Crispy Smoked Paprika Chicken

• Meat

  • 8 Chicken thighs (about 3 pounds, small bone-in

• Produce

  • 1/4 tsp Garlic powder

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 3/4 tsp Paprika, smoked

• Oils & Vinegars

  • 2 tbsp Olive oil

• Other

  • 1½ teaspoon kosher slat

Found on foodiecrush.com

Description

Ingredients

• 8-10 small bone-in chicken thighs (about 3 pounds)
• 1½ teaspoon kosher slat
• ¾ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• ½ teaspoon freshly ground black pepper
• 2 tablespoons olive oil

Directions

• Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and place a wire rack over it. Place the chicken skin side down on the rack. Stir the spices together in a small bowl and then sprinkle half of the spices over the chicken. Turn the chicken over, skin side up, and drizzle with the oil and sprinkle the skin with the remaining spices.
• Place the chicken in the center of the oven and roast for about 50 minutes or until the skin is crisp and golden and the chicken is cooked through. Allow the chicken to rest for 10 minutes before serving.
• Lightly adapted from The Weeknight Dinner Cookbook