Wednesday, January 4, 2017

Crispy Smoked Paprika Chicken

The key to this crispy baked chicken is using skin-on, bone-in chicken thighs that have been drizzled with a little olive oil and seasoned with a simple blend of spices. Also, for this recipe, the chicken is elevated on a wire rack to let the oven's hot air circulate around the chicken, letting the fat render so the chicken doesn't sit in its own juice, resulting in a crispy crust on all sides. This dish was super easy to make and was so delicious! It literally took me 5 minutes to prepare!

Crispy Smoked Paprika Chicken

4 bone-in chicken thighs
1-1/2 tsp. kosher salt
3/4 tsp. smoked paprika
1/4 tsp. garlic powder
1/2 tsp. ground black pepper
2 T. olive oil

Preheat oven to 400 degrees. Line a baking sheet with foil then place a wire rack over it. Mix spices together in a bowl. Place chicken skin side down on the rack, sprinkle with half the spices. Turn chicken over and drizzle skin with olive oil. Sprinkle remaining seasoning on top of chicken. Roast chicken for 50-60 minutes until cooked through and skin is crispy and golden. Remove from oven and let rest for 10 minutes before serving.

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