Lemon Paprika Roast Chicken Thighs for Flavor-Packed Dinners

This Lemon Paprika Roast Chicken Thighs recipe combines zesty lemon and smoky paprika for a flavorful, gluten-free dinner.

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Prep Time 10

Cook Time 40

Marinating Time 30

Total Time 1 20

Servings: 4 thighs

Course: Dinner

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade

1/4 cup Fresh Lemon Juice Adds brightness and acidity to enhance flavor.
1/4 cup Olive Oil Provides moisture and helps in the marinating process.
2 tablespoons Smoked Paprika Contributes a warm, smoky depth to the dish.
4 cloves Crushed Garlic Infuses aromatic flavor.
1 teaspoon Salt Enhances overall seasoning.
1/2 teaspoon Black Pepper Adds a touch of heat.

For the Chicken

4 pieces Chicken Thighs Juicy and flavorful, perfect for roasting.

Equipment

Medium Bowl
Whisk
Baking Sheet
parchment paper
meat thermometer

Method

Step-by-Step Instructions

In a medium bowl, whisk together the fresh lemon juice, olive oil, smoked paprika, crushed garlic, salt, and black pepper until well combined.
Coat the chicken thighs generously with the marinade and refrigerate for at least 30 minutes.
Preheat your oven to 425°F (220°C).
Remove the chicken thighs from the fridge and place them skin-side up on a baking sheet lined with parchment paper.
Roast the chicken thighs for about 35-40 minutes, basting halfway through.
Let the chicken rest for about 5 minutes before serving.
Sprinkle with fresh herbs and serve with additional lemon wedges.

Nutrition

Serving: 1thighCalories: 320kcalCarbohydrates: 3gProtein: 24gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 500mgPotassium: 450mgFiber: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

For leftovers, refrigerate in an airtight container for up to 3 days. Reheat in the oven to maintain texture.

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