Lemon Paprika Roast Chicken Thighs for Juicy Home Flavor

This Lemon Paprika Roast Chicken Thighs recipe offers a delicious combination of zesty lemon and smoky paprika, perfect for any occasion.

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Prep Time 30

Cook Time 40

Resting Time 5

Total Time 1 15

Servings: 4 thighs

Course: Dinner

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade

1/4 cup Fresh Lemon Juice Lime juice can be substituted.
1/4 cup Olive Oil Neutral oil can be used.
2 teaspoons Smoked Paprika Regular paprika can be substituted.
3 cloves Garlic (Crushed) Garlic powder can be used as a substitute.
1 teaspoon Salt Check for gluten-free options.
1 teaspoon Pepper

For Serving

1/4 cup Fresh Herbs e.g., parsley, thyme
1 whole Lemon Wedges

Equipment

mixing bowl
Baking Sheet
meat thermometer

Method

Step-by-Step Instructions

In a mixing bowl, whisk together the fresh lemon juice, olive oil, smoked paprika, crushed garlic, salt, and pepper.
Coat the chicken thighs thoroughly in the marinade and let them marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
Preheat your oven to 425°F (220°C).
Remove the chicken thighs from the marinade and place them skin-side up on a lined baking sheet.
Roast the chicken thighs in the preheated oven for about 35-40 minutes until golden brown and crispy.
Let the chicken rest for about 5 minutes and garnish with fresh herbs and lemon wedges before serving.

Nutrition

Serving: 1thighCalories: 300kcalCarbohydrates: 2gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 90mgSodium: 600mgPotassium: 300mgVitamin A: 300IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

Allow the chicken to marinate for up to 4 hours for deeper flavor. Use skin-on thighs for the best texture.

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