Go Back
–+ servings
Lemon Paprika Roast Chicken Thighs

Lemon Paprika Roast Chicken Thighs for Juicy Flavor Bliss

Discover the tangy and smoky goodness of Lemon Paprika Roast Chicken Thighs, a gluten-free crowd-pleaser perfect for any dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Marinating Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 thighs
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1/4 cup Lemon Juice Fresh squeezed for best flavor
  • 1/4 cup Olive Oil Can substitute with avocado oil
  • 2 tablespoons Smoked Paprika Regular paprika can be used but has less smokiness
  • 3 cloves Garlic Fresh crushed for best results
  • 1 teaspoon Salt Adjust according to taste
  • 1 teaspoon Pepper Freshly cracked recommended
For Serving
  • 1/4 cup Fresh Herbs (Parsley, Thyme, or Cilantro) Can substitute with favorite herbs

Equipment

  • Mixing Bowl
  • Baking sheet
  • meat thermometer

Method
 

Preparation Steps
  1. In a mixing bowl, whisk together fresh lemon juice, olive oil, smoked paprika, crushed garlic, salt, and pepper until well combined.
  2. Coat the chicken thighs thoroughly with the prepared marinade and refrigerate for at least 30 minutes.
  3. Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
  4. Arrange the marinated chicken thighs skin-side up on the lined baking sheet.
  5. Roast the chicken thighs in the preheated oven for 35 to 40 minutes, basting halfway through.
  6. Let the chicken rest for about 5 minutes before serving, garnished with fresh herbs and lemon wedges.

Nutrition

Serving: 1thighCalories: 320kcalCarbohydrates: 2gProtein: 25gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 18gCholesterol: 110mgSodium: 600mgPotassium: 320mgVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 2mg

Notes

Ensure each chicken thigh is generously coated with marinade for the best flavor. Using a meat thermometer is crucial; aim for an internal temperature of 165°F (74°C).

Tried this recipe?

Let us know how it was!