A savory and flavorful dish featuring roasted chicken thighs seasoned with lemon and paprika.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes
Yield:4 servings 1x
Category:Main Course
Method:Roasting
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
Juice of 1 lemon
Zest of 1 lemon
1 lemon, sliced into rounds
Fresh parsley, for garnish (optional)
Instructions
Preheat your oven to 425°F (220°C).
In a small bowl, mix together the paprika, garlic powder, onion powder, oregano, salt, and black pepper.
Pat the chicken thighs dry with paper towels. Rub the olive oil all over the chicken, then sprinkle the spice mixture evenly over each thigh, ensuring they are well coated.
Squeeze the juice of the lemon over the chicken thighs and sprinkle the lemon zest on top.
Place the chicken thighs in a baking dish and arrange the lemon slices around them.
Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the skin is crispy. The internal temperature should reach 165°F (74°C).
Remove from the oven and let the chicken rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
For extra flavor, marinate the chicken in the spice mixture and lemon juice for a few hours or overnight in the refrigerator.
Serve with roasted vegetables or a fresh salad for a complete meal.
You can also substitute chicken breasts if preferred, adjusting the cooking time as needed.