Name: smoked paprika chicken thighs (Standard)
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs Chicken thighs-bone-in, skin-on; 1 tbsp Smoked paprika; 1 tsp Garlic powder; 1 tsp Dried oregano; 1 tsp Kosher salt; 1/2 tsp Black pepper-ground; 2 tbsp Olive oil; 1 medium Yellow onion-sliced into wedges; 4 cloves Garlic-smashed

Recipe tier

Chicken and Rub
2 lbs 900 g Chicken thighs-bone-in, skin-on
1 tbsp 7 g Smoked paprika
1 tsp 3 g Garlic powder
1 tsp 1 g Dried oregano
1 tsp 6 g Kosher salt
1/2 tsp 1 g Black pepper-ground
2 tbsp 30 mL Olive oil
Aromatics
1 medium 150 g Yellow onion-sliced into wedges
4 cloves 12 g Garlic-smashed

Equipment

Large oven-safe skillet
Small mixing bowl
Meat thermometer

Instructions

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Preheat your oven to 400°F (200°C).
In a small bowl, combine all Chicken and Rub dry spices (smoked paprika, garlic powder, oregano, salt, and pepper).
Pat the chicken thighs dry with paper towels. Rub the spice mixture evenly over both sides of the chicken.
Place the Chicken and Rub olive oil in a large oven-safe skillet over medium-high heat.
Sear the chicken skin-side down for 5-6 minutes until the skin is golden and crispy. Flip the chicken over.
Scatter the Aromatics (onion wedges and smashed garlic) into the skillet around the chicken pieces.
Transfer the skillet to the oven and roast for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Let the chicken rest for 5 minutes before serving with the roasted onions.