Zesty Paprika Lemon Roast Chicken Thighs

$- 4 bone-in, skin-on chicken thighs - 2 tablespoons extra virgin olive oil - 2 tablespoons freshly squeezed lemon juice - Zest of 1 medium lemon - 1 tablespoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - Salt and freshly ground black pepper, to taste - Fresh parsley, finely chopped, for garnish When measuring olive oil, use a tablespoon for accuracy. Fresh lemon juice adds brightness. Zest from the lemon gives extra flavor. Use a tablespoon for the smoked paprika, as it packs a punch. The garlic and onion powder both need a teaspoon. Dried oregano also uses a teaspoon. If you do not have smoked paprika, you can use regular paprika. For a fresh twist, try fresh herbs instead of dried oregano. You can replace olive oil with melted butter for a richer taste. If you want a lighter option, use skinless chicken thighs. Feel free to use lemon juice from a bottle, but fresh is best. {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). This step is key for roasting. A hot oven helps the chicken cook evenly and get that nice crispy skin. In a large bowl, mix these ingredients: - 2 tablespoons extra virgin olive oil - 2 tablespoons freshly squeezed lemon juice - Zest of 1 medium lemon - 1 tablespoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - Salt and freshly ground black pepper, to taste Whisk them together until they form a smooth marinade. This blend of flavors will make your chicken shine. Take your 4 chicken thighs and sprinkle them with salt and pepper. Then, add them to the bowl with your marinade. Toss the chicken well until each piece is coated. For the best taste, let the chicken sit for at least 30 minutes. If you have more time, marinate it for up to 2 hours in the fridge. This helps the flavors soak in deeply. After marinating, place the chicken thighs skin-side up on a baking sheet lined with parchment paper. Make sure they have space around them for even cooking. Slide the tray into your hot oven. Roast the chicken for about 35-40 minutes. You know it’s done when the skin is crispy and the internal temperature hits 165°F (75°C). Once cooked, take the chicken out of the oven. Let it rest for about 5 minutes. This helps keep the juices inside the meat. Before serving, sprinkle some fresh parsley on top for a pop of color and flavor. Serve the chicken on a platter with lemon wedges for a fresh touch. Enjoy your meal! Marinating chicken thighs adds flavor and tenderness. To start, mix your marinade well. Use olive oil, lemon juice, zest, smoked paprika, garlic powder, onion powder, and oregano. Toss the chicken in this blend. For best results, let it sit. Aim for at least 30 minutes. If you have time, go for 2 hours in the fridge. This wait helps the flavors soak in deeply. Crispy skin is key to tasty chicken. First, dry the chicken thighs with paper towels. This helps remove moisture. Next, season the skin well with salt and pepper. The salt draws out more moisture during cooking. When you roast, place the chicken skin-side up. The heat will crisp it perfectly. Roasting at 400°F (200°C) for 35-40 minutes works best. Keep an eye on the skin; it should turn golden brown. Lemon paprika roast chicken thighs pair well with many sides. Try serving them with roasted vegetables like carrots and broccoli. A fresh salad with lemon vinaigrette adds a nice touch. For a heartier option, consider creamy mashed potatoes or rice. You can even add crusty bread to soak up the tasty juices. Each side complements the zesty flavors of the chicken, making your meal even better. Pro Tips Marinate Longer for More Flavor: If time allows, marinate the chicken thighs in the refrigerator for up to 2 hours. This allows the flavors to penetrate deeper into the meat, resulting in a more flavorful dish. Use a Meat Thermometer: To ensure your chicken is perfectly cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C) for safe consumption. Resting is Key: Allow the chicken to rest for about 5 minutes after cooking. This will help the juices redistribute, making your chicken juicy and tender. Enhance Presentation: Serve the chicken on a rustic platter with lemon wedges and a sprinkle of parsley. This not only enhances the visual appeal but also adds a burst of freshness to each serving. {{image_4}} Want to amp up the heat? You can make a spicy version of this dish. Add cayenne pepper or crushed red pepper flakes to the marinade. Start with just a pinch, and adjust to your taste. This adds a kick that pairs well with the lemon and paprika. The spice level can bring a new depth to the flavors. If you love fresh herbs, try making citrus herb chicken thighs. Swap the smoked paprika for fresh herbs like thyme or rosemary. Add extra lemon juice and zest for a bright flavor. This version keeps the chicken juicy and adds a fresh twist. Feel free to mix in your favorite herbs for a personalized touch. You can cook these chicken thighs in different ways. Grilling gives the chicken a smoky flavor. Preheat your grill to medium heat and cook the thighs for about 25-30 minutes. Turn them halfway through for even cooking. If you prefer slow cooking, this method is great for tender meat. Place the marinated chicken in a slow cooker. Cook on low for 4-6 hours. The chicken will soak up all the flavors, making it super tasty. Both methods bring out the deliciousness of lemon paprika roast chicken thighs. After cooking, let the chicken cool down to room temperature. Place the chicken thighs in an airtight container. They will stay fresh for 3 to 4 days in the fridge. If you want to keep them longer, consider freezing. To freeze, wrap each chicken thigh tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They will keep well for up to 3 months. When ready to eat, move them to the fridge to thaw overnight. To reheat, preheat your oven to 350°F (175°C). Place the chicken on a baking sheet. Cover with foil to keep them moist. Heat for about 20 minutes or until warm. Check the temperature; it should reach 165°F (75°C) to be safe. Enjoy your tasty chicken again! You should marinate chicken thighs for at least 30 minutes. This time allows the flavors to soak in. For a deeper taste, you can marinate them for up to 2 hours in the fridge. Longer marinating makes the chicken even tastier. Yes, you can use chicken breasts. They will cook faster than thighs. Adjust the cooking time to about 25-30 minutes. The breasts will still be juicy, but they may not have the same rich flavor. Lemon paprika roast chicken thighs go well with many sides. You can serve them with: - Roasted vegetables - Rice pilaf - A fresh green salad - Mashed potatoes - Couscous with herbs These sides balance the dish and enhance the meal. Feel free to mix and match! You explored the key steps to make delicious lemon paprika roast chicken thighs, including ingredients and instructions. We covered how to marinate and roast chicken for the best flavor. You learned tips for crispy skin and great side dishes. Finally, I shared ideas for variations. With these insights, you can create a tasty meal that your family will love. Enjoy your cooking, and remember to experiment with different flavors!$

Zesty Paprika Lemon Roast Chicken Thighs

A flavorful roast chicken dish with a zesty lemon and paprika marinade.

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 pieces bone-in, skin-on chicken thighs
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 medium lemon zest
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
to taste salt and freshly ground black pepper
for garnish fresh parsley, finely chopped

Instructions

Begin by preheating your oven to 400°F (200°C) to prepare for roasting.
In a large mixing bowl, combine the extra virgin olive oil, freshly squeezed lemon juice, lemon zest, smoked paprika, garlic powder, onion powder, and dried oregano. Whisk these ingredients together until well blended, forming a flavorful marinade.
Take the chicken thighs and generously season them with salt and freshly ground black pepper. Then, place the seasoned chicken into the bowl with the marinade. Toss the chicken thighs in the marinade until they are thoroughly coated in the mixture. For best results, allow the chicken to marinate for at least 30 minutes at room temperature, or for up to 2 hours in the refrigerator to deepen the flavor profile.
After marinating, arrange the chicken thighs skin-side up on a baking sheet lined with parchment paper or in a large, oven-safe skillet. Ensure they are spread out evenly for optimal roasting.
Slide the pan into the preheated oven and roast the chicken for about 35-40 minutes. The chicken is ready when the skin is beautifully crispy and the internal temperature reaches a safe 165°F (75°C).
Once fully cooked, carefully remove the chicken from the oven and allow it to rest on the counter for about 5 minutes. This resting period helps retain the juices within the chicken.
Before serving, sprinkle freshly chopped parsley over the chicken thighs for a vibrant garnish that adds both color and a fresh taste.

Notes

Serve with lemon wedges and a sprinkle of parsley for added freshness.

Keyword chicken, lemon, paprika, roast