Smoky Paprika Chicken Thighs with Roasted Peppers
15min
35min
4
520
Chef's Note
For extra flavor, marinate the chicken in the spice mixture for up to 4 hours in the refrigerator. The smoked paprika is key here - don't substitute regular paprika as you'll miss that wonderful smoky depth that makes this dish special.
Tags
Ingredients
8 pieces bone-in, skin-on chicken thighs
2 tablespoons smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil
2 large red bell peppers
1 large yellow bell peppers
1 medium red onion
4 cloves garlic cloves
1 whole lemon
1/4 cup fresh parsley
1 cup rice
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
In a small bowl, mix together 2 tablespoons of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- 3
Pat the 8 chicken thighs dry with paper towels and place them in a large bowl.
- 4
Drizzle 2 tablespoons of olive oil over the chicken thighs and rub them with the spice mixture, ensuring they are evenly coated.
- 5
Slice 2 red bell peppers, 1 yellow bell pepper, and 1 red onion into 1-inch strips. Mince 4 garlic cloves.
- 6
On a large baking sheet, toss the sliced peppers and onions with the minced garlic and the remaining 1 tablespoon of olive oil.
- 7
Arrange the seasoned chicken thighs on top of the vegetables, skin side up.
- 8
Roast in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy.
- 9
Meanwhile, cook 1 cup of rice according to package instructions.
- 10
Once done, squeeze the juice of half a lemon over the chicken and vegetables.
- 11
Garnish with chopped fresh parsley and serve with the cooked rice and lemon wedges from the remaining half lemon.
Nutrition Information (per serving)
520
35g
32g
28g
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