My grandma always made this for Easter Sunday, and the flavor is simply divine! Uses just 4 ingredients.

Every Easter Sunday, my grandma would slide a foil-lined pan of these deep red, smoky chicken thighs into the oven while the rest of us bustled around setting the table and hunting for eggs. The whole farmhouse would fill with the warm scent of smoked paprika and roasting chicken, and we knew the day was truly special. This recipe is as simple and honest as the Midwestern kitchens I grew up in—just four ingredients, nothing fancy, but the flavor is simply divine. It’s the sort of dish you can pull together on a busy holiday morning or a quiet weeknight, and it always tastes like home.

I like to serve this smoked paprika chicken with buttery mashed potatoes or simple roasted baby potatoes so they can soak up all those smoky, garlicky pan juices. A side of green beans, buttered corn, or a crisp lettuce salad with a tangy vinaigrette balances the richness nicely. On Easter, Grandma always put out her fluffy dinner rolls to mop the bottom of the roasting pan clean, and a dish of pickles or coleslaw for a little crunch and brightness.

Servings: 4

8 bone-in, skin-on chicken thighs (about 3 pounds total)

Directions

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