Description
Delicious oven-roasted chicken thighs flavored with lemon and smoked paprika.
Ingredients
Scale
- 6 pieces bone-in, skin-on chicken thighs (about 2 lbs total)
- 2 whole fresh lemons (one for juice, one for zest and wedges)
- 2 tablespoons smoked paprika
- 4 cloves garlic (minced)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0 teaspoon black pepper
- 2 tablespoons fresh parsley or thyme (optional, for garnish)
Instructions
- Pat the chicken thighs completely dry with paper towels.
- In a medium bowl, whisk together the juice of one lemon, olive oil, smoked paprika, minced garlic, salt, and pepper until well blended.
- Place the dried chicken thighs in a shallow dish or large zip-top bag. Pour the marinade over the chicken, making sure each piece is thoroughly coated. Refrigerate for 30 minutes to 4 hours (2 to 4 hours ideal for deepest flavor).
- Preheat your oven to 425°F. Line a baking sheet with parchment paper. Arrange the marinated thighs skin-side up with at least an inch of space between each piece.
- Roast for 35 to 40 minutes until the skin turns deep golden brown and crispy. At the 20-minute mark, baste the chicken with the accumulated pan juices. Check for doneness with an instant-read thermometer – it should read 165°F in the thickest part.
- Remove from the oven and let the chicken rest on the pan for 5 minutes. Zest the remaining lemon over the top, sprinkle with fresh herbs if using, and serve with lemon wedges on the side.
Notes
- For best flavor, marinate the chicken for several hours or overnight.
- Change the herbs for different flavor profiles, using rosemary or oregano if preferred.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 thigh
- Calories: 350
- Sugar: 1g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg