Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Place the chicken thighs on the baking sheet and season them with paprika, black pepper, and salt. Place the rosemary leaves on top of the chicken thighs.
Bake in the preheated oven for 20-25 minutes until the skin is crispy.
Turn off the oven and let the chicken thighs remain inside for an additional 5 minutes.
Remove from the oven. Crumble the rosemary leaves through your fingers, allowing the leaves to fall onto the meat. Serve and enjoy!