Go Back
–+ servings
Lemon Paprika Roast Chicken Thighs

Zesty Lemon Paprika Roast Chicken Thighs for Simple Dinners

Lemon Paprika Roast Chicken Thighs are a celebration of simple, wholesome ingredients that come together effortlessly.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Marinating Time 3 hours
Total Time 4 hours 10 minutes
Servings: 4 thighs
Course: Dinner
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade Ingredients
  • 4 pieces Chicken Thighs Substitute boneless chicken breasts for a quicker option.
  • 1/4 cup Lemon Juice Lime juice can work as a similar alternative.
  • 3 tablespoons Olive Oil Avocado oil can be used for higher cooking temperatures.
  • 1 tablespoon Smoked Paprika Regular paprika is a fallback but lacks smokiness.
  • 3 cloves Garlic Can switch to garlic powder, adjusting amount to taste.
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper

Equipment

  • Medium Bowl
  • Whisk
  • Baking sheet
  • Parchment paper
  • Meat thermometer

Method
 

Cooking Instructions
  1. In a medium bowl, whisk together freshly squeezed lemon juice, olive oil, smoked paprika, crushed garlic, salt, and pepper until well combined.
  2. Coat each chicken thigh thoroughly in the marinade, then refrigerate for 30 minutes to 4 hours.
  3. Preheat your oven to 425°F (220°C) about 15 minutes before cooking.
  4. Line a baking sheet with parchment paper and arrange the marinated chicken thighs skin-side up.
  5. Roast the chicken thighs for 35-40 minutes until golden brown and cooked through.
  6. Baste the chicken with pan juices halfway through roasting.
  7. Remove from the oven and let the chicken rest for about 5 minutes.
  8. Sprinkle with fresh herbs before serving.

Nutrition

Serving: 1thighCalories: 320kcalCarbohydrates: 4gProtein: 25gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 120mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

This dish is meal prep friendly and leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Tried this recipe?

Let us know how it was!