Description
Lemon Paprika Roast Chicken Thighs bring zesty Mediterranean flavors to your dinner table with minimal effort. Crispy skin and tender meat make this simple recipe a guaranteed crowd-pleaser that will have your family asking for seconds.
Ingredients
Scale
Primary Proteins:
- 2 lb bone-in, skin-on chicken thighs
Spices and Seasonings:
- 1 ½ tablespoons smoked paprika
- 1 ¼ teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
Flavor Enhancers and Liquids:
- 2 lemons
- 3 tablespoons lemon juice
- 4 garlic cloves
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh parsley or thyme
Instructions
- Create a zesty marinade by whisking 3 tablespoons lemon juice, 2 tablespoons olive oil, 1 ½ tablespoons smoked paprika, 4 minced garlic cloves, 1 ¼ teaspoons kosher salt, and ¾ teaspoon black pepper in a bowl.
- Transfer 2 pounds of bone-in chicken thighs into a zip-top bag and pour marinade over them. Ensure each piece gets completely coated. Refrigerate for 30 minutes to allow flavors to penetrate.
- Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleanup. Arrange marinated thighs skin-side up with small gaps between each piece.
- Gently pat chicken skin dry with paper towels. Brush remaining marinade over the surface of each thigh to enhance flavor and color.
- Slide the sheet pan into the preheated oven. Roast for 35-40 minutes until chicken skin turns golden brown and internal temperature reaches 165°F at the thickest point.
- Midway through roasting, quickly baste thighs with accumulated pan juices to keep meat moist and enhance browning.
- Remove pan from oven. Let chicken rest for 5 minutes to redistribute internal juices and maintain tenderness.
- Sprinkle chopped fresh parsley or thyme and lemon zest over the roasted thighs. Serve with fresh lemon wedges and drizzle pan sauce on top.
Notes
- Let the chicken marinate longer for deeper, more intense flavor that penetrates every bite.
- Pat the chicken skin completely dry before roasting to ensure maximum crispiness and beautiful golden color.
- For a low-carb or keto-friendly version, replace olive oil with avocado oil and skip any sugary marinades.
- Use a meat thermometer to check doneness precisely, avoiding overcooking and keeping the chicken tender and juicy.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 340 kcal
- Sugar: 0 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 130 mg