Description
This Lemon Paprika Roast Chicken Thighs recipe offers a flavorful and juicy poultry dish featuring a zesty lemon and smoky paprika marinade. Perfectly roasted to achieve crispy skin and tender meat, it’s an easy and satisfying meal for any occasion.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
Marinade
- 2 tablespoons olive oil
- 1 lemon (zested and juiced)
- 1 tablespoon smoked paprika
- 2 cloves garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon fresh rosemary (chopped, or 1/2 teaspoon dried)
- 1/2 teaspoon red pepper flakes (optional, for heat)
Garnish and Serving
- Fresh parsley (for garnish)
- Lemon wedges (for serving)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a baking dish by lightly greasing it with olive oil to prevent sticking.
- Make Marinade: In a large bowl, combine olive oil, lemon zest, lemon juice, smoked paprika, minced garlic, salt, black pepper, dried oregano, rosemary, and red pepper flakes (if using). Mix thoroughly to create a well-blended marinade.
- Marinate Chicken: Add the chicken thighs to the marinade bowl, making sure each piece is fully coated. For enhanced flavor, marinate for at least 30 minutes at room temperature or cover and refrigerate for up to 4 hours.
- Arrange Chicken: Place the marinated chicken thighs skin-side up in the greased baking dish, spacing them out evenly for proper roasting.
- Roast: Roast in the preheated oven for 35-40 minutes until the skin is crispy and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
- Broil for Crispiness: If the skin isn’t crispy enough, broil the chicken for an additional 2-3 minutes, watching carefully to avoid burning.
- Rest the Chicken: Remove from oven and let the chicken rest for 5-10 minutes to allow juices to redistribute, resulting in tender meat.
- Serve: Garnish with fresh parsley and serve with lemon wedges to add a bright citrus burst.
Notes
- Marinating the chicken longer enhances flavor but is optional if short on time.
- Use a meat thermometer to ensure chicken is safely cooked to 165°F (74°C).
- Broiling time is brief—stay attentive to prevent burning the skin.
- Substitute fresh herbs with dried if fresh is not available.
- For a milder version, omit red pepper flakes.
