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Lemon Paprika Roast Chicken Thighs

Lemon Paprika Roast Chicken Thighs for a Zesty Weeknight Delight

Lemon Paprika Roast Chicken Thighs brings zesty flavors to your dinner table, perfect for a busy weeknight meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 thighs
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 cup Lemon Juice freshly squeezed recommended
  • 1/4 cup Olive Oil or avocado oil
  • 2 tablespoons Smoked Paprika smoky depth and color
  • 4 cloves Garlic (crushed) fresh preferred
  • 1 teaspoon Salt kosher salt recommended
  • 1/2 teaspoon Black Pepper to taste
For the Chicken
  • 8 pieces Chicken Thighs bone-in, skin-on recommended
For Garnish
  • 1/4 cup Fresh Herbs (e.g., parsley, thyme, cilantro) any preferred fresh herbs
  • 2 pieces Lemon Wedges for serving

Equipment

  • baking sheet
  • bowl
  • whisk
  • meat thermometer

Method
 

Preparation Steps
  1. In a bowl, whisk together lemon juice, olive oil, smoked paprika, crushed garlic, salt, and black pepper until blended.
  2. Coat the chicken thighs with the marinade and refrigerate for at least 30 minutes, preferably up to 4 hours.
  3. Preheat your oven to 425°F (220°C).
  4. Line a baking sheet with parchment paper and place the marinated chicken thighs skin-side up.
  5. Roast the chicken for 35 to 40 minutes until the skin is golden brown and the internal temperature reaches 165°F (74°C), basting halfway through.
  6. Remove from the oven and let the chicken rest for 5 minutes before serving, garnished with fresh herbs and lemon wedges.

Nutrition

Serving: 1thighCalories: 320kcalCarbohydrates: 2gProtein: 25gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 150mgSodium: 600mgPotassium: 350mgVitamin C: 10mgCalcium: 2mg

Notes

For richer flavor, marinate for the full 4 hours. Ensure the oven is fully preheated to achieve crispy skin.

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