why make this recipe
Lemon Paprika Roast Chicken Thighs is a delightful dish that combines tangy lemon and savory spices. It’s simple to prepare, making it perfect for busy weeknights or special occasions. The juicy chicken thighs, paired with crispy skin and bright flavors, are sure to impress your family and friends.
how to make Lemon Paprika Roast Chicken Thighs
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon lemon zest
- Salt and pepper to taste
- Fresh lemon slices (for garnish)
Directions:
- Preheat the oven to 425°F (220°C).
- Pat the chicken thighs dry with paper towels and place them in a large bowl.
- Drizzle the olive oil over the chicken and rub it in.
- In a small bowl, mix together paprika, garlic powder, onion powder, lemon zest, salt, and pepper.
- Rub this spice mixture all over the chicken thighs until well coated.
- Place the chicken thighs on a baking sheet lined with parchment paper, skin side up.
- Roast in the oven for 30-35 minutes, or until the chicken is cooked through and the skin is crispy.
- Garnish with fresh lemon slices before serving.
how to serve Lemon Paprika Roast Chicken Thighs
Serve the Lemon Paprika Roast Chicken Thighs hot, straight from the oven. Pair it with sides like roasted vegetables, rice, or a fresh salad to complete the meal. The fresh lemon slices add a nice touch of brightness to each serving.
how to store Lemon Paprika Roast Chicken Thighs
You can store any leftovers in an airtight container in the fridge. Make sure to let the chicken cool completely before sealing it. It will stay fresh for up to 3 days. To reheat, warm it in the oven or use a microwave until heated through.
tips to make Lemon Paprika Roast Chicken Thighs
- Make sure to pat the chicken dry before seasoning to get that crispy skin.
- Feel free to use fresh herbs like thyme or rosemary for extra flavor.
- For a little heat, add some cayenne pepper to the spice mix.
variation
You can easily change up the flavors by using different spices. Try using Italian seasoning or curry powder for a different twist. You can also substitute chicken drumsticks if you prefer.
FAQs
1. Can I use boneless chicken thighs instead of bone-in?
Yes, boneless chicken thighs will work well. Just adjust the cooking time, as they will cook faster.
2. Can I marinate the chicken overnight?
Definitely! Marinating the chicken in the spice mixture overnight can enhance the flavors even more.
3. Is it necessary to use lemon zest?
While lemon zest adds extra flavor, you can skip it if you don’t have any. Using fresh lemon slices for garnish will still give a nice tang.
Lemon Paprika Roast Chicken Thighs
Ingredients
Main Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon lemon zest
- Salt and pepper to taste
- Fresh lemon slices (for garnish)
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Pat the chicken thighs dry with paper towels and place them in a large bowl.
- Drizzle the olive oil over the chicken and rub it in.
- In a small bowl, mix together paprika, garlic powder, onion powder, lemon zest, salt, and pepper.
- Rub this spice mixture all over the chicken thighs until well coated.
Cooking
- Place the chicken thighs on a baking sheet lined with parchment paper, skin side up.
- Roast in the oven for 30-35 minutes, or until the chicken is cooked through and the skin is crispy.
- Garnish with fresh lemon slices before serving.