Lemon Paprika Roast Chicken Thighs
A comforting and flavorful dish featuring roasted chicken thighs marinated with lemon and paprika, perfect for Sunday dinners.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 2 teaspoons paprika (smoked or sweet)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- Zest of 1 lemon
- Juice of 2 lemons
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- Lemon slices for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking dish or sheet.
- In a large bowl, combine the paprika, salt, black pepper, olive oil, minced garlic, lemon zest, lemon juice, rosemary, and thyme to create a marinade.
- Pat the chicken thighs dry with paper towels.
- Add the chicken thighs to the marinade and toss until well coated; let marinate for at least 30 minutes or up to 2 hours.
- Arrange the marinated chicken thighs skin-side up in the prepared baking dish.
- Optionally, place lemon slices on top of the chicken.
- Roast in the preheated oven for 35-45 minutes, until the internal temperature reaches 165°F (75°C) and the skin is golden brown.
- Allow the chicken to rest for 5-10 minutes after removing from the oven.
- Serve hot, garnished with additional lemon slices and fresh herbs if desired.
Notes
For deeper flavor, marinate the chicken overnight. Use a meat thermometer to ensure the chicken is cooked through.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 1g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 70mg
Find it online: https://lunarecipez.com/lemon-paprika-roast-chicken-thighs/