Roasted Paprika Chicken

Roasted Paprika Chicken

Bone-in chicken thighs and breasts star in Roasted Paprika Chicken. Simply rub a paste of paprika and fresh thyme into these chicken pieces and let them roast to perfection.

Southern Living DECEMBER 2011

  • Yield: Makes 6 to 8 servings
  • Hands-on:20 Minutes
  • Total:1 Hour


  • 1/4 cup smoked paprika
  • 2 tablespoons chopped fresh thyme
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon coarsely ground pepper
  • 5 pounds skin-on, bone-in chicken thighs and breasts
  • 2 lemons, thinly sliced


1. Preheat oven to 425°. 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 425° for 35 to 40 minutes or until a meat thermometer inserted into thickest portion of each piece registers 165°. Let chicken stand 5 minutes; lightly brush with pan juices just before serving.


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