the pan in the best way, the quiet satisfaction of pulling off something that tasted this good with so little effort. It felt like a small victory.

What to Serve It With

This dish is complete on its own, but I like to serve it with crusty bread to soak up the juices at the bottom of the pan. A simple green salad with a sharp vinaigrette cuts through the richness, and if you're feeling fancy, a glass of white Rioja or Spanish Grenache makes it feel like a proper dinner party even if it's just you and leftovers tomorrow.

How to Store and Reheat

Leftovers keep in an airtight container in the fridge for up to three days. Reheat in a 375°F oven for about 15 minutes to bring back some of the crispness, or just microwave it if you're in a hurry and don't care about the skin. The flavors deepen overnight, so the next day it might taste even better than the first.

Ways to Make It Your Own

I've swapped in sweet potatoes for the Yukon Golds when I wanted something a little sweeter, and it worked beautifully. A handful of pitted green olives tossed in before roasting adds a briny punch that feels very Spanish. If you like things spicier, double the chili flakes or add a pinch of cayenne to the spice mix.

• Try adding cherry tomatoes in the last 15 minutes for bursts of acidity.
• Swap the parsley for fresh cilantro if that's what you have on hand.
• Use bone-in chicken breasts if you prefer white meat, but reduce the cooking time slightly.

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This is the kind of recipe I come back to when I want something reliable, flavorful, and low-effort. It reminds me that you don't need a long ingredient list or fancy techniques to make something that feels special.

Recipe FAQs

→ What temperature should I roast the chicken thighs?

Preheat your oven to 425°F (220°C) for optimal roasting, which ensures crisp skin and juicy meat.

→ Can I substitute the Yukon Gold potatoes?

Yes, sweet potatoes work well as a substitute, adding a subtle sweetness that complements the smoky spices.

→ How do I achieve a crispy skin on the chicken?

Ensure the chicken thighs are skin-on and placed skin side up on top of the vegetables, then roast uncovered to crisp the skin.

→ Is it possible to add heat to this dish?

Absolutely, adding chili flakes to the seasoning mix adds a gentle kick without overpowering the smoky paprika.

→ What sides pair well with this dish?

Crusty bread, a simple green salad, or a glass of Spanish white wine enhance the flavors and round out the meal.