Lemon Paprika Roast Chicken Thighs Recipe

Introduction

Lemon Paprika Roast Chicken Thighs combine juicy, tender meat with a vibrant citrus and smoky spice blend that makes every bite irresistible. This straightforward recipe elevates simple ingredients into a flavorful, comforting dish perfect for weeknight dinners or casual gatherings.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons fresh lemon juice
• 2 teaspoons smoked paprika
• 3 garlic cloves, crushed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• Fresh herbs (parsley or thyme), optional, for garnish
• Extra lemon wedges, for serving

Instructions

1. Step 1: In a bowl, whisk together lemon juice, olive oil, smoked paprika, crushed garlic, salt, and pepper until well combined to make a fragrant marinade.
2. Step 2: Place chicken thighs in a shallow dish or zip-top bag and pour the marinade over them, ensuring each piece is evenly coated. Refrigerate for 30 minutes to 4 hours.
3. Step 3: Preheat the oven to 425°F (220°C). Remove chicken from the marinade and arrange skin-side up on a parchment-lined baking sheet or roasting pan, spacing pieces apart.
4. Step 4: Roast for 35 to 40 minutes until skin is golden and crisp and internal temperature reaches 165°F (74°C). Halfway through, baste with pan juices to keep the meat juicy.
5. Step 5: Let the chicken rest for 5 minutes after roasting. Garnish with chopped fresh herbs and serve with extra lemon wedges.

Tips & Variations

• Pat chicken dry before marinating to ensure crispier skin.
• Add a pinch of cayenne or chili flakes for a spicy kick.
• Swap parsley for rosemary or oregano for a different herbal note.
• Use lime or orange juice instead of lemon for a new citrus flavor.
• For a healthier option, use skinless thighs and roast with a splash of chicken broth.
• Try smoked sea salt or chipotle powder to enhance the smoky flavor.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze cooked thighs wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months. Reheat gently in a 325°F (160°C) oven to maintain moisture and crispness. Avoid microwaving to prevent dryness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts cook faster and are leaner, so monitor cooking time closely to avoid drying out. Thighs are preferred for their juiciness and richer flavor.

Is smoked paprika necessary?

While regular paprika can be used, smoked paprika provides a distinctive smoky depth that balances the bright lemon flavor perfectly, making the dish more flavorful.

Lemon Paprika Roast Chicken Thighs Recipe

Print Recipe

★★★★★

4.5 from 105 reviews

Lemon Paprika Roast Chicken Thighs are a flavorful and juicy dish combining smoky paprika, fresh lemon, and garlic to create an irresistibly aromatic and crispy-skinned chicken. Perfectly roasted in the oven, this recipe is simple yet elegant, ideal for elevating weeknight meals or impressing guests with minimal effort.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken:

• 4 bone-in, skin-on chicken thighs

Marinade:

• 2 tablespoons fresh lemon juice (about 1 lemon)
• 2 tablespoons olive oil
• 2 teaspoons smoked paprika
• 3 garlic cloves, crushed
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Garnish (optional):

• Fresh parsley or thyme, chopped
• Lemon wedges

Instructions

1. Prepare the Marinade: In a bowl, whisk together fresh lemon juice, olive oil, smoked paprika, crushed garlic, salt, and black pepper until well combined. This fragrant marinade will infuse the chicken with bright and smoky flavors.
2. Marinate the Chicken Thighs: Place the chicken thighs in a shallow dish or zip-top bag, pour the marinade over them, making sure each piece is coated thoroughly. Refrigerate for at least 30 minutes and up to 4 hours to allow deep flavor penetration.
3. Preheat the Oven and Prepare Chicken: Preheat your oven to 425°F (220°C). Remove the chicken from the marinade and arrange the thighs skin-side up on a parchment-lined baking sheet or roasting pan, ensuring they have room for even cooking.
4. Roast to Perfection: Roast the chicken for 35 to 40 minutes, until the skin is golden brown and crisp and the internal temperature reaches 165°F (74°C). Halfway through, baste the chicken with its pan juices to keep it moist and flavorful.
5. Garnish and Serve: Let the chicken rest for 5 minutes after roasting to reabsorb the juices. Sprinkle with fresh herbs and serve with lemon wedges for an added burst of freshness and presentation.

Notes

• Pat the chicken dry before marinating to ensure crispy skin.
• Marinate for at least 30 minutes but not more than 4 hours for best texture and flavor.
• Use a meat thermometer to ensure perfect doneness without overcooking.
• For extra crispy skin, broil the chicken for 2-3 minutes at the end of roasting if desired.
• You can substitute smoked paprika with regular paprika but flavor will be less smoky.
• All ingredients are naturally gluten-free—verify your paprika brand if needed.
• Store leftovers in an airtight container in the fridge up to 3 days or freeze for up to 3 months.
• Reheat gently in an oven at 325°F (160°C) to retain moisture and texture.

Keywords: lemon paprika chicken, roasted chicken thighs, smoky chicken recipe, easy oven chicken, citrus chicken bake