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paprika-baked-boneless-chicken-thighs with peas

Oven Baked Chicken Thighs with Paprika


ake these Oven Baked Chicken Thighs with Paprika for an easy, weeknight meal. Serve the juicy baked chicken with a salad, roasted potatoes, and steamed vegetables, or your favorite side dish. This recipe is gluten-free, paleo, and Whole30-approved.


  • 1.25 pounds boneless, skinless chicken thighs (about 6 pieces)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper


  1. Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Pat the chicken dry with a clean paper towel and put the chicken thighs in a medium bowl.
  3. Add the olive oil, paprika, salt, and pepper, and stir so the chicken is coated with the oil and seasonings.
  4. Transfer the chicken to the baking sheet. Bake for 35 minutes or until an internal thermometer reaches 165 degrees F.
  5. Let the chicken rest for about 5 minutes after removing it from the oven. Serve hot with your choice of side dishes.


  1. Toss the chicken thighs in the oil and seasoning mixture well to make sure they are fully coated.
  2. Let the baked chicken thighs rest for 5 minutes before serving to allow the juices to redistribute.
  3. Store any leftovers in an airtight container in the refrigerator for up to four days.
  4. Use the leftover chicken on a green salad or chop it and use it in your favorite chicken salad recipe.
  • Category: Main dish
  • Method: Oven
  • Cuisine: Healthy

Keywords: baked chicken thighs, chicken dinner, whole30 chicken recipe