Name: Smoked Paprika Chicken Thighs
Ingredients: 1 tablespoon smoked paprika; 1 teaspoon granulated garlic; 0.5 teaspoon ancho chile powder; 0.5 teaspoon salt; 0.25 teaspoon ground turmeric; 0.25 teaspoon freshly ground black pepper; 1 tablespoon olive oil; 1 tablespoon cider vinegar; 4 large bone-in, skin-on chicken thighs; 2 tablespoons melted butter; 2 tablespoons minced fresh parsley

Ingredients

1 tablespoon smoked paprika
1 teaspoon granulated garlic
0.5 teaspoon ancho chile powder
0.5 teaspoon salt
0.25 teaspoon ground turmeric
0.25 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon cider vinegar
4 large bone-in, skin-on chicken thighs
2 tablespoons melted butter
2 tablespoons minced fresh parsley

Steps

Preheat the oven to 400 degrees F (200 degrees C). Grease an 8×8-inch baking dish.
In a large resealable storage bag, combine paprika, garlic, ancho chile powder, salt, turmeric, and black pepper; add olive oil and apple cider vinegar and mix together. Place chicken thighs into the bag, reseal, and massage seasoning mix into chicken. Marinate, refrigerated, for at least 15 minutes.
Place the chicken in the prepared baking dish and drizzle with melted butter.
Bake in the preheated oven until the chicken is no longer pink inside and the skin is crispy, about 40 minutes, brushing occasionally with the pan drippings. An instant-read thermometer inserted into the thick part of a thigh should read at least 165 degrees F (74 degrees C). For extra crispy skin, place under the broiler for 1 to 2 minutes. Garnish with parsley.