Recipe: Smoky Paprika Chicken Thighs with Herb Rice and Roasted Broccoli (Complete Dinner)

2026-03-01

**Serves:** 4 | **Total time:** ~50 minutes | **Why it works:** Thighs stay juicy at higher temp, paprika + garlic build flavor, and herb rice soaks up pan juices.

**Ingredients** - 8 bone-in, skin-on chicken thighs - 2 tbsp olive oil - 1 tbsp smoked paprika - 1 tsp garlic powder - 1 tsp onion powder - 1 1/4 tsp kosher salt, 1/2 tsp black pepper - 1 lb broccoli florets - 1 tbsp lemon juice - 1 cup long-grain rice, rinsed - 1 3/4 cups low-sodium chicken broth - 1 bay leaf - 2 tbsp chopped parsley

**Method** 1) Heat oven to 425°F. Pat chicken dry. Mix paprika, garlic powder, onion powder, salt, pepper with olive oil; rub over thighs. 2) Place chicken skin-side up on a lined sheet pan. Roast 20 minutes. 3) Toss broccoli with a drizzle of oil and a pinch of salt. Add to the pan. Roast 15–20 minutes more until chicken hits 175°F and broccoli browns. 4) Meanwhile, cook rice: combine rice, broth, bay leaf, pinch of salt in a pot; bring to boil, cover, simmer 15 minutes. Rest 5 minutes, fluff with parsley and lemon juice. 5) Rest chicken 5 minutes. Serve over herb rice with roasted broccoli.

**Tips** - Broil 2 minutes for extra-crisp skin. - Save pan juices to spoon over rice.

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