Paprika Baked Chicken Thighs

5 from 1 vote

It's so easy to make this baked paprika chicken in the oven for a flavorful, lightly spiced protein. Cook it up for dinner in all easy recipe steps!

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: American, British

Diet: Gluten Free

Servings: servings

Calories: 223kcal

Author: Claire

Preheat the oven to 390F / 200C.
Pat the chicken thighs dry with paper towel. Add to a large bowl.
Pour 1.5 tablespoon olive oil into the bowl, along with the paprika, dried thyme, brown sugar, minced garlic, salt and black pepper (if using). Use your hands to fully coat the chicken thighs in the paprika marinade.
Drizzle 1 tablespoon (or more, if needed), of olive oil in your skillet. Once hot, use tongs to place the chicken thighs. Sear and cook the chicken for 3-4 minutes each side, so you have some browning.
Use tongs to transfer the chicken thighs to an ovenproof dish. Pour any of the spiced paprika marinade left in the bowl over the thighs. Bake the chicken for 20-25 minutes, so they are cooked through and with an internal temperature of 165F using a meat thermometer at their deepest point.
Let the chicken thighs rest for 5 minutes, then serve up with sides of your choice.

*I suggest low histamine readers use sweet paprika (scores 0 on the SIGHI list) and not hot or smoked paprika.

Adjust the cook time according to the size of the chicken thighs, as they vary slightly.
Chicken breasts can also be used for this recipe. They will take a little less time to bake in the oven.
Nutritional information is auto-generated and should be understood to be an estimate.

Swiss Interest Group Histamine Intolerance

All ingredients score 0 on the SIGHI list, with the exception of:

garlic, which scores 1 with a note, 'In small amounts, usually well tolerated after cooking'.
black pepper, which scores 2.