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Low sodium paprika and cinnamon roast chicken thighs

This is my garlic and thyme chicken with a different spice rub. The paprika and cinnamon in this dish give it more of a warm, earthy feel that I crave in the fall so I'm thinking it might be part of our Thanksgiving meal this year with a side of roasted green beans and brown butter butternut squash. I use the same roast-then-pan-fry method to get a nice crisp all over each piece just before serving.

Servings: 5-6 bone-in thighs Sodium: 86 mg per 4 ounce serving Time: 4 hours or overnight for marinating, 45 minutes to cook


2 pounds bone-in chicken thighs

1 Tablespoon fresh thyme leaves (or 1 tsp dried)

2 tsp smoked paprika

1 tsp paprika

1 tsp cinnamon

2 tsp onion powder

2 tsp garlic powder

2 tsp sugar

4 Tablespoons canola or vegetable oil, divided

1 clove garlic, minced

4-5 springs thyme, cut in 1-inch pieces

1) In a small bowl, mix together 2 tablespoons oil with 1 tablespoon fresh thyme, smoked and sweet paprika, cinnamon, onion powder, garlic powder, and sugar. Rub the spice mix into the chicken and let marinate for anywhere from 4 hours to overnight.

2) Preheat oven to 425°F. Place chicken skin side up on a foil-lined roasting pan and bake for 20-25 minutes. Chicken is done when it reaches an internal temperate of 160°F.

3) Just before you're ready to serve, heat 2 tablespoons oil, minced fresh garlic, and springs of thyme in a large 12-inch skillet on medium-high heat. Cook the chicken about 2-3 minutes on each side to crisp the skin and edges. Serve hot.

You can skip this last step and just serve straight from the oven but I think it adds a nice touch of flavor and texture to the chicken. Without salt, most of the flavor is going to come from the crispy edges and spices on the surface of the meat. This last step also allows you to roast your chicken in advance, and then heat it up quickly before serving.

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