I typically eat chicken breasts, which can turn out to be fairly dry so I’ve switched to making chicken thighs. The thighs really are more tender and flavorful.
- 4 Tablespoons Olive Oil
- 3 Tablespoons Minced Garlic
- 1 Tablespoon Smoked Paprika
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 1 Red Onion (Cut Into Thin Wedges)
- 3 Pounds Bone-In Skin-On Chicken Thighs
- 2 Tablespoons Sherry Vinegar
- Preheat oven to 425 degrees.
- Line rimmed sheet pan with parchment paper. Set aside.
- Add olive oil, garlic, paprika, kosher salt and pepper to large-size bowl. Add onions and chicken. Toss well.
- Arrange chicken pieces and onion on prepared sheet pan. Place in oven 30 to 35 minutes until chicken has cooked through.
- Remove from oven and drizzle with vinegar.
- Transfer to serving platter and serve immediately.
- Serves 4
- Prep Time: 15 Minutes Cook Time: 35 Minutes Total Time: 50 Minutes
- "Work With What You Got!"
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