This one pot roast chicken thighs with garlic and paprika have become my instant favorite as soon as I pulled it out from the oven! They not only look so tempting but tastes so good which is beyond any description!
We had a quick little vacation last week owing to our 7th wedding anniversary! It was a much needed break from the hectic schedule where we don’t even realize how the weekdays start and end until it is a weekend.
I am sure this is the story of many like us and we can’t even complain! We ourselves have chosen to live this life and we kind of like it too; but as with everyone, we too get over-exhausted at times and our heart screams for a break!
This anniversary break came at the perfect time. We drove to a nearby place which is a calm little town in South-Western part of Karnataka located at the foothills of Western Ghat range.
Since we went on weekdays, we were not overwhelmed by crowd and could peacefully enjoy the serenity of the beautiful nature. There, I saw the most beautiful waterfall I have ever seen till date and it is so appropriately named as ‘Buttermilk Falls’.
Travelling is the only thing which lets you break your regular routine and enjoy the time the way your heart desires. Is there anyone who doesn’t enjoy travelling? I haven’t come across any such human being yet!
We used to travel more frequently earlier but had to reduce due to some constraints which I know are temporary. I am sure we will rebound to our frequent schedule of travelling as soon as we can and explore more of our beautiful country and beyond!
Now let me talk about the other beauty in this page! That is this one pot roast chicken thighs with garlic and paprika! Isn’t it an eye-candy? I bet it is!
I got this recipe of one pot roast chicken from one of my very favorite blogs – Jocooks.com! She has amazing collection of mouth-watering recipes many of which have become our family favorites too!
This particular recipe of one pot roast chicken is mindbogglingly easy and equally mindbogglingly delicious! I loved the way chicken has been marinated here – after sautéing the spices in olive oil – to bring out the maximum flavor.
Chicken thigh is my favorite portion of the bird since it not only remains soft and succulent after cooking but soak up the flavor of the spices beautifully making the meat super tasty. You can definitely make this one pot roast chicken with drumsticks like Jo had done.
The added advantage of this recipe is that it’s a shut and forget recipe where you can shut the chicken into the oven after marinating and then forget about it. Your dinner will be ready on its own in straight 45 minutes.
If you are a regular reader of my blog, you would already be knowing that chicken is our staple meat. Nowadays supermarkets have made it very easy for us by selling various cut portions separately.
This is very convenient especially if you love to roast and can decide on which portion you want to roast or bake. We love roast chicken more than anything which is why drumsticks and thighs are mostly used in our home.
Chicken breasts are best for quick cooking recipes like stir-fries or some baked cheesy casseroles. Let me know your favorite chicken recipe and share it with me so that I can expand my recipe collection too thanks to you!
- 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
- Preheat your oven to 220 C / 425 F degrees and set the wire rack at the lowest level of the oven.
- Clean and pat dry the chicken thigs and season with salt and pepper. Set them aside.
- 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.
- 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.
- 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!
- Serve the one pot roast chicken warm with some green salad on the side.
Arijita Modak says
Among my many chicken recipes, capsicum cardamom chicken is my favourite. This recipe is my no mood to cook day’s dinner. And I love this too.
I would love to know your capsicum cardamom chicken recipe! Do share and I can create it in my kitchen and share with all in my blog (of course with due credit to you!)! 🙂
Arijita Modak says
Yes, sharing the recipe.
4-5 big onion
1 1/2 green capsicum
10-12 garlic cloves
1 inch ginger
100 ml curd
2-3 Kashmiri chili
2 Red chili
3-4 green chilli
some washed raisins
Sugar, salt as per taste
600-700 gm Chicken
I use Chicken wings, and leg pieces with skin on for this.
First wash, pat dry chicken and marinate with only the curd. No salt. Addition of salt to raw chicken make it dry while making chicken curry/ gravy, which I understood from my experiments. Marination should be done for 1 hr, before putting the chicken in pan.
In the Pan, add oil, when the oil is heated add all the kashmiri and red chili. Add the thin sliced onion and capsicum. Add 2-3 ground cardamom. Fry till the onion is soft and white brown colour. Add the garlic, ginger paste, green chili paste. Fry till the raw smell is gone. Add the chicken, add another 3 ground cardamom. Cover the chicken. Now you should keep a close look on the pan, so that nothing should burn in the pan. Stir the chicken in between. When the chicken become softer after 10 -15 min, add salt and as per your taste. Add the raisin and rest cardamom ground. Add sugar as per taste. Sugar should be added after addition of raisin to not over sweeten the dish. Cook till the chicken is cooked thoroughly and oil start separating. As their is no addition of water, the gravy will be really less. I have it with green peas pulav. This recipe tastes amazing after 5-6 hours of cooking.
hope you will also enjoy this.
Thanks a ton for sharing this! Will make it and share soon! 🙂