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Lemon Paprika Roast Chicken Thighs

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A flavorful and simple dish with a tangy lemon and smoky paprika marinade that makes chicken juicy and crispy.

Ingredients

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  • 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

  1. Preheat your oven to 400°F (200°C) and prepare a baking dish or sheet by lining it with parchment paper or lightly greasing it.
  2. Combine the paprika, salt, black pepper, olive oil, minced garlic, lemon zest, lemon juice, rosemary, and thyme in a large bowl to create a marinade.
  3. Pat the chicken thighs dry with paper towels to ensure the skin crisps up during roasting.
  4. Add the chicken thighs to the bowl with the marinade and toss until they are well coated. Let them marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
  5. Arrange the marinated chicken thighs skin-side up in the prepared baking dish, making sure they are not overcrowded.
  6. Optional: Place lemon slices on top of the chicken for added flavor.
  7. Roast in the preheated oven for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
  8. Allow the chicken to rest for 5-10 minutes after removing it from the oven to help the juices redistribute.
  9. Serve hot, garnished with additional lemon slices and fresh herbs if desired.

Notes

Make sure to pat the chicken dry before marinating for crispy skin. For extra flavor, let it marinate overnight.

Nutrition

Find it online: https://lunarecipez.com/lemon-paprika-roasted-chicken-thighs/

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