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Lemon Paprika Roast Chicken Thighs

Lemon Paprika Roast Chicken Thighs for Flavorful Family Meals

Enjoy Lemon Paprika Roast Chicken Thighs, a simple yet flavorful dish that transforms a meal into a memorable feast.
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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
  • 1/4 cup Lemon Juice freshly squeezed
  • 1/4 cup Olive Oil can substitute with melted butter
  • 2 tablespoons Smoked Paprika or regular paprika if needed
  • 3 cloves Garlic crushed; garlic powder works too
  • 1 teaspoon Salt adjust for saltiness
  • 1/2 teaspoon Black Pepper freshly ground
For the Chicken
  • 4 pieces Chicken Thighs juicy and flavorful
Optional Garnishes
  • to taste Fresh Herbs parsley or thyme
  • 1 piece Lemon Wedges for serving

Equipment

  • Medium Bowl
  • shallow dish or zip-top bag
  • parchment-lined baking sheet
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together lemon juice, olive oil, smoked paprika, garlic, salt, and pepper until well combined.
  2. Place chicken thighs into a shallow dish or zip-top bag and pour the marinade over. Ensure each piece is coated, seal, and refrigerate for at least 30 minutes.
  3. Preheat your oven to 425°F (220°C) when ready to cook.
  4. Remove chicken from marinade, shake off excess, and arrange skin-side up on a parchment-lined baking sheet.
  5. Roast the chicken for 35 to 40 minutes until golden brown and internal temperature reaches 165°F (74°C), basting halfway through.
  6. Once cooked, let the chicken rest for 5 minutes, then optionally garnish with fresh herbs and lemon wedges before serving.

Nutrition

Serving: 1thighCalories: 320kcalCarbohydrates: 2gProtein: 25gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 500mgPotassium: 400mgVitamin A: 300IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

For best results, do not overcrowd the chicken on the baking sheet and ensure it is patted dry before marinating for crispier skin.

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