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Mary Berry Paprika Chicken Thighs Recipe

Mary Berry Paprika Chicken Thighs Recipe

Mary Berry's paprika chicken thighs are deeply golden, warmly spiced, and roasted until sticky and caramelised — a quick, bold weeknight dinner.
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Prep Time 10 minutes
Cook Time 40 minutes
Marinating Time 30 minutes
Servings: 4 Portions
Course: Main Course
Cuisine: British
Calories: 460
Ingredients Method Notes

Ingredients
  

  • Paprika Chicken Thighs:
  • 8 bone-in skin-on chicken thighs
  • 2 tsp sweet smoked paprika
  • 1 tsp hot smoked paprika
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • ½ tsp dried oregano
  • ½ tsp ground coriander
  • 1 tsp fine salt
  • ½ tsp black pepper
  • 3 tbsp olive oil
  • Juice of 1 lemon
  • 1 tbsp runny honey
  • To Serve:
  • Fresh flat-leaf parsley lemon wedges, salad, rice or couscous

Method
 

  1. Combine all marinade ingredients — stir until smooth. Taste and adjust seasoning.
  2. Score each chicken thigh 2–3 times to the bone. Coat every surface in marinade — get it under the skin and into the score marks. Marinate 30 minutes minimum at room temperature — or 2–4 hours in the fridge.
  3. Preheat oven to 210°C / 190°C fan / Gas 7. Line a large roasting tin. Place chicken skin-side up — spaced apart, not touching.
  4. Roast 35–40 minutes until skin is deeply golden and caramelised at the edges and juices run completely clear.
  5. Rest 5 minutes. Scatter parsley. Serve with lemon wedges.

Notes

Score the chicken deeply before marinating — allows marinade to penetrate to the bone.
Get marinade under the skin — flavours the meat directly.
Use two types of smoked paprika — sweet for depth, hot for heat.
Space chicken pieces in the tin — crowded thighs steam and stay pale.
Roast at 210°C — high heat gives the caramelised, slightly crispy skin.
Freeze marinated raw chicken for up to 2 months.
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