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Zesty Lemon Paprika Roast Chicken Thighs That Will Elevate Your Dinner Game - Featured Image

Zesty Lemon Paprika Roast Chicken Thighs That Will Elevate Your Dinner Game

Learn how to make delicious Lemon Paprika Roast Chicken Thighs. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 6 bone-in, skin-on chicken thighs (about 3 pounds)
  • 2 tablespoons olive oil (or avocado oil for a neutral flavor)
  • 1 large lemon (zested and juiced)
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano (or Italian seasoning if you prefer)
  • 1/2 teaspoon cayenne pepper (optional for a little kick)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • 1/2 cup chicken broth or water (to keep the chicken moist)

Substitution tip: If you don’t have smoked paprika, regular paprika works just fine, though you’ll miss a bit of that smoky depth. For a dairy twist, a dollop of Greek yogurt mixed with lemon juice makes a lovely tangy sauce on the side.

Instructions

  1. Preheat your oven to 425°F (220°C). This higher heat ensures the skin crisps up beautifully.
  2. Pat the chicken thighs dry with paper towels—this step is crucial for crispiness. If you skip it, you’ll end up with soggy skin, and trust me, I’ve learned that the hard way during a rushed dinner!
  3. In a large bowl, combine olive oil, lemon zest, lemon juice, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper (if using), salt, and pepper.
  4. Add the chicken thighs to the bowl and toss them well, making sure each piece is coated evenly with the marinade. If you have a bit more time, let them sit for 15-30 minutes. Sometimes, I’ve thrown this together just minutes before roasting, and it still turns out delicious.
  5. Arrange the chicken thighs skin-side up on a baking sheet or in a roasting pan. Pour the chicken broth or water around the thighs to keep the pan moist and catch drippings for extra flavor.
  6. Roast in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crisp. Halfway through, you can spoon some of the pan juices over the thighs for extra juiciness.
  7. Remove from oven and let the chicken rest for 5 minutes before serving—this helps the juices redistribute and keeps every bite tender.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Lemon Paprika Roast Chicken Thighs, recipe, cooking, food