Description
Delicious paprika-roasted chicken thighs with root vegetables make a comforting and flavorful main course.
Ingredients
Scale
- 4 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Smoked paprika
- 3 cloves Garlic (crushed or minced)
- 3 tablespoons Olive oil (good quality)
- to taste Salt
- to taste Black pepper
- 2 cups Carrots (chopped)
- 2 cups Parsnips (chopped)
- 2 cups Potatoes (Yukon gold or red) (chopped)
- 1 cup Onions (sliced)
- to taste Fresh thyme or rosemary (sprinkled before roasting)
- 2 pieces Lemon wedges (for serving)
Instructions
- Combine smoked paprika, minced garlic, olive oil, salt, and pepper in a large bowl, whisking until smooth and fragrant.
- Coat each chicken thigh thoroughly in the paprika marinade, rubbing under the skin and all over the surface; cover and refrigerate.
- Toss chopped carrots, parsnips, potatoes, and onions with olive oil, salt, and black pepper in a separate bowl until well coated.
- Arrange marinated chicken thighs skin-side up on a large rimmed baking sheet, adding seasoned root vegetables around them.
- Bake at 425°F for 35–40 minutes, or until chicken skin is golden brown and vegetables are tender.
- Rest the chicken for 5 minutes after removing from the oven.
Notes
- Adjust seasoning to your taste.
- Use fresh herbs for better flavor.
- Serve with lemon wedges for added zest.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Paprika Roasted Chicken Thighs