Paprika Baked Chicken Thighs

Finding recipes the whole family will love can sometimes be a challenge. This Paprika Baked Chicken Thighs recipe by past Featured Chef Carrie Forrest is sure to become a staple in your home. Not only is this recipe easy, but it goes great with a variety of sides. It pairs nicely with salad, steamed vegetables, potatoes and so much more. A special thank you to Carrie for this delicious looking dish! We can’t wait to make this one for ourselves.

These chicken thighs are simply seasoned with salt, pepper, and paprika. Prep in 15 minutes and cook in 35 minutes. You can get these chicken thighs from the fridge to the table in under an hour! Add the leftovers to a salad for an easy lunch the next day.

Paprika Baked Chicken Thighs

Whole30, Gluten-Free, Paleo

Recipe By: Carrie Forrest, Clean Eating Kitchen

Prep Time: 15 Minutes

Cook Time: 35 Minutes

Serves: 4

USWM Shopping List: Chicken Thighs

Ingredients

• 1.5 pounds boneless, skinless chicken thighs (about 6 pieces)
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper

Instructions

1. Preheat your oven to 400F. Line a baking sheet with parchment paper and set aside.
2. In a medium mixing bowl, place the chicken thighs. Add the olive oil, paprika, salt, and pepper, and stir so the chicken is coated with the oil and seasonings.
3. Transfer the chicken to the baking sheet. Bake for 35 minutes or until an internal thermometer reaches 165F.
4. Let the chicken rest for about 5 minutes after removing it from the oven. Then, serve immediately, or store in the refrigerator in a tightly-sealed container for up to 4 days.

 

Looking for more delicious, family-friendly recipes? Visit the discover blog to find a variety of yummy dishes.

 

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