Oven Baked Chicken Thighs

The first time I tasted chicken with paprika was when my father-in-law roasted a whole chicken and served it for the family during a family visit. I got crazy with the taste of the paprika on the roasted chicken. Since then I was inspired by the idea and so I tried to play with the recipe using thicken thighs, adding some herbs for more aroma. My kitchen is smelling good everytime I prepare this dish. Hope you will give this recipe a try! :-)

Servings: 2 persons

Preparation time: 15 minutes

Cooking time: 55 minutes


  • 930 grams chicken thighs, pat dry
  • 1 tbsp olive oil
  • 1 1/2 tbsp paprika
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried parsley
  • 1/2 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion salt
  • 1/2 tsp ground white pepper

Cooking Procedure

  • Preheat oven to 180˚C for 10-15 minutes.
  • In a bowl, combine the paprika, dried basil, dried oregano, dried parsley, dried thyme, garlic powder, onion salt, and ground white pepper to make a home-made seasoning mix. Set aside.
  • Grease baking dish with oil. I used olive oil.
  • Rub chicken thighs with 1 tbsp olive oil and place in the greased baking dish. Chicken skin side up.
  • Sprinkle the chicken skin generously with home-made seasoning mix.
  • Bake chicken thighs in a preheated oven at 180˚C for 50 minutes.
  • Remove chicken from oven and baste it with its juice. Check chicken if it’s well cooked by cutting the thickest part of the thigh with a knife. When clear fluid comes out, it’s well done.
  • Return chicken in the oven on the upper rack and broil at 220˚C for 1-2 minutes. Keep an eye not to burn the chicken.
  • Turn off oven. Remove chicken from oven and let it stand for 3 minutes before serving.
  • Enjoy it with your favorite fresh salad! :-)

Category: Dinner

Cuisine: European

Tags: ChickenHerbsOven

Prepared by Jesslyn Fietje