Ingredients
Chicken and seasoning
- 4 large bone-in skin-on chicken thighs about 1 kg / 2.2 lb total; similar size
- 1 tablespoon olive oil
- 2 teaspoons sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary finely crushed
- 4 g fine salt about 2/3 teaspoon; weigh if possible
- 1/2 teaspoon black pepper
- 1/2 lemon cut into wedges, for serving
Equipment
- 1 Rimmed metal sheet pan
- 1 Instant-read thermometer
- 1 Small seasoning bowl
Instructions
Prepare and roast
- Heat the oven to 400°F (200°C). Pat the chicken dry thoroughly; do not rinse it. Place skin-side up on a rimmed metal sheet pan with space between the pieces.
- Mix the paprika, garlic powder, crushed rosemary, salt and pepper. Rub the oil over the chicken, then distribute the seasoning over both sides, returning each piece skin-side up.
- Roast for 35–45 minutes, starting to check at 35 minutes. Insert an instant-read thermometer into the thickest meat without touching bone. Every thigh must reach at least 165°F (74°C); larger pieces may need longer.
- Rest uncovered for 5 minutes. Serve with lemon wedges, squeezing them over the meat as desired. Keep the skin above pooled juices for the best texture.
Nutrition
Serving: 1thigh with seasoningCalories: 376.1kcalCarbohydrates: 1gProtein: 30.6gFat: 27.2gSodium: 545.2mgFiber: 0.7g
Video
Notes
Video reference: Island Vibe Cooking, published February 17, 2025, demonstrates the same skin-up oven-roasting method. Its Creole, Adobo and other seasonings differ from this simpler paprika-rosemary mixture; use the written quantities here.
Refrigerate leftovers within 2 hours (1 hour above 90°F/32°C), keep 3–4 days, and reheat to 165°F/74°C.
Nutrition is an ingredient-based estimate using ANSES Ciqual 2025 (https://doi.org/10.57745/RDMHWY), including all oil and an assumed 700 g edible chicken meat and skin from 1 kg bone-in thighs. Actual bone size, portions and discarded drippings vary. Values marked below a reporting threshold use half that threshold; traces use zero.
Cost is an illustrative planning calculation, not a verified shop quote: chicken $4.85, oil and spices $1.15, half lemon $0.50 = $6.50 for four servings.
