Introduction

Lemon Paprika Roast Chicken Thighs combine juicy, flavorful meat with a smoky, citrusy punch. This simple yet vibrant dish is perfect for a weeknight dinner or a casual gathering, delivering comforting roasted chicken with a bright twist.

A close-up of four roasted chicken thighs with crispy, golden-brown skin, covered with black pepper and chopped green herbs, sitting in a shallow pool of glossy, golden-yellow sauce on a white plate. Three green rosemary sprigs lay on top and around the chicken, adding texture and color contrast. The plate is on a white marbled surface with a blurred background showing another white plate with more chicken. The whole scene is warmly lit, emphasizing the juicy and tender texture of the chicken. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 bone-in, skin-on chicken thighs
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon smoked paprika
3 garlic cloves, crushed
Salt and pepper, to taste
Fresh parsley or thyme, chopped (optional)
Lemon wedges, for serving (optional)

Instructions

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

Tips & Variations

Add a pinch of cayenne or chili flakes to the marinade for a spicy kick.
Swap parsley for rosemary or oregano to alter the herbal flavor profile.
Try lime or orange juice instead of lemon for a different citrus twist.
Use skinless thighs and roast with a splash of chicken broth for a lighter option.
Incorporate smoked sea salt or chipotle powder for an intensified smoky flavor.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) to maintain crisp skin, or warm in the microwave until heated through. Consume promptly after reheating for best taste and texture.

How to Serve

The image shows four grilled chicken breasts with a rich reddish-brown seasoning on top, placed on a bed of fresh green parsley in a white oval plate. The chicken looks juicy with a slightly crispy texture, sprinkled with small pieces of chopped green herbs. There are lemon wedges placed at the top and bottom edges of the plate, adding a bright yellow contrast. A shiny metal fork and spoon with yellow handles rest on the right side of the plate. In the background, there is a white bowl filled with chopped green herbs on a white marbled surface, with a blue and white striped cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but adjust cooking time as breasts cook faster and can dry out. Keep an eye on internal temperature and consider marinating a bit longer for flavor.

Is smoked paprika necessary for this recipe?

Smoked paprika adds a distinctive smoky depth that pairs beautifully with lemon, but if you don’t have it, regular paprika can be used as a substitute, though the flavor will be milder.

Lemon Paprika Roast Chicken Thighs Recipe

Print Recipe

★★★★★

4.9 from 80 reviews

This Lemon Paprika Roast Chicken Thighs recipe features juicy bone-in, skin-on chicken thighs marinated in a vibrant blend of fresh lemon juice, smoked paprika, garlic, olive oil, and basic seasonings. Roasted to crispy golden perfection, this dish strikes a beautiful balance of smoky, tangy, and savory flavors while remaining simple and quick to prepare. Garnished with fresh herbs and lemon wedges, it makes a rustic yet elegant main course perfect for weeknight dinners or gatherings.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Roasting
Cuisine: American

Ingredients

Scale

Chicken

6 bone-in, skin-on chicken thighs

Marinade

Juice of 2 fresh lemons (about 1/4 cup)
3 tablespoons olive oil
2 teaspoons smoked paprika
4 garlic cloves, crushed or minced
1 teaspoon salt
1/2 teaspoon black pepper

Garnish (optional)

Fresh parsley or thyme, chopped
Lemon wedges for serving

Instructions

Prepare the Marinade: In a bowl, whisk together freshly squeezed lemon juice, olive oil, smoked paprika, garlic, salt, and black pepper until a fragrant and vibrant marinade forms that will infuse the chicken with flavor.
Marinate the Chicken Thighs: Place chicken thighs in a shallow dish or resealable bag and pour marinade over them. Toss to coat each piece evenly, then refrigerate for at least 30 minutes or up to 4 hours to develop deeper flavor.
Preheat the Oven and Prepare the Chicken: Heat the oven to 425°F (220°C). Remove chicken thighs from the marinade, allowing excess marinade to drip off. Arrange thighs skin-side up on a parchment-lined baking sheet or roasting pan spaced apart for even cooking.
Roast to Perfection: Roast chicken in the preheated oven for 35-40 minutes until skin is crisp and golden brown and internal temperature registers 165°F (74°C). Halfway through cooking, baste thighs with the pan juices to keep them juicy.
Garnish and Serve: Let chicken rest for 5 minutes after roasting. Sprinkle with fresh chopped herbs and serve with lemon wedges to brighten flavors and enhance presentation.

Notes

Marinate chicken up to 4 hours in advance for the best flavor infusion.
To reduce fat, use skinless chicken thighs and roast with a splash of chicken broth to maintain moisture.
For a spicier version, add chili flakes or cayenne pepper to the marinade.
Swap parsley with thyme, rosemary, or oregano for an herbal twist.
You can substitute lemon juice with lime or orange juice for different citrus notes.
Ensure even spacing on the pan so chicken roasts uniformly and skin crisps up nicely.

Keywords: lemon paprika chicken, roast chicken thighs, smoked paprika chicken, easy chicken marinade, crispy roast chicken, baked chicken thighs