One Pot Roast Chicken with Garlic and Paprika
Recipe type: Main
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • Skin-on chicken thigh – 8
  • Olive oil – ¼ cup
  • Garlic paste – 2 tbsp
  • Paprika – 1 tbsp (Use smoked version if you can)
  • Red pepper flakes – ½ tsp
  • Dried parsley – 1 tsp
  • Dried oregano – 1 tsp
  • Salt and pepper to taste
  1. Preheat your oven to 220 C / 425 F degrees and set the wire rack at the lowest level of the oven.
  2. Clean and pat dry the chicken thigs and season with salt and pepper. Set them aside.
  3. In a small skillet heat the olive oil. Add garlic paste, paprika, red pepper flakes, dried parsley and the dried oregano. Cook for about 1 minute over low heat making sure not to burn the garlic and herbs.
  4. Pour this olive oil mixture over the chicken thighs and once cooled, massage this mixture into the thighs well so that all are coated thoroughly with the olive oil/paprika mixture.
  5. Place the chicken in a baking dish and bake for about 45 minutes or until chicken thighs are cooked through. If you have an instant-read thermometer, the internal temperature of the chicken should register at least 165 F. Otherwise, you can check by cutting into one of the pieces and if there is no pink left and juices run clear, you chicken is done!
  6. Serve the one pot roast chicken warm with some green salad on the side.
Recipe by Flavor Quotient at