These oven baked chicken seasoned chicken thighs are flavorful on their own, but topped with this unique vinaigrette they make a fantastic dinner. I served them with roasted potatoes and sautéed kale and we kind of ate the vinaigrette with all of it.
The thighs are seasoned with smoked paprika, onion, garlic, coriander, thyme, lemon, salt and pepper. The are baked in a 400 degree oven until tender with a crispy skin. The dressing here uses castelvetrano olives, which are young olives that are not cured. They have a mild, fruity flavor and they pair well with the walnuts and sherry vinegar in the dressing. You could sub different olives here if you can’t find these, but I’d definitely reduce the vinegar/salt in the dressing if using cured olives.
Roasted potatoes went really well with this vinaigrette, as did the kale. You could also serve these with a salad or rice on the side.
Paprika Chicken with Olive Walnut Vinaigrette
Ingredients
For the chicken:
- 8 bone in chicken thighs
- 1/4 cup olive oil
- 1 1/2 tsp kosher salt
- pepper to taste
- 1 tbsp lemon juice
- 1 tsp coriander
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
For the dressing:
- 1/2 cup chopped castelvetrano olives
- 1/2 cup chopped toasted walnuts
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh basil
- 1 clove garlic minced
- 1/2 cup olive oil
- 1/4 cup sherry vinegar
- salt and pepper to taste
Instructions
For the chicken:
- Combine the spices and salt and pepper. Drizzle chicken with the oil and rub the spice mix all over the chicken thighs and place on a foil lined baking sheet. Allow to rest 20 minutes at room temp. Heat the oven to 400 and place chicken in. Cook for 45-60 minutes, until well cooked and easy to remove from the bones.
For the vinaigrette:
- Combine all the ingredients and toss well. Taste and season with extra salt and pepper if needed. Serve the chicken with the dressing over the top.