Baked chicken is one of those staple recipes that you can always count on to feed a crowd or as the foundation for the coming week’s make ahead meals. There was a few month stretch where every Sunday afternoon was baked chicken day. I would fill a sheet pan with 6 to 8 chicken breasts. After a sprinkling of salt and pepper, it was off to the oven. Once the chicken’s skin was crispy and the meat had cooked through, I would let it cool and then pull the meat off the bone to use as lunch or dinner throughout the week.
A little warning for you guys out there who are recently married. Pulling chicken can be a slippery business. I lost my wedding ring, for the first time, when pulling apart baked chicken. Luckily a dig through the trash revealed that it had slipped off while pulling.
I was looking to up my baked chicken game, so I turned to my Mom (Sally) for help. I explained to her about the chicken rut that Sara and I were starting to fall into and she had one word to solve our problem: PAPRIKA. 
I wasn’t sure what my Mom had planned, but upon seeing a sheet pan of deep red colored chicken with vibrant orange pan juices emerge from the oven, it became clear that Sally was right. Paprika was exactly what my baked chicken needed. The mix of smoky, sweet, citrus, and the smallest amount of heat was a welcome change to my traditional baked chicken. This Paprika Baked Chicken pairs well with Elegant Cauliflower Puree or can be a great foundation to a chicken salad. If you find yourself in a baked chicken rut, give Paprika Baked Chicken a try.
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Paprika Baked Chicken
- Total Time: 60 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Smoky paprika, sweet and citrusy notes create a delicious twist on classic baked chicken. Perfect for a weeknight dinner or a special occasion.
Ingredients
- 4 bone-in, skin-on chicken thighs or breasts (about 2 lb / 900 g)
- Salt and black pepper, to taste
- 5 tbsp (74 ml) clarified butter or melted unsalted butter
- 2 tbsp (30 ml) sweet Hungarian paprika
- 1 tbsp (12 g) light brown sugar
- 2 tsp (10 g) minced garlic
- 2 tsp (10 ml) apple cider vinegar
- 1 1/2 tsp (3 g) freshly grated orange zest
- 1 tsp (3 g) sweet smoked paprika
- 1 tsp (3 g) hot Hungarian paprika
- 1 tsp (5 g) salt
- 1 lb (450 g) baby potatoes, halved
- 1 tbsp (15 ml) olive oil
- Salt and pepper, to taste
- 4 cups (120 g) arugula
- 1 small shallot, thinly sliced
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) red wine vinegar
- 1/2 tsp (2 g) Dijon mustard
- 1 tsp (5 ml) honey
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Season both sides of the chicken pieces with salt and black pepper. Place the chicken, skin side up, in a roasting pan or on a baking sheet.
- In a food processor, combine melted butter, sweet paprika, brown sugar, garlic, apple cider vinegar, orange zest, smoked paprika, hot paprika, and salt. Pulse until a smooth paste forms.
- Using your hands, carefully loosen the skin on each piece of chicken and spread some of the paprika paste underneath. Rub the remaining paste over the surface of the chicken.
- On a separate baking sheet, toss the halved baby potatoes with olive oil, salt, and pepper. Spread evenly in a single layer.
- Place both the chicken and potatoes in the oven. Roast the chicken for 15 minutes at 425°F (220°C), then reduce the temperature to 350°F (177°C).
- Continue roasting the chicken for another 35–40 minutes, basting once with pan juices halfway through, until golden and crisp (internal temperature 165°F / 74°C). Roast the potatoes alongside until golden and tender, about 30–35 minutes total.
- While the chicken finishes, prepare the arugula salad: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper.
- Toss the arugula and sliced shallot with the vinaigrette just before serving.
- Let the chicken rest for 5 minutes after roasting. Serve warm with the roasted potatoes and a side of arugula salad for brightness.
Notes
- For a deeper smoky flavor, use a blend of smoked paprika and chipotle powder in place of the hot Hungarian paprika.
- To ensure even cooking, use chicken pieces of similar size and thickness.
- Leftover chicken can be stored in the refrigerator for up to 4 days and used in salads, sandwiches, or tacos.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5
- Sodium: 300
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 2
- Protein: 35
- Cholesterol: 150
Frequently Asked Questions
Should I use smoked or sweet paprika for this chicken?
Sweet paprika gives a mild, earthy base while smoked paprika adds depth. Using a mix of both is a solid approach, but check your recipe since the balance matters for the final flavor.
Do I need to cover the pan while baking?
Covering for the first part of cooking keeps the chicken moist, then uncovering toward the end helps the skin crisp up. Oven temperature and chicken size affect timing, so use a meat thermometer to confirm 165F internally.
Can I use bone-in thighs instead of other cuts?
Bone-in thighs are a great choice for this preparation because they stay juicy at higher temperatures and the paprika coating clings well to the skin.
Wow. I need to make this!
There’s no chicken on the ingredient list. How much? And what parts?