Roasted Paprika Chicken – a delicious recipe with paprika, thyme, extra virgin olive oil, kosher salt, ground pepper, chicken. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 425u00b0. Stir together first 5 ingredients, forming a paste.
2
Loosen and lift skin from chicken pieces with fingers (do not totally detach skin). Spread half of paprika mixture underneath skin. Place 1 to 2 lemon slices on paprika mixture under skin; carefully replace skin. Rub remaining paprika mixture over outside of skin.
3
Arrange chicken pieces in a single layer on a lightly greased wire rack in an aluminum foil-lined 17- x 12-inch jelly-roll pan.
4
Bake at 425u00b0 for 35 to 40 minutes or until a meat thermometer inserted into thickest portion of each piece registers 165u00b0. Let chicken stand 5 minutes; lightly brush with pan juices just before serving.
1168
kcal
Calories
64
g
Fat
15
g
Carbs
139
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/4 cup smoked paprika, 2 tablespoons chopped fresh thyme, 3 tablespoons extra virgin olive oil, 2 teaspoons kosher salt, and more.
Yes, Roasted Paprika Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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