A super easy and incredibly delicious low carb and gluten free baked chicken recipe featuring paprika and sour cream.
- 4 large chicken thighs (bone in and skin on)
- 2 Tbsp Hungarian Paprika
- 1 tsp onion powder
- 1 tsp kosher salt
- 1/4 cup sour cream
- Mix the paprika, onion powder and salt together in a small bowl. Season the chicken thighs generously with the mixture. Place the thighs on a parchment lined (optional but helps with clean up) baking sheet. Roast at 400 degrees (F) for about 40 minutes. Remove the chicken from the pan and pour the juices into a small bowl. Whisk in the sour cream until smooth. Serve the gravy warm alongside the chicken.
Approx. nutrition info per serving: 384 calories, 31g fat, 1g net carbs, 33g protein
- Serving Size: 1 chicken thigh and about 2 Tbsp gravy