These herb-roasted chicken thighs are a celebration of bold flavor and juicy texture. Baked to golden perfection, each piece is infused with aromatic spices and finished with a rich paprika butter glaze that pools beautifully at the bottom of the dish. The image you shared captures the essence of this recipe—crispy skin, vibrant color, and a homey presentation that speaks of warmth and comfort. Whether you’re preparing a weeknight dinner or hosting a family gathering, this dish delivers on both simplicity and elegance. The marinade is deeply flavorful, the baking process is hands-off, and the result is a tray of succulent chicken that’s as satisfying as it is visually stunning.
INGREDIENTS:
- 6 bone-in, skin-on chicken thighs (or drumsticks)
- 2 tbsp olive oil
- 2 tbsp melted butter
- 1½ tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp crushed red chili flakes (optional)
- Salt and black pepper to taste
- Juice of ½ lemon
- 2 tbsp chopped fresh parsley (for garnish)
INSTRUCTIONS:
- Prep the Chicken: Pat the chicken thighs dry with paper towels. This helps the skin crisp up during baking. Place them in a large bowl or baking dish.
- Make the Marinade: In a small bowl, whisk together olive oil, melted butter, paprika, garlic powder, onion powder, thyme, oregano, chili flakes, salt, pepper, and lemon juice. The butter adds richness while the paprika gives the chicken its signature golden hue.
- Marinate: Pour the marinade over the chicken, making sure each piece is well coated. Massage the mixture into the chicken and let it sit for at least 30 minutes at room temperature, or refrigerate for up to 4 hours for deeper flavor.
- Bake: Preheat your oven to 200°C (400°F). Arrange the chicken thighs skin-side up in a glass or ceramic baking dish, leaving space between each piece. Pour any remaining marinade over the top. Bake uncovered for 35–45 minutes, or until the skin is crisp and the internal temperature reaches 75°C (165°F).
- Baste & Finish: Halfway through baking, spoon some of the pan juices over the chicken to keep it moist and enhance the glaze. If desired, broil for the last 3–5 minutes to deepen the color and crisp the skin further.
- Garnish & Serve: Remove from the oven and let rest for 5 minutes. Sprinkle with chopped fresh parsley for a burst of color and freshness. Serve hot with the pan juices spooned over each piece.
Serving Suggestions & Variations:
- Side Pairings: Serve with roasted potatoes, garlic rice, or a crisp cucumber salad.
- Spicy Twist: Add harissa or peri-peri sauce to the marinade for heat.
- Wellness Adaptation: Use skinless thighs and bake with sliced onions and bell peppers for a lighter version.
- Fusion Flair: