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Lemon Paprika Roast Chicken Thighs

Lemon Paprika Roast Chicken Thighs for Savory Simple Meals

This Lemon Paprika Roast Chicken Thighs recipe is a heartwarming dish that turns simple ingredients into a culinary delight.
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Prep Time 40 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 4 thighs
Course: Dinners
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 6 pieces bone-in, skin-on chicken thighs The bone and skin add moisture and flavor during cooking.
For the Marinade
  • 2 teaspoons paprika (smoked or sweet) Adds a rich, smoky flavor to the chicken.
  • 1 teaspoon salt Enhances all the other flavors in the dish.
  • ½ teaspoon black pepper A subtle kick that balances the dish.
  • 3 tablespoons olive oil Keeps the chicken juicy and helps achieve that crispy skin.
  • 4 cloves garlic, minced Infuses robust flavor and pairs beautifully with lemon.
  • 1 whole lemon, zest Adds vibrant citrus notes to the marinade.
  • 2 whole lemons, juice Brings a refreshing tang that brightens the dish.
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried) Herbaceous notes that complement the chicken.
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried) Adds earthiness and depth to the marinade.
For Garnish
  • lemon slices for garnish A lovely visual touch that also enhances the lemony aroma.

Equipment

  • Oven
  • Baking Dish
  • Mixing Bowl
  • Parchment Paper
  • meat thermometer

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking dish with parchment paper or grease with cooking spray.
  2. In a large bowl, combine the marinade ingredients and mix well until a fragrant marinade forms.
  3. Pat the chicken thighs dry with paper towels and toss them gently in the marinade until coated.
  4. Let the chicken marinate for at least 30 minutes, or up to 2 hours in the fridge for more flavor.
  5. Arrange the marinated chicken thighs skin-side up in the prepared baking dish, spacing them out for even cooking.
  6. Optionally, place lemon slices on top of the chicken for added flavor and aroma.
  7. Roast the chicken for 35-45 minutes until the internal temperature reaches 165°F (75°C) and the skin is crispy.
  8. Let the chicken rest for 5-10 minutes before serving to allow juices to redistribute.
  9. Serve hot, garnished with additional lemon slices and fresh herbs if desired.

Nutrition

Serving: 1chicken thighCalories: 350kcalCarbohydrates: 2gProtein: 29gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 100mgSodium: 800mgPotassium: 300mgVitamin A: 10IUVitamin C: 15mgCalcium: 1mgIron: 8mg

Notes

For crispier skin, pat the chicken dry before marinating and avoid overcrowding in the baking dish.

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