Golden Garlic & Paprika Chicken Thighs
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Built by the community using chicken thighs
Juicy, crispy-skinned chicken thighs rubbed with smoked paprika and garlic, pan-seared until golden then finished in the oven. Simple, satisfying, and packed with flavour — served with pan juices spooned right over the top.
Cooking Ability Level
Prep
10 mins
Cook
35 mins
Serves
2
Difficulty
Easy
Budget
Cheap
Calories
480
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried mixed herbs
- 3 cloves garlic, crushed
- 1 tsp honey
- Squeeze of lemon juice
1. Preheat your oven to 200°C / 400°F.
2. Pat the chicken thighs dry with kitchen paper — this is key to getting crispy skin. Score the skin lightly two or three times with a knife.
3. Mix together the smoked paprika, garlic powder, salt, pepper, and dried herbs in a small bowl. Rub the mixture all over the chicken thighs, getting under the skin where you can.
4. Heat the olive oil in an ovenproof frying pan over medium-high heat. Once hot, place the chicken thighs skin-side down. Press them gently into the pan and leave undisturbed for 6–8 minutes until the skin is deeply golden and crisp.
5. Flip the thighs over. Add the crushed garlic to the pan and let it sizzle for 30 seconds, then drizzle the honey over the chicken and squeeze over a little lemon juice.
6. Transfer the pan to the oven and roast for 20–25 minutes, until the chicken is cooked through and the juices run clear. If you have a thermometer, you're looking for 75°C / 165°F at the thickest part.
7. Rest for 5 minutes before serving. Spoon the garlicky pan juices over the top.
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Nutrition per Serving
480
Calories
38g
Protein
5g
Carbs
34g
Fat