Oven Baked 4-Ingredient Smoked Paprika Chicken

Step 3: Season the Chicken

In a large bowl, combine the chicken pieces with olive oil, smoked paprika, salt, and black pepper. Rub the mixture thoroughly so each piece is evenly coated. The smoked paprika is the star here, giving the chicken a rich, smoky flavor without needing a grill.

Step 4: Arrange on Baking Sheet

Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Place the chicken pieces on the sheet in a single layer, ensuring they aren’t touching. This allows hot air to circulate and crisp up the chicken skin.

Step 5: Bake

Place the baking sheet in the preheated oven and bake for 35–45 minutes, depending on the size and cut of your chicken. Chicken thighs and drumsticks generally take a bit longer than breasts. Halfway through, you can baste the chicken with the juices on the pan for extra flavor, though this is optional.

Step 6: Check for Doneness

Chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear. If you like a slightly crispier skin, switch to broil for the last 3–5 minutes, keeping a close eye to prevent burning.

Step 7: Rest and Serve

Allow the chicken to rest for 5 minutes after baking. Resting helps the juices redistribute, keeping the meat tender and moist. Serve alongside roasted vegetables, rice, or a simple salad.

Tips for Success

• Choose bone-in, skin-on pieces for the juiciest results. Skinless chicken can dry out quickly.
• Adjust seasoning according to taste. Smoked paprika can be paired with a pinch of cayenne if you like a subtle heat.
• Meal prep friendly: This chicken keeps well in the fridge for up to 4 days and reheats beautifully.

This Oven Baked 4-Ingredient Smoked Paprika Chicken proves that you don’t need a long list of ingredients to make a delicious meal. With smoky flavor, tender meat, and minimal effort, it’s a recipe you’ll return to again and again.

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