Crisp Paprika Baked Chicken Thighs

Ingredients

• 8 bone-in skin-on chicken thighs (1360 g total)
• 1 tablespoon olive oil (14 g)
• 2 teaspoons sweet paprika (5 g)
• 1 teaspoon aluminum-free baking powder (4 g)
• 1 teaspoon garlic powder (3 g)
• 1 teaspoon dried thyme (1 g)
• 1 teaspoon fine salt (6 g)
• 1/2 teaspoon onion powder (1 g)
• 1/2 teaspoon black pepper (1 g)
• 1 lemon, cut into wedges (120 g)

Instructions

1. Prepare. Set an oven rack in the upper third and heat to 425°F (220°C). Place a wire rack inside a foil-lined rimmed metal sheet pan so rendered fat can collect safely below.
2. Dry. Blot thighs thoroughly above and beneath loose skin. Arrange skin-side up with 1 inch between pieces, pulling the skin neatly over exposed meat without stretching or tearing it.
3. Season. Mix paprika, baking powder, garlic, thyme, salt, onion powder, and pepper until no pale patches remain. Put a little beneath each skin, brush exteriors thinly with oil, and press remaining seasoning evenly on top.
4. Roast. Roast without turning for 35 to 40 minutes. Check the thickest centers away from bone; continue until they reach at least 175°F (80°C) and the skin is taut, blistered, and deep golden.
5. Finish. If fully cooked thighs remain pale, broil for 1 to 2 minutes while watching continuously. Transfer them to a clean platter, rest uncovered for 8 minutes, and serve with lemon wedges without pouring juices over the skin. Spoon any juices beside each portion instead.

Notes

• Similar-size thighs finish together; check unusually small pieces several minutes early.
• Keep spice coverage thin and even so the paprika browns without developing dark patches.
• Refrigerate for 4 days. Remove meat from bones before freezing for up to 3 months, then thaw overnight in the refrigerator.

Nutrition Facts